4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1
table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
6.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture
changes color and texture. At one point, you will observe that the
mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a
spatula press the mixture down till the excess ghee surfaces. Do not
remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait
for another 10 minutes. Carefully remove each piece and arrange on
the serving tray.
Cooking time: 45 minutes.
Yield: 40 medium sized pieces.
64. Cabbage Kofta Curry
Ingredients
For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying
For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes
Method
1.Take the shredded Cabbage in a bowl, add flour & make small round
balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt
according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta's & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.