“Strawberry Godu Khotto/ Steamed Sweet Idlies in Jackfruit Leaves Baskets” … a delicious spongy textured khotto that can give a run to any cake recipe … it’s the same as the one prepared with ripe jackfruit in Saraswat homes, which I have often tried with other fruits and shared … in addition being prepared with, fruits, rice, jaggery and being steamed, it is definitely a healthier choice for all … try these before the strawberries disappear ... Yummilicious …
** I had wanted to either try khotto or muddo one which is prepared in jackfruit leaves baskets and the other using banana leaves last year when I had tried this recipe in cake tin which in Konkani Saraswat home we call as ramdana, but by then it was the end of strawberry season and I could not get round to preparing it. This year too, I was wondering if I could get round to preparing them as when I got strawberries the leaves were not available and vice versa. Finally, managed to get both and here they are all steamed and ready.
** I am sharing the recipe again below and also the link at the bottom of this recipe to the previous one prepared in tin mold so that you can prepare the same either way. Again, you can use small steel idly vati and prepare Idly shaped ones or use any molds for the same too. I am also going to share a link at the bottom of this recipe on method of preparing jackfruit leaves molds/ baskets, you can prepare them and use if the leaves are accessible. Do try this out before the season of strawberries come to an end and enjoy with family.
** For the preparation of “Strawberry Godu Khotto/ Steamed Sweet Idlies in Jackfruit Leaves Baskets” … this is my very own concoction of recipe adapted from our own Konkani Sarawat Cuisine muddo recipes ….
** Add 2 cups of Idly rava/ rice rava into a bowl, to this add about 4 cups of water and mix well, then allow to rest for 2-3 minutes. The rava will settle down and the water will float on top. Tilt the vessel and gently pour of all excess water as much as possible carefully. Cover and keep aside for 30 minutes while we go ahead with preparation of the other ingredients.
** Note : Idly Rava/ Rice Rava is easily available in store and I always use the same for all Idly type dishes. However, you can also use raw rice, by soaking and grinding coarsely in the same measurements. If using surti kollam soak for 2-3 hours and if using white ukda/ boiled rice then you will have to soak it for 6 hours. Rest method is the same to follow.
** Wash, wipe dry and slice off the stem portion and chop roughly about 20-25 fresh strawberries. Chop into pieces and keep 1/2 cup aside separately aside to be added to mixture later which is optional. Add other pieces into grinder with ½ cup of freshly grated coconut (soyi/ nariyal) and grind to a smooth paste without water.
** Now, there are two options of adding jaggery/ goda/ gud, if in powder form, add it on straight while grinding into mixer grinder along with the coconut and strawberries. However, if in brick form, then cut them to small pieces or grate them and then add on while grinding into mixer grinder for easier process or the motor of machine will trip.
** Note : While adding jaggery do check out that they do not contain any dust particles as is the case in some places. In Mumbai, we get good clean ones which does not need straining of picking. Also, these days life is much easier as we get the powder form of jaggery easily in any stores or online, which is very easy to be used in dishes like these.
** Note : In case you are using the large jaggery/ goda/ gud pieces which may have dust particles. Then cut them into small pieces, add in just little bit of water enough to heat the jaggery. When it melts fully and mixes slightly, do not cook it, but immediately remove and sieve it through a small holed sieve, cool it and use it while grinding.
** Add ground mixture to soaked Idly rava/ rice rava along with a pinch of salt (namak/ meeta), pinch of cooking soda (Op) and the strawberry pieces kept aside and mix well. Check consistency, the mixture should be of rava Idly consistency, If you find it thinner then add some rice rava, if too thick a little bit of water and bring to desired consistency.
** Put water in Pedava/ Idly steamer to the required level and keep it on high heat to let the water come to a full boil. Meanwhile add the strawberry mixture into the prepared Jackfruit leaves baskets (I have shared the method link, if needed at the end of this recipe) leaving out an inch or two at the top and keep them ready to be steamed.
** When the water comes to a boil, gently place the filled jackfruit leaves baskets gently on the Idly steamer separator on upward direction (do not overlap them). Cover with the lid and then steam on high for about 5-7 minutes or till you see steam escaping from sides and then lower heat to minimum and further steam for another 15-20 or till done.
** Note : Steaming period depends upon the number of Idlies kept for steaming, size of the same too. Once you get a judgment of the same its almost the same every time you steam them. However, do not over steam Idlies or they will harden, usually it takes only 20-25 minutes in all for the said amount of mixture, in worst case about 30 minutes, that’s it.
** Open the lid and let steam escape for a few minutes and then carefully remove the steamed Khotto and place them on a wide plate and allow to cool for about 5-7 minutes, after which you can gently open up the khotto by removing the pins and then serve them or serve it later either microwaved or steamed for few minutes if you want to serve them hot.
** “Strawberry Godu Khotto/ Steamed Sweet Idlies in Jackfruit Leaves Baskets” is done and ready to be served. Tastes best served topped with melted ghee/ toop or fresh homemade loni/ butter for evening tiffin, when children came home hungry though you can serve it for morning breakfast too, if sweet dishes are liked in the morning.
** Do try this one out, children love strawberries and are sure to love it, as it is something different and above all healthier than cakes or other fast food dishes that they tend to long for. Trust me it turns so soft and spongy that children will forget cakes which are not at all healthy as they are prepared using Maida/ APF and loads of sugar.
** Note : If you want to get that deep strawberry pink color for the khotto, then add a small piece of beetroot while grinding and please avoid adding color unnecessarily. You can check out my previous recipe where in I had added the same and got the lovely color, this time however I did not have beetroot at home, so could not add the same.
** I am sharing the link to the "Strawberry Godu Muddo/ Steamed Sweet Idly (Ramdan) with Roasted Melon Seeds" below, which is exactly same as this one, except I had skipped cooking soda in that recipe, which is optional ….
** Sharing link below to “Method of preparing Jackfruit leaves Basket” …..
** There are many more “Khotto” recipes, both sweet and with Idly batters, which you may love to try out, do check out in leisure browsing through link shared below …
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