Gokul Pithe

Ingredients:

200 gms of grated coconut

2 cup kheer

50 gms sugar or gur(jaggery) to add to coconut milk cakes for filling

150 gms flour

200 ml water

40 gms ghee

Pinch of sodium bicarbonate

250 gms sugar for syrup,

500 ml water for syrup

Ghee for deep frying

Procedure:
Heat the sugar and water in a pan. Simmer until syrup is of a medium thick consistency. Remove from fire and cool.
In a pan, fry the coconut, kheer and sugar/gur together until well blended to make filling. Continue stirring to avoid the filling getting stuck at the bottom of the pan. Remove from fire.
For 25 cakes divide the coconut-kheer mixture into 25 portions.
First roll into balls and flatten between the palms to form the cakes. Powder your palms with flour for ease in forming the cakes.
Now make the batter by mixing flour, remaining water, sodium bicarbonate and a little ghee together.
Heat ghee in a pan for deep frying. Coat a few coconut-milk cakes at a time in the prepared batter. Deep fry until a rich golden brown colour. Remove from pan with slotted spoon. Drain on paper for a couple of minutes and while still quite hot, dip in the syrup and then serve.

Doodh Puli Pithe

Ingredients:

1 coconut
1 cup sugar.
2 cup Rice flour
2 tbsp wheat flour(Maida)
1 litre milk.
10 gms raisins
10 gms cashewnut
1 tsp cardamom powder

Procedure:

Grate coconut and mix with sugar and cardamom powder. Mix well and keep it aside.
Heat a pan and add Rice flour. Stirr for about 5 minutes. Take it out in a bowl and add wheat flour to that. Now add hot water and knead well to make a dough. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn’t come out to get the shape of 'Puli'.
Heat a pan and add milk. Boil the milk for some time so that it get reduced to half. Add sugar and cardamom powder. Cook for a couple of minutes. Now add the pulies to the milk slowly. Cover it and let it cook for about 15 minutes with stirring in between. Add raisins and cashew nuts. Take it out in a serving tray. Serve cold.