7 Cups Sweet

7 Cups Sweet.

This sweet is called 7 cups because there is a 7 cup measure that is followed to prepare this recipe. All the 7 cups of ingredients are placed in a pan and cooked till it forms a thick gooey mixture. The mixture is then transferred to a greased dish and cut into blocks once cooled to room temperature.
Makes: around 20 2-inch blocks of 7 Cups Sweet.

Ingredients:

Besan 1 Cup
Grated Coconut (fresh or frozen) 1 Cup
Plain Milk 1 Cup
Ghee 2 Cups
Sugar 2 Cups
Cardamom Powder a big Pinch (optional)

Method of preparation:

Grease around a ten inch square dish with little ghee and keep aside.
Heat a nonstick pan or heavy bottomed pan on medium heat, add ghee and besan.
Fry briefly and stir in all the other ingredients.
Alternatively, mix all the ingredients together without any lumps before placing in the pan.
Let the sugar melt and the syrup thicken.
The sugar syrup binds the besan together.
Keep stirring and let the mixture cook till its very thick.

Test the mixture by dropping it into the pan from a feet above.
If the mixture falls into lumps rather than in a sheet, then its done (around 15 minutes).
Pour the mixture into greased dish and tap the dish couple of times.
Pat the mixture flat with back of a spatula and leave it aside to cool off.
When warm enough, cut the besan mixture into 2 inch blocks.
Cool the 7 cups besan sweet to room temperature and store tight for couple of days.
Serve 7 cups sweet as required.
Notes: Make sure to get the consistency of the mixture right.

Suggestions: If the mixture is not hardened when poured into greased dish, put it back on heat and cook till it thickens enough.
Variations: Though its traditionally made with besan, you can substitute wheat flour instead (Wheat Flour 7 Cups Sweet). Sugar and ghee ratio can vary depending on the preference. If ghee is 1 cup then sugar is 3 cups.
Other Names: 7 Cups Sweet, Besan 7 Cups Sweet, Gram Flour 7 Cups Sweet.

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Coconut Idly

Kobbari Idlilu.

For idli, batter is first prepared with urad dal and idli rawa. Idli moulds are layered with scraped coconut and other ingredients before adding the batter. The prepared idli batter is then poured into the idli moulds and steamed till done. Serve coconut idli with sambar or chutney of your choice.
Makes: around 8 Coconut Idly.

Ingredients:

Urad Dal 1/2 Cup
Idly Rawa 3/4 – 1 Cup
Salt to taste
Ghee as required

Scraped Coconut 4 tbsps
Onion 1 Small
Green Chiles 2
Ginger 1 inch Piece
Cilantro few Sprigs

Method of preparation:

Remove stems, wash and finely slice the green chiles.
Peel and finely chop the onion.
Peel and thinly slice the ginger.
Wash and finely chop the cilantro.

Soak urad dal in water for 3 – 5 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding minimum water.
Soak idly rawa in water for half an hour.
Squeeze the water out of idly rawa and keep aside.

Mix the ground urad dal and idly rawa together by adding few pinches of salt.
Leave the batter in a warm place for couple of hours.
Mix in some water if the batter is too thick and not pourable.

Grease the idly mould with little ghee.
Place 2 – 3 green chile slices, few slices of ginger, a tsp of chopped onion, tsp of cilantro, a tbsp of scraped coconut on each idly mould before adding the batter into the mould.
Pour a big scoop of idly batter into each idly mould.
Reserve the remaining batter in the refrigerator for further use.

Steam the idlis for 15 – 20 minutes and remove from heat.
Let the idli cool off a bit before removing onto serving plate.
Serve coconut idly with sambar or any chuntey.
Notes: Make sure to use the scraped coconut.

Suggestions: If the idli is not properly cooked inside, steam them for couple more minutes until they are done.
Variations: You can also mix all the ingredients into the idli batter if desired.
Other Names: Coconut Idly, Kobbari Idly.

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