Jaggery Cake

Ingredients:

Semolina – 250g

Margarine – 125g

Sugar – 200g

Kithul Jaggery – 250g

Egg Whites – 03

Egg Yolks – 03

Vanilla – 01 tsp

Rose Essence – A tiny drop

Baking Powder – 01 tsp

Coconut Milk – ½ cup

Ground Cardamom & Cinnamon – ½ tsp

Cashew – 100g

Method

Roast semolina slightly until you get the semolina smell.

Grate jaggery and chop cashew. Dissolve grated jaggery with coconut milk.

Beat egg whites until it comes to a soft peak.

Beat margarine and sugar together until it becomes creamy and pale in colour.

Add eggs one by one and beat more.

Mix baking powder with semolina and put this into the margarine mixture.

When semolina is well mixed with margarine add jaggery.

Then add vanilla, chopped cashew, and rose essence. Don’t add too much rose essence. A tiny drop is more than enough.

After that gradually add egg whites and fold. Meanwhile add ground cardamom and cinnamon.

Bake the cake around 35-40 mins under 180 C in a pre-heated oven.

After baking let it cool down and then cut into pieces. ENJOY!

Kimbula buns

Ingredients 

500gm flour

4 tbsp Milk Powder

5 tbsp of sugar

1 tbsp yeast

1 egg

1/4 cup oil or melted butter

1 tsp salt

Milk 1/2 cup (maybe less maybe more)

Method

1.Mix the yeast and sugar with Luke warm milk and let this react.This helps you judge whether your yeast is still active or expired.Make sure the milk is not too hot.This will kill your yeast and stop from activating.

2. Once the yeasty mixture is ready, add in melted butter and beaten egg and combine.

3. Mix the wet and dry ingredients and make into a smooth dough.

4. Let this rest covered in cling wrap for at least 30 minutes in a warm place.By now the dough has risen to twice its size.Punch it in and transfer to a floured surface.

5. Roll the dough into a log shape and divide into 2 then portion out into 4,again divide them into another 4 which ends up in a total of 8 portions.

6. Place this on a flat surface and spread out using your fingers into a vertically rectangular shape.You could use a rolling pin but ideally you should be using your fingers to the perfect fluffiness.

7. Roll this away from you,similar to how you would roll for a croissant before folding the sides in.The finished product to resemble the shape of the kimbula bun.

8. Carefully dip the top in water then in sugar granules.I used larger brown sugar not the fine ones just for more crunch.Some also dip in sugar syrup instead of water but I just do water.

9. Place this on a lined baking tray and let it rest for 15 minutes before baking in a preheated oven.Bake for 15-20 minutes or until the top turns beautiful and golden.

Aggala

Ingredients:

Rice flour – 1 cup, roasted

Pani/ treacle or honey – ½ cup

Coconut – ¼ cup, desiccated or fresh

Pepper – ½ tsp (optional)

Salt, to taste

Method

Mix the roasted rice flour, shredded coconut, salt and pepper in a bowl.

Lightly heat the treacle in a pan and stir in the rice flour mix.

When it thickens, remove from heat. If the mix is too dry, add a little hot water.

Make around 6 balls out of the mix and let it cool, before serving.

Thala guli

Ingredients:

White Sesame Seeds – 150 gm

Coconut Grated – 1 cup (tightly packed)

Palm Jaggery / Karupatti – 1 cup

Method

Roast sesame seeds on low flame until they start popping.

Transfer to a plate.

Now in the same pan, dry roast coconut until fragrant.

Mash or grate the jaggery.

Take all the ingredients in a mixer jar and pulse until the mixture is coarse.

Transfer to a plate.

Pinch small portions and shape into small balls.

Refrigerate and enjoy!

Aluwa 

Ingredients

Rice Flour - 500g

Sugar - 300g

Milk

Cashew / Peanuts

Ground Cardamom

Water - 01 cup

Salt as per taste

Method

Roast the rice flour under medium heat until it becomes like tiny sand.

Sift flour.

Grind cardamom and chop cashew into small pieces.

Boil the sugar and water. Add salt and mix.

Let this sugar melt under medium heat. It takes around 10-12mins for this to come to a proper level.

Get small amount from this syrup to a spoon and pour it down. If it is pouring down like a thick line this sugar syrup is ready.

Switch off the flame and get half a cup of this syrup and keep it aside. This can be used later when adding flour.

Add cardamom and cashew to the remaining syrup and mix.

Add milk and mix.

Add rice flour little by little to the syrup and mix well. Here don’t add all rice flour at once and reserve some flour for the coating.

After adding flour if this is too much harden, add more syrup and mix. The reserved syrup can be used for this.

When this becomes a soft dough, spread this on a prepared board/tray.

Level the dough by spreading rice flour on it.

Then cut this into desired shapes.

When storing this, apply little bit of rice flour on the bottom side of Aluwa. Then it won’t stick to each other.

Let this cool down and serve.

Keep in mind to follow above steps quickly since this dough gets harden very quickly.