Sweet Steamed Kaanole: Authentic Maharashtrian Wheat Flour Delights
Kaanole Recipe (Maharashtrian Steamed Wheat Flour Sweet)
Indulge in the delightful flavors of Maharashtra with this Kaanole Recipe, a traditional steamed sweet made from whole wheat flour. This dessert is not only simple to prepare but also offers a unique blend of textures and tastes, making it an excellent choice for special occasions or as a sweet treat to enjoy with family and friends. The subtle sweetness from jaggery combined with the nutty flavor of whole wheat flour creates a mouthwatering experience, perfect for those who appreciate authentic Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 ½ cups |
| Jaggery (grated) | ¼ cup |
| Sooji (Semolina/Rava) | 1 tablespoon |
| Sunflower Oil | 2 tablespoons |
| Salt | A pinch |
| Warm Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Fat | 4 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation | 30 mins |
| Cooking | 20 mins |
| Total | 50 mins |
Servings
| Number of Servings |
|---|
| 8 |
Instructions
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Dissolve the Jaggery: Begin by taking the grated jaggery in a bowl. Pour in some warm water, stirring well until the jaggery fully dissolves. This step is crucial for ensuring a smooth texture in your dough.
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Filter for Purity: Once the jaggery has dissolved, filter the liquid through a fine mesh to remove any impurities. This ensures that your Kaanole will have a clean, sweet flavor.
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Prepare the Dough: In a separate bowl, combine the whole wheat flour, semolina (sooji), a pinch of salt, and the sunflower oil. Gradually add the filtered jaggery water to the flour mixture, kneading it into a soft dough. If the dough feels too dry, add a little more warm water until you achieve the desired consistency.
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Rest the Dough: Once the dough is kneaded, cover it with a damp cloth or plastic wrap and let it rest for 10 to 15 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
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Shape the Kaanole: After resting, take a small portion of the dough and roll it into a ball. On a lightly oiled rolling board, flatten the ball using a rolling pin to form a circular shape.
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Folding Technique: Once you have your circle, apply a few drops of oil on top, then fold the dough in half. Repeat the oiling process and fold once more to create a triangular or cone shape. This folding technique not only enhances the texture but also helps retain moisture during steaming.
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Prepare for Steaming: Repeat the shaping process for all portions of the dough and place them in a greased container. Ensure that they are spaced out to allow for expansion while cooking.
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Steam the Kaanole: Cook the Kaanole in a pressure cooker for three whistles, or alternatively, steam them in an idli steamer for about 20 minutes, or until they are fully cooked and firm to the touch.
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Serve and Enjoy: Your delicious Kaanole is now ready to be served! Pair them with a side of green chili pickle for a spicy contrast, or enjoy them alongside Appe Payasa, a sweet rice pudding, for a delightful meal.
Final Thoughts
Kaanole is not just a dessert; it is a celebration of traditional Maharashtrian flavors and cooking methods. Each bite encapsulates the warmth and hospitality of Indian culture, making it a perfect addition to any festive occasion or a delightful way to end a meal. So, gather your ingredients and embark on this culinary adventure that promises to bring joy to your table!
