Guliyo

Ingredients

Raw rice  2 glass
Jaggery  according to taste
coconut milk  1/2 coconut
boiled rice  1 glass washed  dried and powdered
cardamon  5 -6 pods
salt

Procedure
First soak the raw rice for 2 hours and grind it along with the jaggery using the coconut milk and cardamon , salt. The batter shoud be thick . Once it is ground add the boiled rice powder and knead it into a dough ,incase it is not hard enough to form into marbles steam it for some time till it is hard enough to form small marbles . After forming the marbles fry it in hot oil on a very slow flame till it gets a brown colour. 

Wheat Ladoos

INGREDIENTS

Wheat 2 cups
Sugar  1 1/2 cup
Ghee 3/4 cup.

PROCEDURE


Take a kadai and fry the maida on slow fire till the raw smell disappears. Then take it down from the fire and add the sugar which has been powdered and pour the ghee which has been slightly heated up. Mix it up it will be hot so be careful and now form the ladoos ,press it tightly in your palm.You will get around 15 ladoos.

Kokisan

INGREDIENTS

Maida 1/2 kg
Coconut milk 1/2
Egs 3
Nutmeg little
Salt and Sugar according to your taste.

PROCEDURE

Grate the coconut. Remove thick juice and then mix the maida into it very slowly. Beat the eggs separately and add it to the maida batter. Add the sugar and salt and keep mixing and see that there are no lumps.Add little nutmeg. Keep the batter thick as the dosa batter.Dip the mould in hot oil then dip it slowly in the batter, the batter should not come on top of the mould Now dip it in the hot oil and fry it till it is lightly brown.The kokisan will fall down keep shaking the mould . The first two will be a bit difficult .Be patient and you will have the best kokisan ever.

Nevrios

Ingredients

Maida 3cups
Salt to taste  -  this is for the outer covering
Sugar little
Water to knead the dough

Filling 

Dessicated coconut 1/4 cup
Rawa    1/4cup
Sesame seeds  2 tblsp
Kuskus           2tblsp
cashewnuts    3tblsp
Raisins           3tblsp
Sugar             1/4cup
Cardamon    6pods
Salt to taste

Procedure


Warm some water . In this put the sugar and salt . Put the maida in a bowl and add little warm oil.Add the water just enough to mix the dough. knead the dough well and keep it to stand for some time.
In a small pan add some oil and fry the cashewnuts ,remove it and then add the raisins.On a tawa fry all the other remaining ingredients.Once all the ingredients are fried ,put it into a vessel and mix it well with sugar and salt. Lastly add cardamon powder.

Now take the dough and make small balls and roll it out as small puris . Let it be thin. Then take little of the filling and put it in the centre and then fold it over it will form a half moon.Seal the edges well and cut the sides with a special cutter which is available just for nevrios. Continue doing this till all the dough and filling is over. Then in a big kadai keep oil and once the oil is hot fry it on both sides. Let it become lightly brown. Remove it on a tissue. It can be stored in an airtight container for nearly 15 days.