7 Cups Sweet

Ingredients:
1 cup Bengal Gram flour / Kadle hudi
1 cup grated Coconut
1 cup Milk
1 cup Ghee
2.5 - 3 cups Sugar
4 - 5 Cardamoms

Recipe:
Sieve the flour, crush the grated coconut as shown in the picture below. Remove the outer cover of cardamom and mash them as shown in the picture below.

Apply little ghee on a plate and keep it aside.
Put bengal gram flour, crushed coconut, sugar, milk, ghee in a thick bottomed vessel and mix them well and heat.

Stir this mixture in medium flame for about 15-20 mins in medium flame. Add the crushed cardamom and mix them well.

Once the mixture starts leaving the edges and becomes frothy in texture, pour this to a ghee applied plate.(Gently tap the plate to spread the mixture evenly as shown in the picture below.)

Cut it into diamond shaped pieces immediately as shown in the picture below.

Keep it aside for about 30-40 mins and then separate each pieces as shown in the picture below. Store them in an airtight container.

Thondekayi Hannu Gojju

Ingredients:
25 - 30 Tindora / Thondekayi
Grape sized Jaggary
Small grape sized Tamarind
2 Green Chillies
1 small Onion
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Wash the tindoras, remove the edges as shown in the picture below.

Mash the tindoras using any hard material or stone as shown in the picture below.

Put mashed tindoras, little amount of water and salt in a pressure cooker container and cook.(2 whistles) Once the pressure goes off, mash them as shown in the picture below.

Put tamarind and little amount of water in a bowl, squeeze it and keep it aside. Chop onion, coriander leaves into small pieces as shown in the picture below.

Add tamarind water, chopped ingredients, jaggary to the vessel containing mashed cooked tindoras. Mash green chillies and mix them well. Add salt, water if required.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and then add it to gojju. Mix well before serving. It goes well with rice.