Sweet Treats
Coconut Ladoos
Coconut Ladoos are widely eaten in India and there are different ways of making them. One tried and tested easy and quick recipe is below.
Ingredients:
250 gms desiccated coconut
395 gms condensed milk
How to Prepare:
In a sauce pan on a low flame add the condensed milk. Once the condensed milk has warmed up add 3/4th of the desiccated coconut and mix well.
Stir until mixture starts to leave the side of the sauce pan. Remove from heat and let the mixture cool down a bit.
Place the remainder of the desiccated coconut on a plate.
Make balls of the cooled mixture and roll it in the desiccated coconut.
Sandaans
Sandaans are well known to the Kokni community which live along the Konkan coast on the west of India.
They are like idlis but sweet and make a delicious snack for breakfast or go well for brunch too with a bit of meat or chicken gravy.
Ingredients:
To make the Khoya or Khawa
2 cups water
3/4 cup Semolina (also known as Rawa)
Dry ingredients
3/4 cup Coarse Rice Flour
2 cups Fine Rice Flour
2 cups Semolina
1/2 cup Fine Semolina
1 cup Caster Sugar
2 tblspns fresh grated coconut or you can use desiccated coconut
35 gms of dry yeast
pinch of salt
1 tsp of Cardamon powder
Wet ingredients
165ml of coconut milk
1 cup water
How to Prepare:
Boil 2 cups of water and add the 3/4 cup of semolina to make the khoya. Make the khoya and cool it down a bit.
Add all the dry ingredients in a bowl. Add 1 cup of water to the coconut milk and then along with the khoya add it to the dry ingredients and mix well.
Set aside the batter for fermentation Once the batter is well fermented the sandaans are ready to be cooked. The fermentation of the batter takes 6 hours.
Traditionally the sandaans are cooked in a special steamer. Alternatively you can use an idli stand.
Pour the fermented batter in the steamer or idli stand and cook for 20 minutes or until done.
Use a butter knife to remove the Sandans.
Rot (Semolina Cake)
This semolina cake is well known to the Kokni community which live along the Konkan coast on the west of India. There are slight variations to how everyone make this.
Ingredients:
4 cups fine semolina ( you can use coarse semolina if you don't have fine semolina)
1 cup plain flour
5 eggs
1.5 cups butter or ghee
3 cups sugar
pinch of cardamon powder
1 tsp baking powder
How to prepare:
Whisk the eggs until light and pale using a electric hand mixer. Next add the sugar and further whisk until soft peaks form.
Next add the flour, semolina, melted butter and cardamon powder and fold until all ingredients are mixed together, using a wooden spoon or a spatula.
Cover the batter and let it rest for 4-6 hours.
Just before adding the batter to teh cake tins, add in the baking podwer and mix well. If you feel the batter lacks seems dry add a bit of melted bitter or a lil milk to mix well (as semolina has the tendency to absorb the wet ingredients)
Heat the oven to 180 degrees. Prepare 2 x 20cm square cake tins or a 35x24cm rectangular tin by lining with baking paper.
Bake for 25 -40 minutes depending on the type of cake tins you use or until a skewer comes out clean.
***If you have tried our recipes, please feel free to leave comments or suggestions via our Contact Us page and we will post them below the recipe.***