Semolina Koikatte

Ingredients 

(Makes 24 koikattes)

1 ½ cup semolina

½ tin condensed milk

80g butter

⅓ cup sugar

1 tbsp sesame seeds

½ tsp nutmeg

2 tsp elachi powder

¼ cup diced almonds

½ cup desicated coconut 

¼ cup milk

Method

* toast semolina on medium heat for 5 minutes

* add dry ingredients 

* toast for 2 minutes

* Remove from heat and add butter, milk, and condensed milk

* mix well

* pinch dough and roll into finger shapes making indents with your fingers whilst shaping

* store in refrigerator 

Vermicelli

Vermicelli Recipe

Ingredients

3/4 box vermicelli

1 whole elachi

2 cinnamon sticks

3 tsp elachi powder

200g butter

2 litre milk (fresh milk or long life milk)

2 tbsp saigo soaked in cold water

1 ½ cups sugar 

⅓ cup almonds

Method

* dry toast vermicelli for about 5 min stirring continuously 

* add whole elachi, cinnamon and almonds 

* toast for 2 minutes

* add butter 

* boil ½ litre water in kettle and pour enough boiled water in the pot to just cover the vermicelli 

* allow to bubble for 1 minute

* add 1 litre of the milk

* allow to boil

* add sugar

* add saigo 

* add the ground elachi powder

* lastly pour the remaining 1litre milk 

* mix until everything is well combined 

* simmer on very low heat for 5 minutes 

* serve hot with rice papad

(Can replace sugar with 1 can condensed milk if desired or use ¾ cup sugar and ½ tin condensed milk)

Dhall Gulgulas / Woorinde / Wurinde

Ingredients 

1/2 cup boiled and drained gram dhall

2 Tbsp elachi powder

2 Tbsp butter

1 cup dedicated coconut 

1 cup sugar

For the batter:

1 cup self raising flour 

1 cup cake flour

1 tbsp butter

cold water for dough 

Method

* boil gram dhall until it is soft and all water is drained 

Mash dhall with fork and add butter, elachi powder, desicated coconut and sugar

Mix well, grab small portions of batter and roll into balls

Cover and place in freezer overnight 

Batter

* rub butter into self raising and wheat flour

Add enough water to make a sticky but firm dough

Remove dhall/ wurinde balls from freezer 

Dip each ball into batter until it is completely covered by the batter

Deep fry until golden brown

Drain on paper towels

Tips

Make wurinde balls the night before purtassi prayer and place in freezer, this prevents the gulgulas from bursting and leaking dhall whilst frying the next day.