1. Prep Fruits: Peel mango, apple and banana skin. Cut them into cubes and put them into a bowl. Cut grapes into halves; remove the seeds if there are any.
2. Chop nuts into pieces.
3. Add spices powders and honey to the fruits and mix.
4. Put seasoning pan on low flame, add ghee to the pan. Once ghee is hot, add raisins. Keep stirring, once raisins is roasted, it swells. Spoon them out to the fruit bowl. Now add chopped nuts to remaining ghee, roast them until golden brown. Pour the whole thing over the fruit. Gently mix them all.
5. Offer to the God and have. Or serve as dessert.

• Other fruits like pineapple chunks, peeled oranges may also be used.
• While serving as desserts, scoop of Ice cream or custard may be added on top. Yummy!!
• I make fruit salad with cut berries [strawberry, raspberry, blueberry and black berry] and Kiwi + grapes. But I don't season it or add nuts to the salad. But I do like a small scoop of vanilla ice-cream or whip cream to go with it.

This is my 100th Post. I made a century. Yeah!
This is a big milestone for me and my blog.
I choose this special traditional sweet Panpathli for my 100th post.
Hope you enjoy it!

My mom used to make Panpathli (or PathoLi) during festivals like Ganesh Chaturthi and Naga Panchami. Also sometimes for breakfast... yep! you read it right, for breakfast. This is a South Canara (Mangalore/Udupi/Kundapura) area and Konkani dish. The recipe is similar to Modak. Traditionally it is made on Turmeric leaves, which gives a distinct aroma and taste.  Since Turmeric leaves are not easily available, it can be made on Banana leaves or parchment paper. One more unique choice is to make Panpathli on Sugandhi (Ginger Lily) leaves which can be found in non-tropical region. The Ginger Lily plant/leaves resembles turmeric plant/leaves with similar aroma and the difference is that Ginger Lily has more of flowery fragrance to it.  The pictures below shows Panpathli made on Banana leaves. The original recipe call for soaking rice and grinding into a thick paste in a stone grinder. Since not everyone has access to a stone grinder, the recipe has evolved into using rice flour. Making Panpathli for festivals is a family event at our home as this recipe calls for multiple stages and steps. Everyone has a role to play. Leaves are harvested from the backyard, cut, cleaned and wiped dry, preparing the dough and filling, then when putting all together, children get to help too ..by applying the dough over the leaves or placing the filling. Hope you too have a good time as a family preparing and eating Panpathli.

• 2 cups - Rice flour
• ½ tsp -  Salt
• 2 cups - Water 
• 1 tsp - Ghee
• 2 cups - Fresh grated coconut
• 1½ cup - Jaggery - pounded to make into small pieces
• 1 tsp -  Cardamom powder (Optional: additionally may add little bit of cinnamon and/or nutmeg powder too)
• 15 to 20: Turmeric or ginger-lily leaves, or Banana leaves 7" squares, or parchment paper  7"x7" or 7" dia (size may depend upon diameter of your steamer (or pressure cooker)

1. Bring two cups of water to boil. I add 1 tsp of ghee and ½ salt to the water to enhance the flavor. Mix.
2. Reduce the flame and mix-in rice flour. Keep stirring with a spatula. 
3. Turn of the flame, cover and let it sit for about 5 to 10 minutes.
4. Boil half a cup of water and keep it ready. 
5. Transfer the dough on a wide plate/bowl so it is easy to knead. 
6. Apply Ghee on your hand and knead to form soft dough. Mind it is hot.
7. If it feels dry (crumbles) add bit of hot water and knead. If it is too watery, add bit more rice flour. May add bit more ghee.
8. Cover with wet towel or paper towel and keep it aside.

1. Wash leaves careful not to rip them. Cut the Turmeric leaves to about 6 to 8 inches in length or else it will be hard to place them in the steam cooker.
2. Cut the stem-edge off if need, especially if it is thick.
3. If using banana leaves, may immerse them in warm water for 10 to 15 mins to make it tender so it is easy to work with and fold over.
4. Dab and wipe leaves dry. keep aside

1. Heat a pan or kadai. Add Jaggery to it. As the Jaggery melts and starts to boil, mix the grated coconut. Stir until it is evenly mixed. NOTE: no need to make jaggery 'Pakka' | one thread consistency.
2. Cook until all the liquid is absorbed 
3. Stir in the cardamom powder.
4. Turn off the flame and keep it aside. 

1. Add water to the steamer (Atte/Idli Pathre) or idli maker. NOTE: May use pressure cooker WITHOUT placing the weight. (just like making idli). Traditional idli maker will have a metal plate to separate the steaming water from the food material. If you are using a pressure cooker, take only the bottom tier of idle stand with the rod in the center to place the Panpathli over it to be steam-cooked. 
2. Take a big lemon-size amount of  rice flour dough and spread it evenly on the leaf.
3. Spoon the filling on the center of the leaves -over the spread dough. 

4. Gently fold the leaf  with the filling going lengthwise in the center. 
5. Gently press the edges to seal the filling.
6. Bring the water to boil in the steamer. 
7. Place the Panpathli on the steamer plate and cook over medium flame for about 15 to 20 minutes... or until done.

8. Serve warm with the leaves on or removed. I usually leave the leaves as it is easy to handle and also re-steam to warm-up the left over for evening snack or next day.  

• 1 cup - Millet (any variety) 
• 1/4 cup - Moong dal /green gram lental [Optional ]
• 1 1/2 cup - Jaggary
• 4 tbsp - Ghee
• few - Cashew nuts
• 1/4 tsp - Cardamom powder

1. In a pan, dry roast the millet until nice aroma comes. 
2. If you wish to use dal, transfer the millet to another dish and in the same pan dry roast the dal until light brown. 
3. Remove and wash the millet multiple times until the water runs clear.
4. Transfer the washed millet to the pan with dal, add 2 1/2 cup  of water and bring it to boil, Cover and cook until tender. If needed, cook dal (to soft consistency) separately and add with cooking millet.
5. While the millet is cooking, in another deep pan, add half cup water and jaggery, let it boil until it is soft ball consistency.
6. Drain the excess water and add cooked millet to the boiling jaggary syrup. 
7. Mix in ghee and let it cook on low flame for about 5 minutes., while making sure the pongal does not burn.
8. Turn off the stove and mix cardamom powder.
9. Roast cashew nuts in Ghee, and garnish the pongal.
10. Serve warm or cold. Enjoy!

• 2 - fully ripe banana (peeled)
• 1 cup - whole wheat flour
• ½ cup - grated coconut (may be grounded too)
• ½ cup - jaggery or brown sugar or liquid  jaggery 
• ½ tsp - cardamom powder
• 3 tsp - milk or water - as & if needed to get the right consistence.
• Oil for deep frying

• 1 tsp - honey 
• 1 tsp - cashew nut powder
• pinch of baking powder or Eno fruit salt
• pinch of nutmeg pdr, cinnamon pdr, cloves pdr or black-pepper pdr ( I use bit of cloves and pepper powder when prepared as snack, slight hint of spice goes well with evening tea/coffee)
• pinch of salt

• 1 cup - Hesaru-bele/Moong-dhal/Split-Green-gram
• ½ cup - Fresh Grated coconut
• ½ cup - Cucumber - finely cut (optional)
• ¼ cup - Carrot grated (optional)
• ¼ cup - Fresh coriander/cilantro leaves - chopped
• 2 - Green chillies (or to taste)
• 2 tsp - Lemon juice
• Salt - to taste
• For Tempering (optional)
• ½ tsp - Mustard seeds
• 2 springs - curry leaves
• Pinch - Asafoetida
• 1 tsp - Oil

1. Preparation: Soak moong dhal in enough water for at least 2 hours.
2. Drain the soaked moong dal and place in a colander for a few minutes. Once the water is fully drained, place the moong dal in a large bowl.
3. Add the chopped cucumber, grated coconut, grated carrots, slit/cut green chillies and half of the coriander leaves and mix well. 
4. Add salt and lemon juice. Note: if cucumber is used mix salt just before serving as cucumber leaves water.
5. Optional tempering: Heat oil in a small pan. Once it turns hot, add the mustard seeds and allow to splutter. Add the asafoetida and curry leaves and saute for a few secs. Turn off the heat. Pour this seasoning over the moong dal and mix well. 
6. Garnish with rest of the coriander leaves and serve.

1. Sieve besan to remove any lumps and fry it with 3 tablespoon ghee on medium-low heat stirring continuously until nice aroma comes. Keep in mind not to burn it.
2. Add Cashew powder to besan and fry for minute or two more. This bring out extra cashew flavor. Note, mixture may turn in to very tiny balls ( not powder form). Turn off the heat and transfer the mixture on to a plate. If left in the pan it may burn.

3. Meanwhile grease a plate/flat-tray with ghee to pour the barfi.
4. Heat sugar and water in a heavy pan (may use same pan you fried besan). Keep stirring on medium-low heat.

5. Have cold water ready in a plate on the side for testing  syrup's consistency. You may test this by dropping a drop of syrup over a cold water,  it should form a ball/lump but should not disperse. You may rub your finger and it should form into a lump and not disperse immediately.
6. Once the above mentioned consistency is reached, stir in fried besan/cashewnut mixture to the syrup.
7. Once it is mixed well and starts to bubble, add rest of the ghee and cardamom powder. The mixture will start leaving the sides of the pan and would be ready to set.

8. Pour the mixture over the greased tray. You have to work quickly. I usually don't disturb by spatula so that I get the glossy finish on the top. I just shake or tap the tray for the mixture to spread evenly. If you would like to garnish it with saffron or nuts, now is the time or else it won't stick to the barfi as it starts to set immediately.

9. Make deep square or diamond shapes markings with a knife when it is half-set and still warm.
10. When it is completely cooled you may separate the barfi.
11. Store it in air-tight containers. Is good for over two weeks. No need to refrigerate.

~ HAPPY KRISHNA JANMASHTAMI ~