Tosha Sweet Flour Balls Recipes

MOHAN THAL(ROASTED GRAMFLOUR FUDGE) - A SINDHI SWEET

Steps:

• Heat the larger quantity of ghee in a pan on medium flame.
• When it melts, stir in the gramflour.
• Roast it till it turns chocolate brown in colour.
• Stir in milk.
• In a pot on the side, prepare the sugar-water syrup till it has 3 string consistency.
• To prepare the syrup, heat water in the pot.
• Then add sugar and keep stirring till it forms a three-string consistency, i.e., it should be very thick.
• Add this sugar-water syrup to the gramflour mixture and mix it really well.
• Cook until the sugar mixture has blended well in the gramflour mixture and become thick.
• Pour the entire mixture on the greased thali.
• While it is still hot, sprinkle poppy seeds over the sweet.
• Let it cool completely and set well.
• Cut into small pieces and serve.
• Enjoy!

SWEET & SOUR CHICKEN BALLS

Steps:

• First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
• Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
• Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
• Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.

TOSHA (SWEET FLOUR BALLS)

Steps:

• Sieve the flour and salt and the baking powder.
• Dilute the food color in the milk and add to the flour.
• Mix in the ghee, vanilla essence and add water to make it into medium soft dough.
• Rub oil on your palms and make medium sized balls of the dough.
• Heat oil in a kadhai and deep fry the toshas on low medium so that they get cooked from the inside.
• Fry all the toshas, a few at a time, till they are golden in color.
• In another pan melt the sugar with 3 tablespoon water, when the sugar has melted add the toshas while the syrup is hot and stir gently.
• Put out the flame so that the sugar coats the toashas.
• Allow to cool.
• These can be had over a period of 5 days.