Likitha Nanaiah Kuttanda’s mother, Shambavi Konganda was a great cook. Following in her footsteps, homemaker Likitha’s hobbies also include reading, travelling, and a little bit of gardening. She shares her Horlick’s burfi recipe.
¾ cup gram flour/ besan
¼ cup Horlicks
¼ cup ghee
½ cup oil
¾ cup sugar
¼ cup water
Heat I tsp ghee in a non-stick pan. When it is hot, add in gram flour and roast it for two minutes.
Once it is roasted, remove from the heat and sieve it. Now add in Horlicks and mix well.
In the same pan, add the sugar and water, and mix well so the sugar is dissolved. Bring this to a boil and cook till one string consistency is reached.
Once it reaches one string consistency, add in besan and Horlicks mixture slowly so no lumps are formed.
Next, add the ghee and oil slowly and keep mixing on medium heat. Cook till the mixture leaves the sides of the pan.
Pour this into a greased tray and let it cool down.
Kelettira Ankita Poovaiah is an IT professional working in Bangalore. Her hobbies include baking and cooking, especially non-vegetarian Kodava cuisine. Ankita is proud to have inherited these interests from her grandmother Balliamanda Kammavva. She shares two recipes – a mango pachadi, and a coffee pudding.
1 fully ripe mango
½ tsp mustard
5 cloves garlic
½ inch ginger
5 green chillis
1 strand curry leaves
3 strands coriander leaves
3 tablespoons curd
1 tbsp oil
1/2 tsp mustard
Grind coconut and mustard to a coarse paste.
Then add green chilli, onion, tomato, garlic, ginger, curry leaves, and coriander leaves. Grind this mixture for a minute
Add ripe mango pieces and grind for 7-8 seconds
For tempering , heat the oil in a pan, add mustard seeds and curry leaves and fry for one to two minutes.
Turn off the flame, then add the above ground mixture.
Add curd and garnish with ripe mango pieces.
1 cup milk
1 tsp coffee powder
5 tsp sugar
1 tsp butter
3 tbsp sugar
1 tbsp water
Heat milk and sugar in a saucepan. Bring it to a boil, then add the coffee powder.
Beat the eggs.
Mix the milk mixture (after it is cool) and eggs, and whisk for a while.
For caramel, heat a pan, add sugar and stir till golden in colour. Add water and stir.
To set the pudding, grease a bowl with butter and add the caramel. Pour in the milk and egg mixture.
Cover with foil and steam for 15 -20 minutes.
With a knife, release the sides of the pudding and remove to a pudding plate. Garnish with coffee powder if required. Keep it in the fridge for 30 minutes before serving.
Namitha Achandira, who grew up in Muscat and lives in the United States, is rooted in Kodagu culture. Daughter of Dr Uday Achandira, Namitha has a Master of Fine Arts degree and works for an art and design institute. She is already popular in social media for her cookery and dance videos.
She has fond memories of her childhood vacations in India, and time spent with her grandmother, Kaiblira Muthamma. Spending time alongside her in the kitchen was a way to bond and learn more about Kodava cuisine and culture. Namitha shares a recipe for an all time favourite sweet, chiroti.
1 cup all-purpose flour
2 tbsps clarified butter or ghee
A pinch of salt
2-3 tbsps cornflour/ rice flour
Oil for deep frying
Combine the ingredients to make the dough. Let it rest for 15-20 minutes. Divide the dough into 5 balls of equal sizes and roll each one out into even sized discs.
Whisk the butter and flour until you achieve a creamy spread. Keep it aside.
Layer the rolled dough, using a generous smearing of the creamed butter and flour mixture between. You can also do this with 3 layers. More layers will lead to flakier and crispier chirotis.
Once the layers are all stacked, roll it up into a tight log . Slice into even sized portions and place in the refrigerator for 20 minutes to allow the butter to harden.
Next, take each portion and flatten it out. Be gentle with it so that the layers are all intact. Fry in hot oil, drain and dust with powdered sugar and cardamom.
Crispy, flaky, and yummy chirotis will taste great with badam milk as well!