Taking Ceylon Kithul to New Culinary World

Ingredients for Ceylon Kithul Pudding

Recipe ingredients

• Ingredients for Ceylon Kithul Pudding
• Recipe ingredients
• Coconut milk 250 ml
• Kithul Flour 250gm tsp
• Salt 2 tbsp
• Coconut milk 25ml
• Salt 2 tbsp
• Rice Flour 5 Tbsp
• Sugar 3 oz
• Cardamom 0.5 Tsp
• Pepper 1 in
• Ginger 2 Leaf’s
• Curry Leaves 3 Oz
• Cloves 50 g
• Raisins

Instructions

• 3rd Step
  • Finally add Cloves & Raisins and mix until topping is thick.
• 1st Step
  • Pour Maggi Coconut Milk Powder to a clay pot along with Kithul Flour & salt and mix well.
• 2nd Step
  • On medium heat stir until the mixture is firm/set.
• 3rd Step
  • Once mixture is set brush over oil on to a tray and cut into pieces
• 1st Step
  • Add Coconut Milk, Salt, Rice flour and mix.
• 2nd Step
  • Add Sugar, Cardamom, Pepper, Ginger, and Curry Leaves and mix well.

Kithul Flour- Sweet and Savory Drink

Method: which I followed is straightforward.

-Take a glass of water and add a spoon of Caryota powder and a pinch of salt or sugar or jaggery. Boil the mixture until the content is cooked and turns shiny.

-Adjust the consistency by adding hot milk. Garnish with cardamom powder and roasted cashews.

If you don’t like sweet and prefer to have it savory, one can also make the salted version.

Boil 1 tsp of kithul flour with water, add sufficient salt and cool a bit. Add buttermilk and make a chaas / thin version of buttermilk like consistency. You can add crushed jeera or jeera powder, chopped coriander or hing.

I prefer cumin and salt. Drink as a thirst quencher and enjoy this summer drink with an added benefit for your health.

Kithul Treacle Gingersnaps

This is Ginger snap cookies made with touch of Sri Lankan treacle.

• Flour sifter
• Cookie sheet pan
• Hand mixer/beater
• Silicone Spatula
• Ice cream scoop
• Medium size Mixing Bowl
• Baking paper/parchment paper
• Measuring spoons

Ingredients

• 250 grams All-purpose Flour
• 150 grams Butter Room temperature
• 200 grams Brown Sugar
• ¼ Cup Kithul Treacle
• 1 whole Egg Room temperature
• 1 Tbsp Ginger Powder
• 1 Tsp Baking Soda
• 1 Tsp Cinnamon
• ¼ Tsp Salt

Instructions

1. Preheat the oven to 180°C.
2. Lightly grease cookie sheets with cooking spray, or line with cooking parchment paper.
3. Sift the flour, cinnamon, ginger powder, baking soda and salt together. Set aside.
4. In a medium bowl cream the butter, sugar and treacle until creamy. Beat in the egg.
5. Transfer the creamed mixture onto the flour mixture.
6. Mix the both mixtures until well blended.
7. Using an ice cream scoop drop a spoonful of mixture onto the baking sheet and sprinkle over some granulated sugar and bake for 15- 20 minutes or just until set.
8. Remove from oven and allow to cool a little before removing to a wire rack to cool completely. Store it in an airtight container.

Kithul Piti Tortillas – Perfected… AND Organic, too!

Combine kithul flour and salt in a large bowl or mixer.

• Add oil and water and mix until soft dough forms.
• Knead or mix with a dough hook for about 5 minutes.
• Divide dough into 12 equal pieces, roll into balls, cover with plastic wrap, and let rest for at least 30 minutes.
• Roll each ball into about a 10″ circle. Place on a griddle at medium high heat and cook on each side for about 20-30 seconds on each side. There should be slight bubbling as they cook.
• Or if you wish to use an electric tortilla maker, place ball of dough into press and press down until dough reaches edges or it starts to “squeal” (it’s hard to describe the noise it makes, but when you hear it, you’ll know what I mean). Quickly open press and flip tortilla. Press down again until it reaches the edges or “squeals” again, and cook for about 20-30 seconds.

KITHUL PITI -PASTA DOUGH

Ingredients

• 1 kg “00” Kithul flour
• 30 free range egg yolks (preferably organic)
• 3 whole eggs
• 20 grms salt flakes
• 100 mls olive oil

Directions:

Combine flour and salt into Hobart bowl and set to speed 1. Using a dough hook, start Hobart and mix to combine.

Mix yolks, eggs and olive oil together in a separate container and slowly add to flour and salt mix. Work until dough is formed.

Split dough in half and roll into medium sized balls, cover and place into cold-room to rest for at least 1 hour before rolling out.

Please note: If the dough is to dry too touch, you may need to add an extra 1 or 2 eggs to obtain the right consistency.

Alternatively, you can use a robot coupe and pulse all ingredients until sand like in texture.

KITHUL PITI-HANDMADE NOODLES

• 300 grams bread flour(also known as strong flour or high-gluten flour)
• 1/4 teaspoon salt
• 150 ml water

• Add the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a large regular mixing bowl) and whisk together to incorporate.
• Turn the mixer on low speed, and gradually add the water in two batches, giving the flour time to absorb the water with each addition. If doing this by hand, simply stir with your hands as you gradually add the water.
• The mixture will eventually form a shaggy dough after 5 minutes of kneading. If the mixer fails to bring it all together, turn off the mixer and push the dough together with your hands.
• Once the dough has formed a relatively cohesive ball (it will look lumpy), continue to knead by with the mixer for 10 minutes or by hand for 15 minutes. Avoid the temptation to add additional water, as this will affect the texture of your noodles.
• Cover the dough with an overturned bowl, and allow it to rest for 30 minutes. During this time, it will continue to absorb moisture, and become more pliable and elastic.
• After the dough has rested, knead it a few more times to get any air bubbles out of it. Form into a ball and cut the ball in half.
• On a floured surface, roll one half of the dough into a thin sheet, about 2mm thick––this will take time! Flour the surface of the sheet thoroughly, flip over, and thoroughly flour the other side.
• Once floured, fold the dough so you have 4 layers. Slice the noodles with a sharp knife to your desired thickness. We decided to cut them about ⅛-inch thick. As you’re cutting the noodles, gently separate them out with your hands and toss them in flour so they don’t stick.

• Bring a pot of water to a boil and cook the noodles for 1 to 3 minutes, depending on the thickness. Keep an eye on the noodles as they cook and taste them to determine when they’re cooked (there is a lot of variation depending on how thinly they were rolled and cut, so test in real time to determine when they’re done). Serve in soup or with sauce as desired!

KITHUL PITI -Wonton Wrappers

Ingredients

• 2 c unbleached all-purpose flour
• 1 egg
• ¾ tsp salt
• ½ c water
• cornstarch (for rolling and dusting)

Instructions

1. Place flour into a large bowl.
2. In a separate bowl, whisk together egg, salt, and water.
3. Create a well in the center of the flour and pour in the wet ingredients.
4. Mix everything together with a spoon (or your hands), until the mixture begins to come together.
5. Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.)
6. Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)
7. Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your counter-top with cornstarch (NOT flour), and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5″ wrappers, or 15″x9″ if you are cutting 3″ wrappers.
8. Cut the sheet into your desired shapes. (5 inch squares are perfect for egg rolls. 3 inch squares or circles are great for wontons or dumplings.)
9. Repeat with the remaining dough.
10. Use the wonton wrappers immediately or freeze them below (see below).