Khirsa Malai Patisapata
Polava rice powder one cup, flour half a cup, powdered milk two tablespoons, sugar half a cup, semolina one quarter cup, ghee one tablespoon, salt one pinch, water one and a half cups, khirsa one and a half cups. Mix all the ingredients together and make pita. There will be 18-20 pitas.
Preparation of Malai: How to make it: Two liters of milk, one tin of cream (200 grams), half a cup of sugar, 1 pinch of saffron.
How to do it: Burn it all together. If thick, take it down. Arrange the pita in a serving bowl and pour the malai. Serve with chopped almonds on top.
(a) For making kai – two cups of rice powder, water – one pinch of salt as per quantity.
How to do it: When the water starts to boil in the pot, add rice powder and boil it. (b) For making pura – one liter of milk, two table spoons of polao rice powder, half cup of coconut batter, two table spoons of raisins, half cup of date jaggery.
How to do it: Take the rice powder in a dry bowl. Boil milk and add rice powder. When the rice is cooked, add it to the other ingredients.
(c) Milk two liters, cardamom two-three, cinnamon two pieces, sugar 1/4 cup.
How to do it: Take a small amount of the previously prepared kai and put it in the palm of your hand and make it like a shell. Close the mouth by squeezing the khirsar filling inside the shell. Boil two liters of milk in the oven with cardamom and cinnamon. Add sugar when it boils. Put pita in boiling milk. Reduce heat to low. If the milk thickens, take it down.
Five cups of milk, four cups of flour, one teaspoon of salt, four tablespoons of ghee, two tablespoons of sugar, four eggs, two teaspoons of baking powder, two tablespoons of powdered milk.
Six cups of water, three cups of sugar, 1/4 teaspoon of cardamom powder.
Milk two liters jaggery/sugar two cups, cardamom powder one pinch.
How to do it: Sira should be made with all the ingredients of sugar syrup. Mix flour, milk powder together and knead with milk. Take the hot dough out of the oven and beat it with one egg. Take equal amount of lychee from the yeast and brush oil on the palm and roll it.
Fry in hot oil on medium flame. Soak in the prepared sugar syrup for 20 minutes.
After soaking in milk syrup for two hours, milk date pita will be ready.
What you will need: Atap rice powder two cups, flour 1/4 cup, salt 1/4 teaspoon, water one cup, oil two teaspoons. Two cups of grated coconut, one cup of jaggery or sugar, one bay leaf, three to four cardamoms, two inch pieces of cinnamon.
How to do it: Burn all the ingredients of the pura together and take it down when it becomes sticky. Discard the cardamom and cinnamon bay leaves. Boil water and salt in a pot. Add two teaspoons of oil to boiling water. Now cover the rice powder with flour and reduce the heat. When the rice powder is boiled, stir it and grind it well. Divide 12-14. Take each portion in the palm of your hand and make it like a bowl, fill it with a teaspoon full and close the mouth. Make round, crescent or ball shape. Steam the pita for 25-30 minutes with pine nuts. When the pita is cooked, pour hot water over it. Then pitha will not need one with one.