About

Hindori

-

Hindori is a very old and traditional sweet prepared among Mangalorean GSB community. It is mainy prepared using parboiled rice, coconut and jaggery. This is a very healthy sweet recipe and can be prepared on any occasion and festivals. Some prepare using poha/beaten rice flakes.

Most of them have forgotten this recipe so thought to share with you all. My grandmother used to prepare this. So this time when I visited my mom's place, I asked her to prepare this in a traditional way. Here is the recipe.


Recipe Video :



Recipe card:

Print

Hindori

Yield: 50-60 hindoris
Author: Namitha Shenoy
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
an old and traditional sweet dish prepared using parboiled rice, fresh coconut and jaggery.

Ingredients

  • Parboiled rice - 1 cup
  • Fresh Coconut (grated) - 1 no (approx 2 cups)
  • Jaggery - 1 cup
  • Ghee - 5 tsps
  • Green cardamom - 4 to 5

Instructions

  1. Heat a heavy-bottomed kadai and roast the parboiled rice until it pops. When half done, add cardamom and keep roasting.
  2. (refer the video)
  3. You can see that the rice has turned white. Switch off the flame. Transfer to a plate and allow it to cool. Once cooled, blend it to a fine powder. (It should be like fine rava)
  4. In the same kadai, add jaggery and half cup of water. Let it melt. Once melted, strain the jaggery mixture. Then continue to boil until you get a syrup of one-string consistency.
  5. Once the syrup is ready, add the grated coconut and combine well with the syrup. let it soak well.
  6. Add ghee (3 tsp) and mix until there is no moisture.
  7. When the mixture is dry, add the prepared rice powder and mix well for 2-3 minutes. Add 2 tsp and mix. (no need to cook the rice powder. There should be crunch when you eat the mixture)
  8. Once done, switch off the flame and let it cool a bit.
  9. Now let's shape the hindoris. Take a tablespoon or any small dome shaped bowl. Fill it with the mixture. Gently press(tightly pack). Then de-mould on the greased plate.
  10. Continue with the remaining mixture.
  11. Hindoris are ready. Store it in a air-tight container. It stays fresh upto a week.

Notes:


Did you make this recipe?
Tag @namiscookbook on instagram and hashtag it #namiscookbook
Created using The Recipes Generator

Comments

Post a Comment

Popular Posts

Chicken Uruval

-
Image
Chicken Uruval or Urval is a famous and delicious Mangalorean dish. It is very simple to prepare, yet very rich in taste. It is a spicy, tangy and very flavorful dish mostly served as an appetizer. This dish has very less ingredients. The main taste of this dish is from the masala paste prepared using red chillies, cashewnuts and few whole spices. Paste should be fried properly in butter. I just marinated the chicken and cooked with the paste. But in restaurants they deep fry the chicken pieces. Let’s go to the recipe : Recipe Video : Recipe Card : Print Chicken Uruval Yield: 3-4 servings Author: Namitha Shenoy Prep time: 5 Min Cook time: 30 Min inactive time: 1 Hour Total time: 1 H & 35 M A spicy, tangy and rich appetizer, where chicken is fried in dry red chillies, cashewnuts and few whole spices paste, Ingredients: For Marination : Chicken (with bones )- 750 gms Turmeric Powder - ½ tsp Salt - 1 tsp Vinegar - 1 Tbsp For masala paste : Dry red chillies (Kashmiri) - 10 to 12 Cashe
Read more

Mushroom Peas Masala (No Onion, No Garlic)

-
Image
After so many requests for no onion, no garlic recipes,  here I have come up with a yummy side dish prepared using Mushrooms and green peas. Print Mushroom Peas Masala (No onion, No Garlic) Yield: 4 servings Author: Namitha Shenoy Prep time: 15 M Cook time: 30 M Total time: 45 M A yummy side dish prepared using Mushrooms and green peas in creamy tomato gravy. Ingredients: Mushrooms - 200 gms Green peas (fresh or frozen) - 1 cup Milk - 1 cup  Saunf - 1 tsp  Cinnamon stick - 1 inch  Black cardamom - 1  Green cardamom - 2  Turmeric powder - ¼ tsp  Coriander powder - 1 tsp  Cumin powder - ½ tsp  Kashmiri chilli powder - 1 tsp  Garam masala powder - 1 tsp  Oil - 1 tbsp + ½ tbsp Butter - 1 tbsp + ½ tbsp Kasoori methi - 1 tbsp  Sugar - ½ tsp Salt to taste  Fresh cream - 1 tsp (for garnishing)  For masala paste : Tomatoes - 3 large Ginger - 1 inch  Green chillies - 2  Cashewnuts - 10 Instructions: Wash Mushrooms and cut into halves or quarters. Keep aside. In a blender, add all ingre
Read more

Soya Chunks Sukka

-
Image
Soya Chunks Sukka, is a dry Mangalorean style dish made using Soya chunks, masalas, grated fresh coconut, and tempered onions fried in ghee. Sukka is traditionally made using country chicken (nati koli). This is a typical tuluva recipe which goes well with neer dosa or chapatis, or even side dish for Dal rice or Rasam rice. The main taste of the dish is from the slow, dry roasted spices and ghee roasted coconut. Here I have prepared a vegetarian version of this sukka using Soya Chunks or meal maker or soya vadi, whatever you call it. Recipe Video : Recipe Card : Print Soya Chunks Sukka Yield: 3-4 servings Author: Namitha Shenoy Prep time: 7 Min Cook time: 30 Min Total time: 37 Min A dry Mangalorean style dish made using Soya chunks, masalas, grated fresh coconut, and tempered onions fried in ghee. Ingredients: For Masala Powder : Dry Red Chillies (Byadgi) - 10 to 12 Coriander seeds - 1 tbsp Cumin seeds - ½ tbsp Saunf - ½ tbsp Cinnamon Stick - 1 inch Cloves - 3 Peppercorns - 1 tsp Fenu
Read more