Ingredients:

Rice flour(तान्डला पीटा ) - 2 ½ cup

Butter (लोणी ) -1/2 cup

White Sesame seeds(तीलू ) - 4 tsp

Coconut water or milk(नारला उदा न दुदा ) -1 cup 

Salt( मीठ ) -2 tps

Ground nut oil  (त्यला )-To fry

Method:

Take butter in a bowl; add rice flour, sesame seeds and salt. Gradually, add coconut water or milk, to form a dough.

Knead the dough thoroughly on a flat surface (by taking small portions at a time). Kneading the dough ensures that chaklis will not break, post frying stage.

Take chakli maker, fill the dough into it and form chakli on a smooth steel / wooden plate or thick plastic sheet, so that you can remove Chakli easily.

Fry this in a kadayi. Chaklis are ready to serve.

If a small quantity of dough remains,you can form Kodbale out of it.

Jalebi preparation requires 3 days and should be planned in advance. This due to the dough fermentation needed for making of jalebis.

Ingredients:

Maida - 4 cups [Day 1]

Water - 2 cups   [Day 1] and 2 cups [Day 3]  

Curd - 2 tps  [Day 1]

Sugar-2 cups   [Day 3]  

Leman juice-1 tps [Day 3]

Groundnut Oil (or any oil as per tastes) - 2 cup [Day 3]

Saffron threads-10-12 ==> (Soak them in warm water) [Day 3]
A dough dispenser [ Can be a ketchup dispenser or small vessel with hole in the center]

Method:
First we describe the method for preparation of the dough.

Day 1: Take the curd in a vessel, add a cup maida to that and go on adding water to form a  thick batter, keep it  in the vessel for 24 hrs for fermentation to take place.

Day 2: Next day add one more cup of maida and water to it so that a thick batter is formed.

Day 3 [Jalebis are made]: Whisk the fermented dough thoroughly, then add saffron threads (soaked in water).

Make Sugar syrup:

In a pan add sugar with water and lemon juice. Heat the mixture on a medium flame for 10-15 mins. Keep on checking the sugary syrup for consistency as decribed below.

To check whether sugar syrup is ready, take small quantity of the syrup in between fingers. If you notice that sugar has sticky consistency and form treads in between fingers, the sugar syrup is ready as shown below.

Making Jalebis: Heat the oil in a flat pan. To test for the right temperature, drop a small amount of water into the oil. If it sizzles, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis. 

Now hold the ketchup dispenser over the hot oil or I have used the cup which a hole and form randomly coiled circle. Squeeze out several at a time.

Fry till light golden and then remove and put directly into the sugar syrup.

Allow to soak for 2-3 minutes and then remove.

Serve warm,around 50 jalebis can be formed.

Ingredients:

Milk(दूद )-1 cup

Sugar(सक्कर ) -1/5 cup ( for 1 liter milk 1 cup sugar (~200 gm) is required )

Saffron threads (केसर )- 4 to 5

Cardamom Powder (एला  )-1/4 tps

Grated pista and almond-3&4(optional)

Method :

In  a heavy bottomed pan add milk, sugar ,saffron threads and cardamom powder. Heat it on a high flame. When the milk starts boiling, lower the flame and keep stirring constantly. 

When you notice that the milk has started to become very thick, switch off the heat and stir for a short time (2 mins). 

   
Now the milk solid is ready to be formed into any shape. Garnish the milk solid with pista and almonds.Form in to small round blobs and thumb press in the blob center.The peda is ready!!!

Ingredients:

Vermicelli(शेवय )-1 cup

Water (उदा )- 4 cup

Milk(ढूध )-1 cup

Ghee(तुपा )-2 tps

Cashew nut (काज्जू बीय )- 5 -6 (each cashew nut split in two)

Raisin(द्राक्षा )-14

Saffron threads(केसर  ) -6 (optional)

Cardamom power ( एला पीट्टो ) 1 tsp

Method:

Take ghee in a heavy bottomed pan, fry Cashew nut, Raisin and Saffron threads (For 2 min).

Add Vermicelli and fry it, till it turns to brown (For about 5 min).

Take water in a seperate vessel and boil it.

Add fried vermicelli -dry-fruit mixture to water and boil (For about 5 min).
Only after the vermicelli has boiled sufficiently (i.e. after 5 mins), should sugar be added. Adding sugar at the beginning will cause the vermicelli to remain in more raw form.

When the porridge cools down, add milk  and cardamom powder. Vermicelli Porridge is ready to eat. Can serve for 4

The "puris" or fried bread made from mashed bananas is a staple in the coastal regions of Karnataka and Kerala.  

Ingredients:

Banana(क्याळे )-2 : preferably the ripe to very ripe (पीक्किले ) ones

Jaggery (गोडा )-3/4 cup

Sugar ( सक्कर )-1/4 cup

Curd(दह्या )-1/2 cup

Salt  ( मीठ ) 1-1/2 tea spoons or as [per taste

Wheat flour (गवा पिता )-1/2 cup

Maida flour (मैदा  पीठ ) -As required 

Soda-1tsp (optional)

Method:

Smash the bananas, then add jaggery, sugar, curd , salt and soda. Mix it thoroughly by your hand [Caution:  Avoid using a grinder / mixer for same as the mixture becomes very watery]. Add wheat flour and maida to the above mentioned mixture and form the dough.

Rub the dough thoroughly and make dough balls as shown bellow.

Roll the small dough balls into flat cakes and deep fry them. 

Around 50 bansa can be formed

Banana bansa are ready to serve along with Chutney

Also know by Ganva-Guli, churmur-undo in other Konkani dialects

This laddu is very nutritious, tasty and healthy. The laddu being very soft breaks easily while eating. So take care: enjoy it slowly.

Ingredients:

Wheat flour 2 cup(गवा पिट  )

Powdered sugar 1 cup
Cardamom Powder (लवंग )1/4 tea spn
Ghee (melted)1/2 cup

Method:

In a heavy bottomed pan, add 4 tsp of ghee and roast the wheat flour with on low flame till it the flour is light brown and you can smell the aroma of ghee. The whole roasting typically takes about 10-15 mins. Keep stirring constantly from start to avoid the flour being charred. Once roasting is complete, switch off the heat. Stir for some more time or transfer it to another cold pan. Cool the flour to room temp and then add powdered sugar and cardamom powder. Next add the remaining  melted ghee in this sugar-flour mixture and form laddus using your palm.

 The flour sugar mixture itself has long shelf life and can be stored to make laddus at leisure. Just add the ghee wherever you need to make laddus and enjoy them.

                               

Very easy and tasty recipe. In Konkani Soyi ( सोयी ) means shredded coconut and khadi (खड़ी) means burfi.

Ingredients:

Coconut shredded ( सोयी ) - 1 cup

Sugar- 11/4 cup

Cardamom Powder-1/4 tsp

Milk-1/2 cup

Ghee -1 tsp

Method:
Grease  a steel plate with ghee and keep it ready.

Take heavy bottomed pan and add  coconut, sugar, milk and cardamom powder. Keep the pan at low flame. Keep stirring constantly from start to avoid the mixture being charred. When u find that it is losing water and becoming dessicated, transfer it to greased plate [ You will see white colored rim forming on the khadayi]. Spread it evenly over plate.

Allow it to cool. Now with knife,  cut it into desire shape.

रवे  Ladoo in other Konkani dialects

       This Ladoo is very nutritious, tasty and healthy. We usually prepare it during Ganesh Chaturthi, Krishnasthami  and Diwali festivals. My family members like it very much.

Ingredients:

Fine wheat semolina or rava [बारीक़ गँवा रवो ]-1 cup (200 grm)

Ghee  [तुपा ] - ¼ cup

Cloves [लवंग]  - 2 [Crushed ]

Sugar [साक्कर]-1cup

Water [उदक ] -1cup

Raisins [सुक्के दरक्षा]  -15-20

Method:

In a heavy bottomed pan, add ghee and crushed cloves, heat for a while (~ 1 - 2 min so that ghee boils). Then add rava and roast it with on low flame for about 10 min, till  the rava turns to light brown and you can smell the aroma of ghee. Keep stirring constantly from start to avoid the flour being charred. Once roasting is complete, switch off the heat, transfer it to another bowl.

In a pan heat sugar with water.

To check whether sugar syrup is ready, take small quantity of the syrup in between fingers. If you notice that sugar has sticky consistency, the sugar syrup is ready as shown below. 

Now  switch off the heat, add rava and raisins to the syrup and start stirring continuously (~ 5 mins) so that the mixture dries out a bit for forming the Ladoos. Note: If you feel the mixture has become too dry and you can’t form Ladoos then add ¼ cup cold milk to it . The only flip-side is that by adding milk, the shelf life of Ladoos not more than 15 days. 

Rava Ladoo is ready to eat. About 15 Ladoos can be formed. 

Sesame ladoo (तीला लड्डू ) are  generally  prepared by amchi folks during Makara Sankranthi, Krishnastami and Diwali festivals. Sesame is considered good for health, and since it keeps body warm, people eat this during winter season.

Ingredients: For 12-15 laddoos

White Sesame seeds [तीलू ] -1/2 cup (100 gm)

Jaggery [ गोड़ा ]-1/2 cup

Cashew nut [ कज्जू बीय ]- 4 to 5 or roasted ground nut [शेंगा बीय] -10 numbers

Cardamom powder [ययाला  ]-1/4 tps


Water-1/2 cup (Note: If you are using jenu jaggery [a form of liquid jaggery] then water is not needed. 

Method:

Take a heavy bottomed pan (Khadayi) and roast it in small quantities on a medium flame, at a time. This is necessary as it pops a lot. Roast is complete hwne the seeds puffs up and start popping. Once the whole lot or sesame is roasted, add cashew nuts or ground nuts (small pieces) and cardamom powder.

Take jaggery in heavy bottomed pan, add water and heat it in a low flame for ~7-10 mins. I have used jenu jaggery, so I have not added water into it while heating it.

 To check whether jaggery is ready to form laddus, take small quantity and put it into water.If you find that it has become hard, this means that jaggary is ready for  making laddus. 

Switch off the heat,add sesame mixture to form laddus.

This Ladoo is very nutritious, tasty and healthy. This laddu is more crispier compared to other typical besan Ladoos, due to the use of bura shakkar for making of these.

Ingredients (will make 12-15 laddoos)

Gram flour [चन्या पीठ] 1 cup

Sugar [शाक्कर] 1 cup

Water [उदका] 1 cup
Cardamom Powder [य्याला]  1/4 tea spn
melted Ghee (तुपा)1/2 cup

Cloves [लवंगा] 4-5

Method:

The process of making besan bura ladoos is in two steps : Making bhura sugar and then forming Ladoos of it.

In a heavy bottom pan (कडाई), add sugar and water and heat it in a low flame. Stir it constantly. Turn off the heat when you find sugar syrup is getting thicker and crust has started forming on the edge. Continue with the stirring in the same kadayi till all sugar is converted into solid crystalline / crusty form. Use a masher (रावी) and stirrer (चालनी) to grain the sugar. The sugar formed with this this process is called bura sugar. If need arises, this bura sugar can be stored for as long as 6 months.    

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The sugar is then fine grained



Now we begin with actual ladoo making process. Pour the ghee in Kadayi, add cloves, heat for a while so that the ghee boils for a short while. Then add besan and stir continuously in low flame (for about 10-15 min), till you can smell the ghee. Switch off the heat, add cardamom powder and stir for a while .

Allow for the mixture to cool down for (10 minutes). Then add bura sugar to this besan-ghee mixture and form laddu by taking sufficient quantity of this combined mixture  into  hand.

                                                   

Its very sweet and tasty, easy to prepare in a short time span. This dish is a perennial favorite with our guests as well :). Because  of  its higher fat content, is traditionally considered good for pregnant and lactating mothers. 

 Ingredients:

Wheat fine semolina or sooji (बारीक़ रवा) -1 cup

Water  (उदाका)-3 cup

Ghee (तुप) -1/2 cup

Sugar (साक्कर) -1 cup

Cardamom powder  (य्याला )-1/4 tsp

Raisins (सुक्कीले दरक्षा ) -10-15

Cloves (लवंग ) -5-4

Pineapple  (अनानास)- 6 -8 small cubes (optional)

Method:

Keep water for boiling in vessel. Simultaneously, take ghee in a heavy bottomed pan (Kadayi),  add cloves and raisins and heat for a while (~ 2 mins). Then add sooji to it and start stirring till it turns to medium brown color. Add pineapple cubes and stir once again.

 Now slowly add boiled water, sugar and cardamom powder to this roasted sooji mixture , stir to ensure that the mixture is well mixed and heat for some time. Sooji (rava) Porridge or halwa is ready

 These ladoo are very nutritious. Made mostly of dry fruits,it is mainly given to post-natal women to strengthen their bones and help regain the energy.

Ingredients:

Edible gum [दींकू ] - 1/२ cup

Jaggery (घुड / घोडं ) -1 ½ cup

Water -2 cup

Grated Dry coconut (खोबरे सोयी ) -2 cup

Almond [बादाम] - 5 (cut into small pieces)

Cashewnut (काज्जू ) -5 (cut into small pieces)

Raisin (द्राक्षं)-10

White poppy seeds [खस  - खसो  ] - 4 tsp (roasted) 

Sesame seed (तीळू ) - 4 tsp (roasted)

Method:

First you need to deep fry the gum crystals. For that, heat the oil on a medium hot flame setting. Now crystals should be put in small quantities a time, so that they will puff off very nicely.

Take heavy bottomed pan (khadayi), roast poppy seed and sesame seed and keep them aside.

Next in the kadayi, add jaggery and water and heat it in a medium flame for about 10 min.

 To check whether the jaggery syrup is ready, take  water in a plate  and put a little quantity of syrup into it. If it solidifies in it, that means your syrup is ready.

                            

To the jaggery syrup, add  fried gum crystals ,grated dry coconut, almonds, cashew nuts, raisin, poppy seeds and sesame seeds. Mix it well, switch off the heat. Cool for some time. Take small quantity and form ladoos.