3 cups roasted rice flour
2 cups coconut or kitul honey
2 ozs. sliced cashew nuts
Roast the rice flour in a pan on low heat while stirring all the time. Sieve and set aside. Then heat the honey till it treacles. Add the roasted rice flour and the sliced cashew nuts. Stir well and remove the pan from fire. A flexible consistency should be obtained. Roll out on a well floured board. Cut into diamond shapes. (Note: The rice flour should be well roasted for this receipe to come out well)
1kg Mung Flour
750g White Rice Flour
3 cups Black Treacle
200g rice flour
Pinch of salt
1 cup Coconut milk
Pinch of Tumeric
In a bowl combine mung flour, rice flour and a pinch of salt. Bring a pot of Treacle to a boil. Once you try to pour it, it should form a thick line like a thread. That is the correct point to add flour into it. Keep one cup of boiled treacle aside.Mix flours and treacle well, using hands until you can knead the dough without it sticking to your fingers. Dust a board with white flour and spread the mixture on a board and cut diamond shapes.In another bowl mix coconut milk, rice flour, turmeric and salt, and make a thick batter.Meanwhile heat a pot filled with oil. Dip the diamond shape kavum in the batter and add kavum to oil and cook until golden bown.
1 can condensed milk
1 cup sugar
1/4 cup butter
chopped cashew nuts
Mix all the ingredients in a large tall bowl. Microwave for 4 minutes and stir well. Microwave for another 4 minutes (check periodically to make sure the mixture does not spill over). Stir well again and microwave for another 3 minutes. Pour the mixture into a greased flat pan, leave to set. Once it is set, cut into small pieces.
4 cups rice flour,i.e. 1/2 measure raw rice pounded
Thick Milk of 1 large mature coconut
5-6 dessert spns salt water
Cooking oil for deep frying
Sieve the rice flour well(raw).Spread the salt water.Whisk the eggs and make the batter with eggs and the thick coconut milk to the consistency of a pan cake batter.
Heat the oil ina frying pan with a rounded bottom.Dip the "Kokis" mould in it and heat it up.Then dip it in the batter.The very top should not be covered with the batter.Put it back into the oil pan.When half done, shake it off and deep fry one at a time.When fried, remove to a colander.Store in an airtight container.
Note:"Kokis" can be made with steamed American flour.Steam the flour for about 45 minutes or more.Sieve and use 4 cups for the above recipe
2 measures white rice flour(raw)
2 cups all-purpose flour
6 cups coconut honey
1/2 or 3/4lbs. sugar
about 2 cups water
Soak the rice for about 3-4 hours.Pound and sieve with a very fine sieve. Put salt and knead the dough with honey and add the sugar to make the mixture to a thick pan cake batter consistency by adding water(cold). Leave for about 2 to 3hrs and cook kawuns in deep oil in a small frying pan.
1 lb. steamed American flour
4 level tspn table salt
Thick milk of 1/2 a coconut
1/2 bottle cooking oil
1/2 lb sugar
1/2 cup water
Steam the flour over 45 min. and sieve.Put into a bowl and spread the table salt.Whisk the eggs and add into the flour.Mix to a hard string hopper consistancy by mixing in the thick coconut milk.Syringe the mixture onto a board with the help of a murukku mould or an icing syringe with a large star nozzle.Cut into a suitable lengths and form loops etc. and deep fry in coconut oil, a little at a time.Strain on to a colander and later on to a paper.Sugared Murukku(Optional)
Mix together the sugar and water.When it tracles slightly, toss the fried murukku into the sugar syrup spread on to a paper lined tray to cool.Store in a air tight container.
3 lbs. sugar
1 lb flour
3 bottles water
1 bottle coconut oil
2 tspn vanilla
1/4 lb cashew nuts(cut fine)
Make a ballof dough with the flour using extra water and soak this ball of dough in the 3 bottles of water and occasionally wash it and turn so that the flour will get washed leaving the gluton in a ball.Throw the gluton away.Strain the starch and all the water into a pan with sugar and half of the coconut oil and cook on a low flame.Keep stirring continously.When it boils for about 45 minutes add more coconut oil.Finally after 1 1/2 hours, it should form a ball.At this stage take the pan off the fire.Add the vanilla, spices and cashews and pour into a deep square pan and leave to set.
1 cup Ragi flour(kurakkan flour)
2 tbsn shredded coconut
1/4 cup honey
Kande leaves or foil paper
Heat the honey and add the shredded coconut and mix well. Remove from heat and add ragi flour and make a dough. Add a little water if desired. Now place a little dough in the center of the kande leaf and fold it in half and press the dough evenly. If you can't find kande leaves use foil paper instead. When everything is done place the leaves or wrapped foil in a steamer and steam it for 10-15 minutes or until well done.
18 ozs. scraped coconut
3 full cups tracle
1 1/2 cups flour
1/2 cup Semolina(rulang)roasted
2 ozs. pumpkin(cut)
2 ozs. cashew nuts(chopped)
1 oz. ginger preserve
1 oz. candeed peel(optional)
2 ozs. sultanas(optional)
Grated rind of 1 lime
4 cardamoms,Cloves and 1 inch stick Cinnamon(powdered)
1 tspn baking powder
3/4 lbs. dates(pitted and cut)
1 1/2 cups luke warm water(opproximately)
Scrape the coconut fine(you can use frozen shredded coconut).Cook the treacle.Remove from fire and cool the mixture a little.Add the semolina,flour and the water alternately.Mix together the dry ingredients and spices and add into the mixture.Whisk the white of the mixture by adding a little more water if necessary.Four into a butterlined tray and arrange a few pieces of cashew nuts on top.Bake in a slow oven for about 1 1/2 hours.Test with a skewer before removing from oven.
Imbul Kiri Bath
Coconut Treacle Mix
800 g finely scraped Coconut
2 Cups Treacle (Coconut or Kithul treacle)
Pinch of Salt
2 Cups short grain white Rice
2 Cups thick Coconut milk
2 tsp Salt
3 Cups Water
Coconut Treacle Mix
Pour the treacle into a pot and bring to a boil while stirring.
Add the Coconut and mix well.
Take off the heat.
Add the pinch of salt and the cloves, mix well.
Put Rice and water into a pan and bring to a boil.
Cover and cook for 15 minutes.
Add coconut milk and Salt.
Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).
Divide the slightly cooled milk rice into two portions.
On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).
Then evenly spread the coconut treacle mix on top.
Cover it completely (including from the sides) with the second portion of the milk rice.
It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
Cut into blocks.
Serve with bananas for breakfast or at tea time.
2 lbs Rice flour
4 cups thick Coconut milk
4 cups Kithul or Coconut trealce
2 tsp Salt
In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for abourt 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.