Marshmellow
06 Portions
Ingredients
550 g. Sugar
04 tsp. Glucose
600 ml. Water
50 g. Gelatin
02 Nos. Egg Whites
02-03 drops Colouring
Method
Mix the Sugar, Glucose and Water. Boil the Mixture at 116 C. Beat the Egg Whites. Add Flavouring and Sugar Syrup and beat well. Then add the Gelatin and beat well. Finally divide the mixture into two and add Colouring.
Thala Guli
Ingredients
400g Sesame seeds
400g Jaggery
1-2 tsp Liquid Glucose
Method
Grind the Sesame seeds and the Jaggery together (the jaggery pieces should be small but not all powdery).Add one or two tsp of liquid Glucose and mix well. Form into bite size balls.
Kisses
Ingredients
300 ml. Egg Whites
500 g. Sugar
200 g. Icing Sugar
50 g. Corn Flour
50 g. Cashew Nuts
Method
Whip the Egg Whites and gradually add Sugar. Whip up to a stiff snow. Then fold the Icing Sugar, Corn Flour and Cashew Nuts.
Pipe the meringue into circles on to a lined baking sheet.
Place in an oven at 130C for 60-70 minutes and dry in a warm cupboard or warn oven.
Coconut Toffee (Pol Dosi)
Ingredients
225 g coconut
2 cardamom
350 g sugar water
225 g semolina
1/2 ts rose essence
1/2 ts vanilla essence
1/4 ts cinnamon, ground
1 ds food coloring, green or red
Method
Grate the coconut and crush the cardamoms. Place the sugar and waterin a pan, stir over a medium heat and bring to the boil. Add thesemolina and continue to stir briskly until it is cooked. Add thecoconut, cardamom, rose essence, vanilla essence, cinnamon and dashof food colouring and continue to stir until the mixture thickens.Pour into a flat, buttered dish, cut into squares and separate whencool.
Kiri Dodol
Ingredients
250 g Flour, rice
50 g Cashew nuts
225 g Jaggery
1/4 ts Cinnamon, ground
250 ml Coconut milk, thick
-pinch salt
Method
Sieve the flour into a bowl. Chop the cashew nuts and grate the jaggery. Add the cinnamon and salt to the flour and mix well in. Gradually add the palm sugar and coconut milk and mix thoroughly. Place mixture in a pan and cook over a medium heat, stirring all the time, until it thickens. Add the cashew nuts, mix well, then turn onto a flat, buttered dish. Smooth the surface and when cool cut into diamond shaped pieces.