Udupi Krishna's Favourites For Krishna Janmaashtami - Gullorige - Fried Coconut Cookies

 UDUPI KRISHNA'S FAVOURITES FOR 

KRISHNA JANMAASHTAMI 

GULLORIGE 

Gullorige is a special sweet offered to Udupi Sri Krishna which tastes like a sweet coconut cookie. Like all other children, the Divine Baby too loves this fried coconut cookie. 

INGREDIENTS FOR THE FILLING 

Roasted gram ( hurigadale)- 1/2 cup 

Grated copra ( dried coconut ) - 1 cup 

Sugar - 1 cup  

Cardamom powder - 1 pinch 

TO PREPARE THE FILLING

1. Grind roasted gram, sugar and cardamom together into a powder. 

2. Add the dry coconut gratings and run the mixer for a few seconds so that the filling remains coarse. 

INGREDIENTS TO MAKE GULLORIGE 

Fine semolina ( Peni Ravae or sanna Ravae) - 2 cups 

Ghee - 1 tbsp 

Salt - 1 pinch 

Oil - For frying 

TO MAKE THE GULLORIGE 

1. Rub ghee and salt into the fine semolina. 

2. Add warm water little by little and knead it into a soft dough. 

3. Cover and leave it for one hour. 

4. Take out a small ball of the soft dough and roll into a thick poorie. 

5. Place a table spoon of the filling and draw the edges of the poorie together to cover the filling, and press down to seal. 

6. Place the sealed side down and lightly roll into a thick  poorie dusting with flour if necessary. 

7. Roll out all the dough into stuffed gulloriges and cover with a wet cloth. 

8. Heat oil in a kadai. 

9. Slide one or two gulloriges into the hot oil and reduce the heat. 

10. Press down  using the perforated ladle so that they do not puff up and fry till the colour changes. 

11. Flip and fry on both sides increasing heat. 

12. Fry till the gulloriges become crisp, remove and drain. 

 Offer Gullorige - the sweet coconutty cookie - to baby Krishna on His happy birthday.

Rice Kheer - 250th Post!

Indian Vegetarian Kitchen is all about simple, quick and easy recipes. So here's an easy dessert that can be prepared for any occasion. This is my 250th post! It's been 5 years since I started this blog. I still have the same enthusiasm and passion to post new recipes as I had when I started this blog. Keep visiting my blog and enjoy my recipes. Thank you all for your support and compliments!!

Rice Kheer

Ingredients:
4 cups Milk
1/3 cup Rice
Water 1.5 cups
1/4 tsp Saffron
3 fresh Cardamom crushed
Sugar as needed

Method:
Cook rice in 1.5 cups of water in a pressure cooker until very soft and mushy.
Boil milk in another pan.
Add cooked rice, saffron, cardamom and stir well.
Simmer for 10 minutes.
Add sugar and mix well.
Serve hot or cold.

Note: You may adjust the consistency of kheer by adding or reducing the quantity of milk.

Check out some of my older posts in case you missed them!

                     

                                 

Eggless Chocolate Lamingtons

A lamington is a sponge cake of Australian origin in the shape of a cuboid, coated in a layer of traditionally chocolate icing then desiccated coconut. For this Month's Baking Eggless Challenge, Gayathri challenged us to bake an Eggless Version of these Delicious Lamingtions from David Lebovitz's Blog.

For the Sponge Cake, i used yogurt as the egg replacement and got a Spongy, fluffy cake. This coated with Home-made chocolate sauce and Dessicated Coconut, the aroma was mesmerizing!!!! Each and every bite was a delight. 

Ingredients

1 -1/2 Cups All-purpose flour/Maida

3/4 Cup Powdered Sugar

1-1/4 tsp Baking powder

1/2 tsp Baking soda

Salt a pinch

1 Cup Thick curd

1/2 Cup Cooking oil

2 tsp Vanilla extract

Chocolate Sauce

100gm Dark Chocolate, i used Lindt 85% cocoa

100 gm Milk Chocolate. I used Cardbury's Diary Milk, hazelnuts

50gm or half a stick of butter 

3 tbsp of Cocoa

1/2 Cup Powdered Sugar

1 Cup Milk

2 Cups of Dessicated Coconut

Method

For Sponge Cake

• Pre-heat the oven to 180C. Grease a Loaf pan with oil or cooking spray and set aside. i used a 10" Square pan.
• In a bowl, mix the curd and sugar till the sugar dissolves completely. Add baking powder and baking soda into the curd mixture. Mix well and set aside for 2-3 minutes. The curd will turn frothy and start rising.
• Sieve the flour thrice and set aside. Add the oil and vanilla essence to the curd mixture. Stir gently.
• Fold in the flour. Dont stir vigorously.
• Pour the batter into the readied Pan and bake in the pre-heated oven for 15 minutes.
• Lower the temperature to 160C and bake for another 30 minutes or unitl toothpick inserted in the middle of the cake comes out clean.

Chocolate Sauce

• Heat a big pan with water.In another large bowl, take butter and the chocolates. Place the bowl over the water pan.
• The Butter and chocolates will start melting, keep stirring. 
• Add cocoa to this and stir well. Once it forms a smooth mixture. take it off the stove.

• Add Sugar and milk and whisk until smooth and creamy.

The Lamingtons

• Cut the Cake into 12-15 pieces. Slice each piece horizontally to two pieces.
• Sandwich each Slice with generous Chocolate Sauce, or in other words Apply Generous amount of chocolate sauce on each slice and close with another slice. Repeat this with all the cake slices.

• Once done, Dip Each Slice into the Chocolate Sauce and Roll it on Dessicated Coconut. Repeat this with all the chocolate sandwiched slices.
• Refrigerate for 1 or two hours  and Serve. 

• I Made small Balls out of last few slices of the cake and dipped them in Chocolate sauce and rolled in Dessicated Coconut.My Kiddo loved those Balls very much.