Coconut-Semolina Laddu

This time Ganpati Utsav celebration was again big and a memorable one. In our society the function is for 7 days, the first and the last day being the grand one. Each day we have morning and evening aarti where one nominated resident takes the responsibility for Ganeshji’s bhog and aarti for one morning or evening. Evening aartis are followed by different events and activities. 7 days of fun and excitement, busy and time management- a most awaited event of the year.

courtsey Google

This time I had the responsibility of the aarti and bhog on the first day of the puja, i.e., on Ganesh Chaturthi. For the first time I have made Prasad for 100 people- coconut-semolina laddu. It was finished then and there and appreciated but I could not taste any as I was busy in distributing them and when I finished I found all the boxes empty. Even though I could not taste it but I was happy that everyone liked it.

Now, the recipe

Ingredients  

Semolina/suji – 1 kg
Grated Coconut- 1 kg
Sugar – 1 kg
Ghee: 2tbsp
Milk- ½ L (optional)
A pinch of salt
A pinch of camphor powder
Cashew and raisins to decorate

NOTE: I have given the ingredients for 100-120 pieces but you may not make in such an amount. Just remember the quantity of semolina and coconut should be the same, sugar should be at least half of the added quantity of semolina and coconut, i.e.,  I have taken 1 kg each both semolina and coconut which makes them 2 kgs, so the quantity of sugar is 1 kg. Anything less than this will be difficult to bind.

Method                                                                                                                        
Heat ghee in a deep bottomed pan.

Add semolina and coconut and keep the gas on medium flame. 

Keep stirring continuously or they might burn at the bottom.

Stir and you will find the oil coming out from coconut. Now add sugar to the mix and stir.

Add salt and camphor powder.

If you are adding milk then by this time boil and let the milk reduce to half of its quantity. I prefer to add this as it enhances the taste.

Now you will see that the sugar is melted and the mixture started to bind. Switch off the gas before it become too hard.

Now take water in a bowl and wet your palms. Take a small quantity of mixture (as per the size of the laddoos) and shape them round. You can decorate them at the top with half cut cashew and raisins.

Allow them to cool and serve.

Misal

Some days back I was just counting about how long I am out of Kolkata. Oh…15 years now!!! in Mumbai and Pune.  And in these 15 years I have been in love with these cities. Yes, I miss Kolkata, how can I ever forget my Tilottama city! But both Mumbai and Kolkata have made places in my heart. By now I can understand and speak Marathi, I wait for the Ganpati utsav, love to watch Marathi Theater and of course the Maharashtra cuisine. Goda Masala, abundance of groundnut and dry coconut, the kari patta flavor though very different from our Bengali cuisine but very tasty. Thus, I became fond of chawli, thecha, missal, bangi, bhindi masala and mostly all of the dishes so much that now along with Bengali, Bihari recipes,  Maharashtrian dishes are also fondly and frequently made at my place.

I have already shared the recipe of Bharli Wangi (Stuffed Brinjal). Now today it is Maharashtrian Misal.

Ingredients

Pulses:

100gm green moong  

50 gms  matki/mat beans

10 gms Bengal gram whole

10 gms dried green peas

Other Ingredients

1 medium onion finely chopped

1 tomato finely chopped

Green chilies (as per your tolerance) finely chopped

Garlic Paste 1 tsp

Any vegetable oil 2 tbsp

Salt as per taste

Turmeric 1tsp

Jeera powder 1tbsp

Dhaniya powder 1tbsp

Lalmirch Powder as per taste

Sugar ½ tsp

Maharashtrain Goda Masala 2 tbsp

Dry coconut powder (optional) 1 tsp or as per choice

Whole spices: jeera and mustard

Water

Kari patta and coriander leaves for flavor

Preparation

Wash the pulses thoroughly and soak them overnight.

Take them out of water after being soaked and wash again and dry.

Prepare the Goda masala or you can buy the readymade one. I make this along with some of my neighbours together at the end of summer for the whole year and use it for different dishes.

Cooking                                                                                                                               

Heat a pan and add the whole spices and kari patta.

Add the chopped onion and tomato and fry till light brown.

Add the garlic paste, green chillies, salt and turmeric.

Now, add the pulses and all the spices including the dry coconut powder. Mix well and cook.

You will get a nice flavor of the mixed spices and see the oil coming up.

Now add water and pressure cook with 2 whistles.

Wait for the cooker to open. Check for salt and if the gravy is too runny dry it till your needed consistency.

Garnish with Coriander leaves.

You can also garnish with finely chopped onions and sev. Add some lemon juice.

Serve with homemade pav, rice or dalia.