Guava and Pineapple Jam

Guava and Pineapple Jam
Ingredients
3 ripe Guava peeled and chopped
2 cups Pineapple chopped
1 lemon juice for jam
1/2 salt
Sugar as per the quantity of the fruit plup for the jam

Method
Blend the fruits in the blender and strain the liquid in a strainer till most of the pulp is collected in a vessel..... Add sugar according to the quantity of the pulp, salt and lime juice. Keep the vessel on medium flame and stirring occasionally. Remove the lather that forms on top of the liquid while boiling. As the pulp reduces to test if the jam is ready.... Take water in a small container. Drop a droplet. If the drop does not spread then the jam is ready. Store the jam in a glass jar.......

Moog Dal Pakon Pitha

Moong Pakon Pitha is a traditional dish of Bangladesh. The pitha is made with moong dal and rice flour dough. The dough is rolled and different designs and patterns are created on it. It is then deep fried and soaked in thick sugar syrup. Due to the designs, it is also called Nakshi pitha.  

I tried making it, but I need lots of practice to master the art to create a perfect design. 

For Syrup

2 cup sugar

1 cup water 

1 small piece cinnamon

2 cardamom

Method 

To make the syrup combine all the syrup ingredients in a pot.

The syrup should be thick in consistency.

For the Pitha

Ingredients

1/2 cup Moong dal

1 cup Rice Flour

1 pinch of salt

2 tbsp oil

2 1/2 cups water

Oil for deep frying

Method

Boil the Moog Dal in water.

Use a hand blender, so that the moog dal blends well.

Add salt and 1 tbsp oil.

Switch off the flame.

Stir the dal.

Add the rice flour and stir.

Cover the vessel and keep it aside till the mixture cools down a bit and it is easy to handle.

 Knead it to form a soft dough. Add little oil and knead it well.

Take a big lime size portion.

Apply oil  on the  rolling surface to prevent the dough from sticking.

Roll the dough to about a ¼ inch to 1/3 inch thickness.

Apply oil on the rolled disc.

You may use cookie cutters, fork, comb, toothpick or any other material to create designs on the rolled disc.

Ensure the design is deep enough as it will help absorb the syrup and make the inside of the pitha moist.

Heat oil to deep fry the pithas.

Fry the decorated pieces until in golden color. 

Remove the pithas from the oil.

Place the pitas directly in the hot syrup.

Pakon pitha is ready to be serverd.

Chocolate Ganache cake with Fondant flowers

Cream Cake for Independent Day

Cream Cake