Easy Butter Chicken

For Chicken Marinade:

Cut 1kg Chicken into cubes and Marinate with the following ingredients:

3 tblsp ginger garlic

3 tblsp aminas butter chicken masala 

⅓ tsp salt

½ cup yogurt

Marinate for 2 hours and fry until golden brown

Butter Chicken Sauce: 

Ingredients 

1 onion

5 tbsp aminas butter chicken masala

2 chillies

⅓ cup cashew nuts 

1 can desert cream

250ml fresh milk

50g tomato paste

4 tomatoes 

4 tbsp butter 

½ tsp egg yellow powder

2 tsp crushed garlic

Method

fry onion with 2 tbsp butter and crushed garlic until golden brown

add the aminas butter chicken masala, chillies,egg yellow powder and ⅓ cup cashews

Mix well.

add tomato paste and tomatoes and allow to cook until tomatoes are soft

transfer mixture to a blender and blend on high speed for 2 minutes 

return mixture to pot and simmer

add 2 tbsps butter

add fried chicken, desert cream and fresh cream

simmer on low heat

garnish with 2 tablespoon desert cream and coriander.

Serve with Naan and enjoy !😉 

Eggless Hungarian Tart

 

Ingredients

250g butter

1/2 cup sugar

2 tsp vanilla essence

2 cups self raising flour 

225g jam

Method

• mix butter and sugar together in a mixing bowl
• mix in the vanilla essence
• add flour and mix until you form a soft dough
• press 3/4 of the dough into a lined baking tray (27cm x 23cm)
• make some holes in the dough usig a fork so jam gets in the dough
• layer jam over the dough
• grate the remaining dough on top
• bake at 180° for 25 minutes or until slightly brown on the edges 

* you can also add in 1 egg when mixing butter and sugar together if you prefer hungarian tart with an egg. the eggless version makes a shortbread kind of texture jam biscuit

* if you are using an egg add ½ cup more flour to mixture

Eggless Sponge Cake

 Ingredients

2 cups cake flour

4 tsp baking powder

1 cup castor sugar

1 cup milk

1/2 cup melted butter

1 tsp vanilla essence

3/4 cup oil

Method

• mix castor sugar, milk, butter,  oil and vanilla essence in  a bowl until sugar is dissolved
• in another bowl sift cake flour and baking powder
• add milk mixture to flour and beat until everything is combined
• pour batter into greased oven tray
• bake in a preheated oven at 180° for 20 minutes or until toothpick comes out clean when testing cake

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.

Quick and Easy Saucy Air Fried Chicken Wings

Here's a quick and easy saucy wings recipe using an air fryer:

Ingredients:

• 1 lb (450g) chicken wings
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

For the Sauce:

• 1/4 cup hot sauce (Buffalo, BBQ, or your choice)
• 2 tbsp melted butter
• 1 tbsp honey (optional, for a touch of sweetness)
• 1 tsp soy sauce (for extra depth)

Instructions:

1. Preheat Air Fryer to 380°F (193°C).
2. Season the Wings – Toss wings with olive oil, salt, pepper, garlic powder, and paprika.
3. Cook the Wings – Place them in a single layer in the air fryer basket and cook for 20 minutes, flipping halfway.
4. Increase Heat – Raise the temperature to 400°F (204°C) and cook for an extra 5 minutes for crispy skin.
5. Prepare the Sauce – While the wings cook, mix hot sauce, melted butter, honey, and soy sauce in a bowl.
6. Toss & Serve – Once done, toss the wings in the sauce and serve immediately.

Enjoy your crispy, saucy air fryer wings!

Butter Chicken

Ingredients

For Chicken Marinade:

Cut 1kg Chicken into cubes and Marinate with the following ingredients:

3 tblsp ginger garlic

1 tsp kashmiri masala

1 tsp tumeric

1 tsp mother n law masala 

1 tsp garam masala

1/4 tsp salt

1 cup yogurt

Marinate for 2 hours and fry until golden brown

Butter Chicken Sauce: 

Grate 1/2 onion fry with 3 tablespoon coconut oil and 2 tablespoon butter

Add 2 tsp kashmiri masala 

1 tsp garam masala

1 tsp a1 mixed masala 

1 tsp mother n law masala

Mix well.

Add 50g tomato paste (1 small sachet)

Add 4 grated tomatoes and salt to taste. And 2 tablespoon butter

Cook well.

Add fried chicken, 1 can desert cream and 1 can coconut cream simmer on low heat

Garnish with 2 tablespoon desert cream and coriander.

Serve with Naan and enjoy !😉 

Naan Recipe

3 Ingredient Butter Naan

This is the simplest naan recipe you will find that's soft and delicious!

INGREDIENTS 

4 cups self raising flour (brown flour can be used as well for a healthier naan)

2 cups plain yogurt or maas

2 tsp salt

1/4 cup oil

METHOD 

Add flour, yogurt and salt together and knead into a soft dough.

Divide into 24 balls

Roll out on floured surface into round naans

Brush with melted butter on each side and toast on medium to high heat for 30 seconds on each side

garnish with coriander.

Notes:

If dough is too sticky add more flour

If dough is too dry add water or more yogurt

Adding garlic to butter before brushing turns this into garlic naan.

Quantity can be halved or doubled depending on how much naan u want to make.

If you don't have self raising flour add 1 tsp baking powder for every 1 cup of flour.

Butter Chicken Recipe

Cornish Chicken Curry in Potjie

 

Ingredients:

• 1 kg (2.2 lbs) chicken pieces (thighs, drumsticks, or mixed)
• 2 tbsp oil (vegetable or olive oil)
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2–3 tbsp curry powder (mild, medium, or hot based on preference)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1–2 fresh chilies, chopped (optional)
• 3 large tomatoes, chopped (or 1 can of chopped tomatoes)
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 cup (250ml) chicken stock
• 1 cup (250ml) coconut milk (or cream)
• Salt and pepper to taste
• Fresh cilantro for garnish

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Instructions:

1. Prepare the Fire and Potjie:

   • Light your fire and let the coals burn down to a moderate heat.
   • Place the potjie pot over the coals to heat up.

2. Sauté

   • Add the oil to the potjie and heat.
   • Fry the onions until golden and soft.
   • Add garlic, ginger, and chilies, stirring for about 2 minutes.

3. Add Spices:

   • Stir in curry powder, cumin, coriander, turmeric, and paprika.
   • Cook for another 1-2 minutes to release the spices' aroma.

4. Brown the Chicken:

   • Add chicken pieces to the potjie and brown them on all sides.

5. Add Vegetables and Liquids:

   • Layer the tomatoes, potatoes, and carrots over the chicken.
   • Pour in the chicken stock and coconut milk. Season with salt and pepper.
   • Do not stir once layered.

6. Simmer:

   • Cover the potjie with its lid and let it simmer for 1.5 to 2 hours.
   • Check occasionally to ensure the potjie isn’t too dry; add more stock if needed. Avoid stirring to keep the layers intact.

7. Serve:

   • Once the chicken is tender and the flavors have melded, garnish with fresh cilantro.
   • Serve with rice, pap, or freshly baked bread.

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Tips:

• For a richer flavor, marinate the chicken in the spices and some yogurt for a few hours beforehand.
• Adjust the heat by controlling the number of coals under the potjie.

Melting Moments Butter Biscuit

 Here’s a classic Melting Moments recipe—perfect for a sweet, buttery treat that literally melts in your mouth!

Ingredients:

• 1 cup (225g) unsalted butter, softened
• ½ cup (60g) powdered sugar, sifted
• 1 ½ cups (190g) all-purpose flour, sifted
• ½ cup (65g) cornstarch, sifted
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat Oven: Set your oven to 350°F (180°C). Line a baking tray with parchment paper.

2. Make the Cookie Dough:

   • In a large bowl, beat the butter and powdered sugar together until light and fluffy.
   • Add the vanilla extract and mix.
   • Gradually sift in the flour, cornstarch, and salt, mixing until a soft dough forms.

3. Shape the Cookies:

   • Roll small balls of dough (about 1-inch/2.5cm in diameter).
   • Place them on the prepared baking tray, spaced slightly apart.
   • Gently press each ball down with a fork to create a pattern.

4. Bake:

   • Bake for 12–15 minutes, or until the edges are lightly golden.
   • Let them cool on the tray for a few minutes before transferring to a wire rack to cool completely. decorate with melted chocolate.

   • Tips:

     • Store the cookies in an airtight container for up to a week.
     • You can add lemon zest or passionfruit pulp to the filling for a tangy twist.

     
     

     
     

     
     

Indian-Style Mango Pickle Recipe

 

Indian-Style Mango Pickle Recipe

Ingredients:

• 2 medium-sized raw mangoes (preferably green and firm)
• 2 cups vegetable oil (or any oil of your choice)
• 2-3 tablespoons pickle masala (store-bought or homemade)
• 1-2 teaspoons salt (to taste)
• 1 teaspoon turmeric powder (optional)
• 1 tablespoon lemon juice (optional, for added tang)
• A clean, dry glass jar for storage

---

Instructions:

1. Prepare the Mangoes:

   • Wash the mangoes thoroughly and dry them completely using a clean kitchen towel.
   • Cut the mangoes into bite-sized pieces (about 1-inch cubes), discarding the seed.

2. Drain Excess Water:

   • Place the cut mango pieces in a colander and let them drain for about 15-20 minutes to remove excess moisture.

3. Mix with Salt and Turmeric:

   • In a mixing bowl, add the drained mango pieces, salt, and turmeric powder (if using). Mix well to coat the mangoes evenly.
   • Let this mixture sit for about 30 minutes or overnight. This will help release some moisture from the mangoes.

4. Heat the Oil:

   • In a pan, heat the oil over medium heat. Allow it to heat until it starts to smoke slightly, then reduce the heat. 

5. Add Pickle Masala:

   • Once the oil has cooled slightly (still hot but not smoking), add the pickle masala to the oil. Stir well to combine and let it cook for a minute or two until fragrant.

6. Combine Mangoes and Masala:

   • Add the salt-coated mango pieces to the pan with the spiced oil. Mix everything well to ensure the mangoes are evenly coated with the masala.

7. Add Lemon Juice (Optional):

   • If desired, add lemon juice to enhance the tanginess and mix again.

8. Cool and Store:

   • Allow the mixture to cool to room temperature. Once cooled, transfer the mango pickle into a clean, dry glass jar.Top with more oil. (Ensure the mango pieces are submerged in the oil for preservation)

9. Let It Mature:

   • Seal the jar tightly and let the pickle sit in a cool, dry place for about 2-3 days. Shake the jar gently once a day to mix the contents.

10. Serve:

• Your Indian-style mango pickle is ready to enjoy! It pairs well with rice, roti, or as a side dish with various meals.

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Storage Tips:

• Store the pickle in a cool, dark place or in the refrigerator for longer shelf life.
• This pickle can last for several weeks to months, depending on the amount of oil used and storage conditions.

Feel free to adjust the quantity of pickle masala and salt to suit your taste! Enjoy your delicious mango pickle!

No Bake Granola Cups

 

Ingredients:

• 2 cups Future Life Granola Crunch
• 1/2 cup unsweetened peanut butter
• 1/4 cup maple syrup
• 100g dark chocolate (for melting)

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Instructions:

1. Prepare the Granola Mixture:

   • In a large mixing bowl, combine the Future Life Granola Crunch, unsweetened peanut butter, and maple syrup. Stir until all the granola is well coated and evenly mixed.

2. Form the Cups:

   • Line a muffin tin with cupcake liners.
   • Take small portions of the granola mixture and press them firmly into the bottom and up the sides of each cupcake liner to form cups. Ensure they are well-packed to hold their shape.
     

3. Melt the Dark Chocolate:

   • In a microwave-safe bowl, melt the dark chocolate in 20-30 second intervals, stirring in between, until smooth and fully melted.

4. Fill the Cups:

   • Spoon the melted dark chocolate evenly over each granola cup, covering the top completely. You can use a spoon or a small spatula to spread the chocolate evenly.

5. Chill and Set:

   • Place the muffin tin in the refrigerator for about 30 minutes, or until the chocolate has hardened and the cups are set.

6. Serve:

   • Once set, remove the granola cups from the muffin tin and peel off the cupcake liners. Enjoy your no-bake healthy granola cups as a delicious snack or dessert!

Store any leftovers in an airtight container in the fridge for up to a week. Enjoy!

Spinach Lasagne with Mince

Ingredients:

• 1 packet spinach lasagna sheets
• 1 kg mutton mince
• 1 canned tomato
• 200g mozzarella cheese (grated)

For the mince:

• 1 onion (chopped)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon Kashmiri masala
• Salt to taste
• 1 canned tomato

For the white sauce:

• 4 tablespoons flour
• 100g butter
• Mixed herbs (to taste)
• Black pepper (to taste)
• Salt (to taste)
• 3 cups milk

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Instructions:

1. Prepare the Mutton Mince:

   • Heat oil in a large pan, and sauté the chopped onion until soft and golden.
   • Add the ginger-garlic paste and cook for another 2 minutes.
   • Add the mutton mince and braise until browned and cooked through.
   • Stir in the Kashmiri masala and salt, then add the canned tomato. Let it simmer for about 10-15 minutes until the sauce thickens slightly.

2. Make the White Sauce:

   • In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk to create a smooth roux.
   • Gradually pour in the milk while whisking continuously to avoid lumps.
   • Add mixed herbs, black pepper, and salt. Keep whisking until the sauce thickens and coats the back of a spoon. Remove from heat.

3. Assemble the Lasagna:

• Preheat the oven to 180°C (350°F).
• In a baking dish, spread a layer of the cooked mutton mince at the bottom.
• Place a layer of spinach lasagna sheets over the mince.
  
• Pour a layer of white sauce on top of the lasagna sheets, followed by a sprinkle of grated mozzarella cheese.
• Repeat the layers (mince, lasagna sheets, white sauce, mozzarella) until all the ingredients are used, finishing with a generous layer of mozzarella cheese on top.

4. Bake:

   • Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
     

5. Serve:

   • Let the lasagna rest for a few minutes before cutting into squares. Serve hot and enjoy!

Baked Chicken with Cherry Tomatoes and Bell Peppers

 Ingredients:

• 4 boneless chicken breasts
• 1 cup cherry tomatoes (halved)
• 1 cup mozzarella cheese (grated or sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 tablespoon Italian seasoning (or mixed herbs)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

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Instructions:

1. Preheat the Oven:

   • Preheat your oven to 200°C (400°F).

2. Prepare the Chicken:

   • Pat the chicken breasts dry with a paper towel.
   • Season both sides of the chicken with salt, black pepper, and Italian seasoning.

3. Sear the Chicken (Optional):

   • Heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Sear the chicken breasts for about 2 minutes on each side until lightly golden (this step enhances flavor but can be skipped).

4. Prepare the Vegetables:

   • In a large baking dish, add the cherry tomatoes, sliced bell peppers, and minced garlic.
   • Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season with a pinch of salt and pepper. Toss to coat.

5. Assemble and Bake:

   • Place the chicken breasts on top of the bed of vegetables in the baking dish.
   • Top each chicken breast with a generous amount of mozzarella cheese.
   • Cover the baking dish with aluminum foil.

6. Bake:

   • Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the chicken is fully cooked (internal temperature reaches 75°C or 165°F) and the cheese is golden and bubbly.

7. Garnish and Serve:

   • Garnish with fresh basil or parsley if desired.
   • Serve the baked chicken with the roasted cherry tomatoes and bell peppers on the side.

Enjoy this vibrant, cheesy baked chicken dish!

Easy Chicken Chow Mein with Udon Noodles

 Ingredients:

• 2 chicken breasts (sliced thinly)
• 300g udon noodles (pre-cooked or fresh)
• 1 tablespoon vegetable oil
• 1 onion (sliced)
• 2 garlic cloves (minced)
• 1 carrot (julienned)
• 1 red bell pepper (sliced)
• 2 cups cabbage (shredded)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Salt and black pepper to taste
• Spring onions and sesame seeds for garnish (optional)

(you can also use the asian stir fry soy sauce thats already premixed with the above sauces)

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Instructions:

1. Cook the Udon Noodles:

   • If using fresh or pre-cooked udon noodles, simply separate them in hot water for a minute, drain, and set aside.
   • For dry udon noodles, cook them according to the package instructions, drain, and set aside.

2. Prepare the Chicken:

   • Season the sliced chicken with a pinch of salt and pepper.
   • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
   • Add the chicken and stir-fry for 5-6 minutes, or until fully cooked and lightly browned. Remove from the pan and set aside.

3. Stir-Fry the Vegetables:

   • In the same pan, add a bit more oil if needed.
   • Add the sliced onion and minced garlic. Sauté for 1-2 minutes until fragrant.
   • Add the carrots, bell pepper, and cabbage, and stir-fry for another 3-4 minutes until the vegetables soften but still have a bit of crunch.

4. Combine and Cook:

   • Return the cooked chicken to the pan with the vegetables.
   • Add the udon noodles to the pan and toss everything together.
   • Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Stir well to coat the chicken, noodles, and vegetables evenly in the sauce. Cook for 2-3 more minutes until everything is heated through.

5. Garnish and Serve:

   • Garnish with sliced spring onions and sesame seeds if desired.
   • Serve hot and enjoy your delicious chicken chow mein with udon noodles!

This quick and flavorful dish is perfect for a weeknight meal!

Blueberry Muffins

 

INGREDIENTS

2 cups self raising flour

pinch of salt

1 ¼ cups sugar

8 tablespoons butter melted and cooled

¼ cup oil

2 eggs

2 tsp vanilla extract

½ cup milk

1 ½ cup blueberries fresh or frozen

SYRUP

1 cup blueberries

2 tablespoon lemon juice

2 tablespoon sugar

METHOD

• whisk eggs and sugar together until light and fluffy
• mix in oil, butter, vanilla and milk and beat well
• sift in flour
• roll blueberries in 1 tablespoon flour ( this prevents berries from sinking to the bottom when in oven)
• fold in blueberries to the mixture
• now make the syrup by bringing blueberries, sugar and lemon juice to a boil on the stove
• mash all the blueberries to get a syrup
• line a muffin tray with lining or cupcake cases and spoon batter into tray filling each cup until its  3/4 fill
• add 1 tsp of syrup on top of each muffin
• bake for 15 minutes or until light brown

KFC Style Chicken

 Ingredients

1kg Chicken Pieces ( wash and clean without removing the skin)

Milk Mixture

1 cup milk

1 tsp black pepper

1 tsp salt

1 egg

1 tsp garlic powder

Flour Rub

1 cup flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

1 tsp black pepper

1 tsp white pepper

1 tsp mustard powder

1 tsp mixed herbs

1 tsp oregano

Method

• Add black pepper, garlic powder,egg and salt to the milk and mix well
•  Add chicken pieces to milk mixture
• Allow to sit for 1 hour or more
• Mix all the ingredients for flour mixture together
• Thoroughly coat each piece of chicken in the flour mixture
• Dip chicken again in the milk and then coat 1 more time in the flour mixture (this allows the chicken coating to be thick and crispy when it is fried)
• Deep fry chicken for 15 to 20 minutes, until golden brown and fully cooked

*Serve with mash and gravy and french fries

https://simplydelicious25.blogspot.com/2023/08/mash-and-gravy.html

Mash and Gravy

 

Ingredients

4 Potatoes

1 chicken stock cube

1 beef stock cube

1 tsp black pepper

Salt to taste

2 tbsp flour

3 tbsp butter

1 cup boiling water

For The Mash

Boil potatoes until soft , mash with a fork and add 2 tbsp milk and salt to taste

For The Gravy

• place butter in a saucepan on medium heat , add flour and form a roux
• dissolve stock cubes in the boiling water and add to flour mixture, mix well
• add black pepper and salt to taste
• ( add more water should you wish your gravy to be of a weaker consistency)

* Serve with roasts, steaks or fried chicken

https://simplydelicious25.blogspot.com/2023/08/homemade-kfc.html

Kolkutter/ South Indian Prayer Snack

This sweet snack is served as an offering to Goddess Laxmi during laxmi prayers as well as to Goddess Kali during Porridge Prayers 

Ingredients:

- 1 cup rice flour

- 1 cup condensed milk

- 1/2 cup desiccated coconut

- 1/4 cup almonds, chopped or sliced

- Rama butter (ghee) for frying

 1 tsp elachi powder

Instructions:

1. In a heavy-bottomed pan, heat a tablespoon of rama butter (ghee) on low heat.

2. Add the rice flour to the pan and stir continuously to roast it gently. Keep the flame low to prevent burning. Roast the rice flour until it turns golden brown and gives off a nutty aroma. This will take around 5-7 minutes. Remove the roasted rice flour from the pan and let it cool.

3. In the same pan, add another tablespoon of rama butter (ghee) and lightly toast the chopped or sliced almonds until they become golden and fragrant. Set aside the toasted almonds.

4. In a mixing bowl, combine the roasted rice flour, desiccated coconut,elachi powder and toasted almonds.

5. Pour the condensed milk into the bowl with the dry ingredients. Mix everything together until well combined. The mixture should come together to form a dough-like consistency.

6. Take small portions of the mixture and shape them into finger-like structures, similar to thin cylindrical sticks.

10. Serve the delicious South Indian Kolkutter as a sweet and crunchy delight to relish with family and friends. Store any leftover kolkutter in an airtight container to retain its crispiness.

The South Indian Kolkutter is a delightful treat loved by all ages. With the rich flavors of roasted rice flour, the creamy sweetness of condensed milk, the nutty crunch of almonds, and the delightful touch of desiccated coconut, it brings a burst of flavors and textures to your taste buds. Whether served during festivals, special occasions, or enjoyed as an afternoon snack, the Kolkutter is sure to leave everyone wanting more. Enjoy the delectable goodness of this traditional South Indian delicacy and savor the love and warmth it brings to your celebrations.