MONOHARA

Ingredients

• 1 chhatak (approximately 58 g / 2 oz) ghee (for dough) (Used to mix into the dough base. 1 chhatak ≈ 58 g.)
• 1 powa (approximately 233 g / 8 oz) plain wheat flour (1 powa ≈ 233 g. Use standard all-purpose flour.)
• 3 chhataks (approximately 175 g / 6 oz) powdered rice (rice flour) (3 chhataks ≈ 175 g. Use fine rice flour.)
• 1 chhatak (approximately 58 g / 2 oz) middlings (wheat middlings / fine semolina) (Middlings are a coarse wheat by-product, similar to fine semolina or wheat bran. Use fine semolina as a substitute.)
• 0.5 powa (approximately 117 g / 4 oz) kalai pulse (black gram / urad dal), soaked and ground to a paste (½ powa ≈ 117 g. Soak urad dal in water for several hours, drain, then grind to a smooth paste.)
• 0.5 powa (approximately 117 g / 4 oz) sesame seeds, husked (½ powa ≈ 117 g. The husking process is described in Step 1. See instructions.)
• 0 to taste salt (Add an adequate quantity to season the dough.)
• 0 to taste aniseeds (Add an adequate quantity for flavour.)
• 0 to taste cardamom seeds (Use seeds removed from cardamom pods. Add an adequate quantity.)
• 0 to taste ginger juice (Extract juice by grating fresh ginger and squeezing through a cloth or fine sieve.)
• 0 to taste powdered black pepper (Add an adequate quantity for warmth.)
• 0 as needed water (for dough) (Add just enough to bring the dough to a soft, not-too-stiff paste consistency.)
• 0 as needed ghee (for frying) (Use enough ghee to deep-fry the dough squares in a suitable pan.)
• 0 as needed sugar (for syrup) (Use enough sugar and water to make a very thick, concentrated syrup for soaking.)
• 0 as needed dry sugar (for coating) (Used to roll and coat the finished pieces after they come out of the syrup.)

Instructions

1. 1Place the sesame seeds (½ powa / approximately 117 g) in a bowl and cover completely with water. Leave them to soak for a few hours until the husks soften and loosen. Drain the water, then spread the sesame seeds out in a single layer on a clean tray or cloth and leave them in the sun to dry completely — this may take 1–2 hours depending on sunlight and temperature. Once fully dried, rub the sesame seeds between your palms firmly and repeatedly. The friction will cause the outer husks to flake and peel away. Continue rubbing until most of the husks are removed. You can blow gently over the seeds to help remove loose husk pieces, or use a fan on a low setting.
2. 2In a large mixing bowl, combine 1 chhatak (approximately 58 g) of ghee with 1 powa (approximately 233 g) of plain wheat flour, 3 chhataks (approximately 175 g) of powdered rice (rice flour), and 1 chhatak (approximately 58 g) of middlings (fine semolina). Use your fingertips or a spoon to rub and mix these ingredients together thoroughly until the ghee is evenly distributed and the mixture resembles coarse breadcrumbs with no lumps of ghee remaining.
3. 3To the flour and ghee mixture, add the kalai pulse paste (½ powa / approximately 117 g of soaked and ground urad dal), the husked sesame seeds (½ powa / approximately 117 g, prepared in Step 1), and adequate quantities of salt, aniseeds, cardamom seeds, ginger juice, and powdered black pepper according to your taste. Gradually add water, a little at a time, mixing as you go, until the mixture comes together into a soft paste that is not too stiff — it should hold its shape but remain pliable and easy to roll out. Do not add too much water at once.
4. 4Once the paste has come together, beat the dough thoroughly. You can do this by pressing, folding, and striking the dough firmly against the bowl repeatedly, or by kneading it with the heel of your hand with significant force. Continue for several minutes until the dough is smooth, uniform, and slightly elastic. This beating step is important — it develops the texture and helps the dough hold together when frying.
5. 5Lightly dust a clean work surface. Take portions of the dough and roll or press them out to approximately 1/8 inch (about 3 mm) thickness. Use a knife or a pastry cutter to cut the dough into small squares. Heat an adequate quantity of ghee in a deep, heavy-bottomed pan over a medium flame. Once the ghee is hot (a small piece of dough dropped in should sizzle immediately), carefully add the squares in batches — do not overcrowd the pan. Fry, turning occasionally, until the squares are golden and cooked through. Remove with a slotted spoon and set aside briefly.
6. 6Prepare a very concentrated sugar syrup by dissolving a generous quantity of sugar in a small amount of water in a saucepan over medium heat, stirring until the sugar is fully dissolved, then continuing to cook until the syrup is thick and viscous. Place the fried squares into this hot syrup and leave them to soak for approximately half an hour (30 minutes), turning them gently once or twice so they absorb the syrup evenly on all sides.
7. 7Once the squares have soaked in the syrup for half an hour, remove them one by one using a slotted spoon and allow any excess syrup to drip off briefly. Spread a generous layer of dry sugar on a plate or tray. Roll each syrup-coated square in the dry sugar, turning it to coat all sides evenly. The dry sugar will cling to the sticky surface and form a light crystalline coating. Place the finished pieces on a separate clean plate to set. They are ready to serve once the sugar coating has firmed up.