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Friday, October 16, 2009

Sweets of Kosal (Kosali Meetha)

MALPUA

Ingredients:

1 cup maida( all purpose flour)
water or milk to make a thick batter.
1 ripe banana, 2-3 green cardamoms
1 spoon of pan puhuri(saunf)
A pinch of baking soda.
Sugar and water to make sira(sugar syrup)
Ghee or oil for deep frying.

Method:

Mix maida and water( or milk) to make a thick batter. Add baking soda to this and keep it for 4-5 hours. Then add the mashed banana, crushed green cardamoms and pana mahuri to it. In the mean time make sira by boiling 1 cup sugar with 1 cup water. Heat oil or ghee for frying. When hot put one laddle of the batter into oil and fry until brown. Take it out and put it in sugar syrup for 2-3 mins till it absorbs it. Take it out and serve hot or cold.

MUNG BARA (RAS BARA)

Ingredients

1 cup mug dael(mung Dal)
A pinch of baking soda.
4-5 crushed elachi(green cardamoms)
Oil or ghee for deep frying.
1 cup sugar and 1 cup water.

Method

Soak mung dal in water for 4-5 hours. Drain and grind it to a fine paste in grinder. Add crushed cardamoms and baking soda to it and whisk for few mins.
Heat oil or ghee in a kadhai. Then make small balls of mung paste and deep fry till golden brown. Take those out and dip in the sugar syrup for 4-5 mins. Take out and serve hot or cold.

LABANGALATA

Ingredient

Maeda
Oil/Ghee
Sugar
Coconut
Cloves (Labang)
Elachi
Kesar

Method

Take 2 cups of flour and put 1/4 cup hot oil (for the moin) in it. Mix it well and when cooled use water to make a hard dough. Now make small balls of the dough.
Now make one ball into a medium puri shape size with a belan then put some sweetened shredded coconut * in it for the stuffing in the centre.
Take 2 ends of the puri and overlap them over each other and use a little oil to close it properly. Turn it on the other side (it will look like a cylinder)and take the two ends and overlap them over each other.
Use 1 clove to fasten it properly.
Deep fry these on medium heat until they are golden brown. Put them in sugar syrup after draining excess oil and take it out when the next set of fried lata is ready (after a short time).
Relish them when are cold.

* TIP: Sweetened coconut can be found in the baking section aisle of any grocery shop.

For the sugar syrup take 1 1/2 cup of sugar in 1 cup of water .
Dissolve it ,add elaichi and little kesar to it and put in the microwave for 7 min.

KHAJA

Ingredients:

4 1/2 Cups all purpose Flour
1 cup ghee
1 cup of sugar
1 cup water for the sugar syrup
Ghee/oil ( canola oil) for deep frying
Green cardamom for sugar syrup

Method:

Take 4cups of flour and put 1/2 cup ghee in it. Mix it well and use water to make a soft dough.

Take the other half cup ghee and warm it up in the microwave for few seconds and add rest of the 1/2 cup maida in it and make a paste of it. Keep it aside for some time.

Now make two big chappati of the flour dough. Spread the maida and ghee paste on one of them and put the second chapatti on the first one, put little bit more of the paste. Start rolling both chapttis from one end so that one is layered inside the other.

Now you’ve a long roll, cut this roll with knife about one inch each. keep all the pieces aside.

Take one at a time and press it with your finger a little side ways and the flatten it with a rolling pin.

Deep fry this pieces in medium heat until they are golden brown.

Keep the sugar syrup ready by boiling the sugar and water together. add cardamom now .Make sure the sugar syrup is thick in its consistency.

Put the fried pieces one at a time in syrup and take it out immediately.

Enjoy them when they are cold

SIMIYA KHIRI

Ingredients

Simiya(Vermicelli) – 75 Gm
Chini(Sugar) – 65 Gm
Kaju(Cashew Nuts) – 10 Gm
Kishmish(Raisins) – 20 Gm
Elachi(Cardamom) – 4 pieces
Guras(Milk) – 500 ml
Gua Ghee(Cow Ghee) – 1 tea spoon

Method:

Crush the cardamom seeds and keep the powder aside.
Heat the Cow ghee in a frying pan. Fry the cashew nuts and raisins till it turns golden brown. Take them out and keep aside.
Fry the vermicelli in the rest of the Cow ghee, till it is turns golden brown.
Boil milk in a deep fry pan. Add the cardamom powder and vermicelli.
Boil the milk till vermicelli is cooked well.
Add sugar, fried cashew nuts and raisins and mix well.
Boil for some time till all the ingredients are well mixed and well cooked. Serve it with roti or puri or as a sweet dish( dessert)

2 comments:

suraj behera said...

Arsapitha and Mandapitha should be included.

DEVEN ATHA said...

Please add Sarastia

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JAI KOSHAL

"Aamar Sanskruti Aamar Gaurav"

Welcome to the land of culture "Koshal" . Koshal is the land of great warriors. The land of Maharaja's.The land of Maa Samalei, World famous sambalpuri saree , great teracotta works, land of tantrik Vidya, world famous Sambalpuri music and dance.

Koshal consists of ten beautiful districts..
Sambalpur,Balangir,Kalahandi,Sundergarh,Bargarh,Jharsuguda,Subarnapur,Boudh,Nuapada
and Deogarh.

The motto of this community is to bring all the young warriors of koshal to a common platform from where they can initiate the process to preserve the great Koshali culture and swear to free our motherland koshal from atrocities..

So friends lets join hand and do something extraordinary to create a separate identity of us across the globe and create a separate koshal state,full of prosperity and impartiality.

We Consider Kosali language as the mother of Oriya language, the origin of kosali language was found by the historians from Subarnapur in Stambheswari inscription of 12th century A.D. The Kosali language is spoken by about 2 crores of people in the entire KBK belt and Western Orissa and part of A.P., M.P., Chhatisgarh, Bihar, Jharkhand and West Bengal. It is a matter of regret that the Government of Orissa has not taken any interest to improve the standard of Kosali (Sambalpuri) language.


KOSAL COMMUNITY STRONGLY DEMANDS THAT THE KOSALI(SAMBALPURI) LANGUAGE SHOULD IMMEDIATELY BE ENLISTED IN THE 8TH SCHEDULE OF THE CONSTITUTION OF INDIA


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