This recipe was in my drafts for a long time now. Aayi prepared this when she was here in July. For one reason or other, I could not post it. Sugarcane is called kabbu in Konkani and rosu meaning juice. So this is a rotti made of sugarcane juice.
Sugarcane juice is not available in all seasons at my native. So whenever it is available, aayi makes a very tasty spread with it. This is one of those dishes which I absolutely love. The recipe is same as normal akki rotti(alayle pita rotti) but sugarcane juice is used instead of water. This version gets a very nice aroma and taste from the juice used. Try it and you will fall in love with it.
Also check kabba rosa appe .
Ingredients: 2 cups rice flour 1 cup Sugar cane juice 1 tbl spn butter Salt
Method: Heat sugarcane juice in a big pan till it starts boiling. Add butter, rice flour, salt keep cooking till all the rice flour is mixed well with juice.
Switch off the heat. Let it cool. Mix well with hands to remove all the lumps. Make small balls out of the dough and roll into rottis . To avoid sticking, roll these on a plastic paper/aluminum foil. Take the plastic, spread some loose rice flour, keep the ball on it and roll.
Roast on a hot tava . Apply ghee if required. Serve hot with asafoetida chutney .
Serves : 2-3 Preparation time : 30mins
PS: Sugarcane juice makes these rottis very hard. Thats the reason butter is added to this. Butter makes them soft.
Posu (Konkani), Ginnu (Kannada), Junnu (Telugu), Kharvas (Marathi) is a sweet made from lactating cow’s milk. Usually it is prepared by the first 3 days milk from the cows who gave birth to calves. It’s one my favorite sweet. This was prepared only few times in a year when we could get the colostrum milk.
Few days ago, someone reminded me of this sweet. So I tried to find colostrum milk in all the regular groceries here, I think it’s hard to find it in stores. There is a possibility that it is available but I don’t know where to look. So I had to make this without this special milk. I started searching in Google and found many options – Arjuna’s version and Ramya’s version . I cannot describe how happy. I was not keen on trying the version with egg, but the version with yogurt caught my attention. Then I realized that I didn’t have condensed milk. So instead of going out and buying it, I decided to make it with regular milk. I was not sure if it would work out. But the results were amazing. It was a bit watery compared to the actual posu – because the lactating milk is very thick and the Vitamin D milk I used was comparatively thin. But it tasted great.
Ingredients: 2 cups milk (do not use any low fat milks, I guess whole milk would work out best, I am yet to try) 1 cup yogurt Jaggery or sugar Cardamom powder
Method: Boil the milk and add jaggery/sugar. I like the jaggery version more because it gives a very nice taste. Mix well. Let it cool to room temperature. Now add the yogurt, cardamom powder and mix well. Pour it into small bowls and steam it (like idlis ) for about 15mins. Let the posu sit for about 4-5hrs before serving. You can serve this immediately but if it gets some standing time, it absorbs all the sweetness and tastes great.
Serves : 2-3 Preparation time : 25mins
PS: This version is a bit watery than the traditional version. So use small bowls for steaming them. Serve the individual bowls.
Traditional version: Mix 1 cup colostrum milk with 1 cup normal milk. Add jaggery or sugar and cardamom. Steam. This can be made in big bowl and while serving, cut into pieces and serve hot or cold.
