Gach For Mahalakshmi ~ AlifBe ~39

Alka Keswani — Mon, 20 Sep 2021 06:18:22 +0000

A G^ach, literally means a quarter in Sindhi language. The sweetened dough ball is rolled into a thick ‘roti’, cut into quarters and deep fried. These fried ‘cookies’ are then garnished with powdered sugar, chopped nuts, dried rose petals and a spoon full of hot oil is poured on sugar. It sort of, forms a crunchy sugar glaze and makes the cookie more visually appealing though, more calorie rich. Ideally G^ach are made using All purpose flour (Maida) with ghee for moyan but these taste good enough even if made with whole wheat flour. Video Recipe of G^ach: This time I made a vegan version by using oil instead of Ghee. These fried cookies are made for Thadri and Mahalakshmi festival and are mostly sent to the married daughters/sisters as food gifts. Shall share about Mahalakshmi festival in a separate post as we will be observing the festival towards the end of this month. These are also known as Chotha/ Chautha (as in 1/4th). And if you cut these in round shape using a cookie cutter or rim of a bowl/glass, these are called Mithi Tikkyun (Singular: Mithi tikki), meaning sweet tikkis. And well, the 39 th alphabet of Sindhi AlifBe is ڳ in Sindhi, ग in Devanagari and ‘G^‘ as in G^arho (Red), in Roman Sindhi. This is one of the peculiar consonants used in Sindhi language. As obvious the corresponding dish starting with ڳ is G^ach. Print Gach For Mahalakshmi ~ AlifBe ~39 Serves: 8 servings G^ach , the fried cookies are made for Thadri and Mahalakshmi festival. Ingredients 2 cups flour (I have used whole wheat flour but these are made with Maida too) 2 tbsp Semolina ½ cup Ghee / oil ½ cup water ¾ th cup Sugar ¼th tbsp of Green cardamom powder 8-10 Almonds 8 -10 Unsalted pistachios Some dried rose petals for garnishing Oil for frying Method Grind ¾ th cup of sugar. Use ½ a cup from this and leave the rest for the garnish. Add that ½ cup of powdered sugar to ½ cup of water and mix. It may not fully dissolve but that's ok. Just make sure to stir it well while adding to the flour. Take 2 cups of flour and add semolina, elaichi powder and ghee/ oil. You may need ½ cup or little less of oil/ghee. Do not add oil at once since if it is in excess the G^ach will crumble while frying. Adding little oil at once, in the flour, keep mixing the flour to form crumbs. Take a portion and try to bind it in a fist. If the dough retains the shape, the moyan is sufficient. If not, then add little more of ghee/oil. Refer the recipe video! Now stir the sugar water mix and gradually add it to the flour. Knead to make a hard dough. Divide the dough into two portions. Take one portion and roll it using a rolling pin to make a roti of ½ or ¼ inch thickness, depending on how thick you want the G^ach to be. Slice this 'roti' into 4 quarters. Remember that these take a long time to fry. Thicker the gach, more the time needed for frying it. The edges may be rough. The beauty of Gach lies in the rough edges but if you wish you can use a mould to smoothen the edges. Heat oil in the pan and once oil is hot, lower the heat. Carefully add the quarters (do not crowd the pan) to the hot oil. Allow it to cook on low heat. Stir the oil but do not flip the G^ach yet. Allow it to 'set' well. If you flip it too early, the G^ach will crumble. If you flip it too late, it will over cook. Carefully flip the sides and continue frying on medium to low heat, till golden brown Remove from oil and drain on kitchen towel/ tissue paper. Now garnish each G^ach with a tbsp of powdered sugar that we saved in the beginning. Sprinkle some chopped nuts, dried rose petals and pour a tbsp of hot oil on each fried g^ach. Repeat the process with the remaining dough. Allow G^ach to cool well. Once cool, the G^ach turns darker and crunchier. Store in an airtight container. These stays good for almost a week if made with Ghee or for 3-4 days if oil is used. But I bet these wont last that long. 3.5.3251 To watch the short video tutorials about how to write in Sindhi, do watch the video!

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A Fried Sweet~Lolo

Alka Keswani — Mon, 06 Oct 2008 23:04:08 +0000

This is one of unique and important festival in the Sindhi festival calendar. The festival is dedicated to Goddess Mahalaxmi, the Goddess of wealth and being celebrated during the “Shiradhs” – a time period of two weeks dedicated for paying homage to forefathers. Celebration of festival starts with tying “Sagaro” a thread belt compiled from raw thread with sixteen knots,on wrist. On the eighth shiradh, sagaro is untied To mark the end of festival a special worship prayer of Goddess Mahalaxmi is conducted in near by temple where all the ladies are gathered with sagara of all the family members. Each sagaro is rolled over the set of four “Puris” and for each sagara set of two each Sori [sixteen pointed Tiki] and Titar [with four points] are made and after the worship are to be eaten by the family member concerned. For this festival Tikyoon, Lola and Satpuda are prepared in Sindhi homes. Satpuda soaked in sweet milk is one of tasty sindhi food. (source-The sindhu world) Last month we observed this untying of thread and the best part of it was making fried Lola , a desi cookie that my son loves a lot. Though normally these are made with either sixteen or four pointed edges (depending on your family traditions) but I asked my son to help me making those, without bothering how many pointed tips it had, since these were not going for pooja ceremony, but into the school lunchbox of my son. And he likes these to be somewhat star shaped:-) Print A Fried Sweet~Lolo Rating 5.0 from 1 reviews Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 4 Traditional Sindhi festival food,Ghach, or fried Lola are deep fried sweet snacks made from whole wheat flour and sugar/jaggery syrup Ingredients 250 gm whole wheat flour 60 gm sugar 35 ml oil Water Green cardamons (choti elaichi)3-4 Oil for frying Method In a saucepan boil about a cup of water, add sugar, cardamons (peeled or crushed) Let the sugar dissolve properly Alternatively some of sugar can be substituted with jaggery, so in that case boil jaggery and sugar together, also put a spoonful of milk as it will remove the impurities of sugar Now this is tricky as the syrup consistency should not be too thin or else the lolas will be less sweeter.The syrup should be bit sticky when rubbed between the tips of fingers. Now let the syrup cool off properly.Strain it Take the wheat flour, mix oil and pour the syrup little by little and knead the flour, adding more syrup at intervals The dough should be stiff and if needed very small amount of water can be added Now take a small portion of this dough and roll it till a thickness as that of paratha is achieved With the help of an inverted small steel bowl or glass, or any cutter, cut the rolled dough into small poori sized discs You can fry them as it is or to make it more appealing to kids, pinch the edges at short intervals With a fork spoon, prick on one side of these discs so that they get properly fried from inside.Repeat the whole procedure with remaining dough Now take a frying pan, heat the oil (remember the oil should not be too hot or else the core will be uncooked,but if oil is too little hot,the lola will crumble or get soggy) Deep fry them on low flame till nice golden colour is achieved Generally after frying these, a spoonful of powdered sugar is spread over the centre of these lola and a spoonful of hot oil is poured over it.But I avoided it, due to the health reasons Let these cool and later, store them in airtight container. Fried lolas, if stored properly, have a shelf life of about a week 3.5.3251 This is my entry for Paajakas –Deep fried or steam cooked sweets even Also this goes to Tongueticklers, the Theme of October is FIC-Brown

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Gach For Mahalakshmi ~ AlifBe ~39

A Fried Sweet~Lolo