Special Dussehra Recipe by Chef Thayanithy Tamilarasu, Executive Chef, Signature Club Resort by Brigade Hospitality

Coconut Ladoo

A delicious coconut delicacy for any occasion By Thayanithy Tamilarasu Executive Sous Chef – Signature Club Resort

Prep Time: 5 mins

Cook Time: 15 mins

Serves: 20 nos

Ingredients:

Fresh Grated Coconut – 500gms Ghee – 100ml Broken Cashewnuts – 50gms Green Cardamom powder – 10gms Condensed Milk – 150 ml Sugar – 100gms

Method:

v In a frying pan, add ghee and fresh grated coconut, stir well and cook for 5 – 7 minutes on low heat.

v Add chopped cashew nuts and condensed milk. Mix well.

v Add sugar and cardamom powder and combine.

v Cook the mixture on low heat until the mixture begins to thicken.

v Turn off the heat and transfer the mixture into another bowl.

v Allow the ladoo mixture to cool completely.

v Roll mixture into neat lemon sized round balls and serve.

Rose Rasagulla with Jaggery

A sweet rosy treat, ideal for this festive season By Chef Thayanithy Tamilarasu Executive Sous Chef – Signature Club Resort

Prep Time: 35 mins Cook Time: 40 mins Serves: 20 nos Ingredients:

Milk: 1 Litre Rose Syrup: 100 ml Jaggery: 2 Kg Vinegar: 10 ml Water: 1 litre Rose Petals: 3 petals for garnish

Method:

v In a heavy bottom pan, pour milk and bring to a boil.

v Add vinegar to curdle the boiled milk.

v Strain the curdled milk through a muslin cloth and squeeze out any excess water.

v Put the mixture in a bowl and add rose syrup to it. Mix well.

v Roll into small size balls and set aside. (20 nos)

For Syrup:

- In a large bowl add water and jaggery and bring to a boil.

- Leave it on the flame for 5-7 minutes or until the consistency is stringy.

v Add the balls to the syrup and let it boil for 35 to 40 minutes.

v Remove from heat and allow it to cool.

v Garnish with rose petals before serving.

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