These are made for a baby’s “Besnu“. This is when a baby starts sitting upright on his/her own bottom.
These are made for a baby’s “pag ladoo ceremony“. This is when a baby starts walking and standing on his/her own feet.
1/2 Cup Rice flour
2 tbsp All purpose flour
2 tbsp butter
3/4 cup water
Ingredients for Stuffing
1 cup freshly grated coconut
1 cup milk
1/2 cup sugar
3 tbsp almond flakes
3 tbsp raisins
Let us first make the stuffing, take sugar, milk, coconut, almonds and raisins in a deep dish, let it cook in a simmer flame, until the liquid is completely absorbed. Take it off the flame, let it cool.
In another sauce pan take water and let it boil, when it starts boiling, reduce the flame, add rice flour and all purpose flour to this and mix well with a spoon. The flour will absorb the water and it would look clumpy. Take it off the flame, when it touchable hot, add butter to the flour mix and knead well to a smooth dough.
Now divide the dough into 10-12 equal balls. Work with one ball at a time, keeping the rest covered. Grease your palm with butter/oil/ghee, knead the dough ball well. Make flat patty out of it, keep a 1 or 2 tbsp of filling inside it and cover it with dough to make a ball shape.
Repeat the same with rest of the dough.
Once all the dough balls are shaped. Take a colander, lay it with a muslin cloth, place the made balls/ladoos in the cloth, cover it with a lid or foil. Place it in a steamer and steam cook for about 10-12 minutes.
Allow to cool.and place it for the pag ladoo ceremony.
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Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks