Food Recipe

Konda Kewum

1 cup American Flour
1 cup White Rice Flour
2 pods Cardamoms
Pinch of Salt
Kithul or Coconut Treacle
Oil for deep frying
Mix the two kinds of flour together with ground cardamom and salt.
Mix it with honey until it forms a thick liquid.
To check for consistency, take a spoonful of the batter and drop it slowly back to the mixture. The batter should form pleats if the consistency is correct.
Heat about a cup of oil thoroughly in a thachhi.
Drop a small amount (about 1/4 cup) of batter to the center of the thachhi to make a Kawum.
Use a wooden stick and poke center of kewum. Use a slotted spoon to pour oil over the kawum and form a konde with oozed out batter.
Fry until it turns golden brown.
Drain the kewum onto paper and serve.


Milk Toffee

1 Can Condensed Milk (Not the "Light" version)
350 g Sugar
1 tsp Vanilla Essence
50 ml water
2 Cardamoms
50 g Cashew

Roast Cashew until golden brown in a pan (you can use the Microwave, medium power for 45 seconds, leave 30 seconds and put it for further 45 seconds)
Once the Cashew has cooled down, crush into pieces and set aside.
Finely grind Cardamom seeds and set aside.
Apply a thin layer of butter to a flat dish (Pyrex preferred).
On a fairly deep non-stick pan dissolve sugar with water (add more water if required).
Slowly heat the pan and add condensed milk and stir continuously for about 15 minutes
Add 1 tsp of Vanilla and Cardamom stir well.
When the mixture starts to crystallize (mixture should be in a nice golden color) add chopped cashew and mix well.
Pour the mixture into the dish and flatten with a spatula or a spoon.
Leave it for some time and cut into squares or diamonds with a sharp knife (wipe the knife with a cloth damped with cold water each time to help cutting easy)
Can make about 50 pieces of average size.
Feel the roasted cashew flavor with every bite !

Milk Toffee

Ingredients
1 can of 300 ml Condensed Milk
300 g sugar
Vanilla essence
Rose essence and
25g cashew (finely chopped)
2 table spoons of butter
2 table spoons of waterMethod
Butter a flat tray and keep it on a side.
Add the sugar to a large saucepan on stove top. Add 2 table spoons of water and stir well for 3-4 minutes then add the condensed milk. Keep stirring for 15 minutes while adding the cashew, half a tea spoon of Vanilla essence and 2-4 drops of rose essence. When the mixture starts to get thick, add 1 tbsp butter and stir up to about 5 minutes. Take off stove top and pour the thick mixture on to the tray we set aside earlier. Spread and flatten using a spatula or the back of a spoon.
Leave until hardened and cut in to small pieces of your choice.