AIKANTHIKA

Cuisine: West Bengal state of India Ingredients: Sweet potato – ¼ kg Whole wheat flour – 1 ½ tablespoons Chopped nuts (Almond, pistachios, cashew) – Few Oil – for frying Jaggery – 5 tablespoons Water – 1 ½ cups Cardamom powder – 1 pinch Method: Boil the sweet potatoes and peel. Smash boiled sweet potatoes into a fine paste without chunks. Add whole wheat flour into it and mix well. Don’t kneed so much. If we kneed so much, the gulab jamun will not be soft. Now make small ball

Cuisine: Andhra Pradesh state of India Ingredients: Thumbu kai coconut (refer note) – 1 medium Jaggery (preferably ‘Joni’ jaggery) – 3 cups Method: Break the thumbu kai coconut and grate it. In a heavy-bottomed vessel, put grated thumbu kai coconut and jaggery. Keep stirring. Stir until the mixture becomes a little sticky and thick. Don’t let the mixture become too dry, let it be moist. Once the mixture becomes thick enough to make balls, turn off the stove. After the mixture

Cuisine: South Indian Ingredients: Grated carrot – 2 cups Grated desiccated coconut – 1 ½ cups Cardamom powder – 1 teaspoon Coconut milk – 1 tablespoon Coconut oil – 2 tablespoons Chopped almond – 1 tablespoon Jaggery – ½ cup Method: In a heavy-bottomed vessel, put coconut oil and grated carrot. Sauté till the raw smell goes. Then add coconut milk and jaggery. Cook till jaggery melts. Add cardamom powder, chopped almond, and grated desiccated coconut. Cook till the mixture be

Cuisine: Karnataka state of India Ingredients: Coconut milk – 2 cups Coconut oil – 1 cup Bengal gram flour – 1 cup Jaggery – 2 1/2 cups Method: In a thick-bottomed pan, add coconut milk and jaggery and boil this mixture. Meanwhile, in another vessel, heat oil and add Bengal gram flour to it. Mix well and remove from the flame and keep aside. Boil the coconut milk mixture until single-thread consistency. Keep stirring continuously so that the mixture does not stick to the bott