ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Due to my passion towards sweets, I will keep preparing some or the other sweet / desserts at home. Believe me, when I visit anybody's food blog / website, first thing I will check for is sweet varieties. I don't know why, but for me, this has become one of the main criteria to make an impression!! No doubt, I will admire other dishes also, but sweets will always occupy the first rank :)
Coming to the recipe, Saate is a special sweet variety which you can find in North Kanara. It looks bit similar to Badusha, but the taste will be different. Badusha will have a smooth texture whereas Saate will be kind of crispy. You will find this sweet dish in almost all the sweet stalls in North Kanara, but nowhere else I have seen this sweet variety in Karnataka.I checked for Saate recipe in the net, but didn't get any postings still!! So, I am very glad to post this recipe.. may be I am the first person to post this ;) I learned this recipe from one of my cousins, who has expert hands for preparing these goodies..
Preparation time: 2 hours
Yield: 13 - 14 pieces
2 large cups of all purp. flour / maida
Ghee / dalda - 1/4 cup
Sugar - 2 cups
Pinch of salt
Oil for deep frying
Mix all purp flour, salt and ghee / dalda nicely. To this, Add water little by little and prepare a non - sticky dough like chapathi dough.
Close it with a lid and allow it rest for 10 minutes.
Divide the dough into 2 equal parts (this is just for convenience; you can use the whole quantity at once).
Roll the dough like a big chapathi.
Fold it twice and you will get a triangle shape. Roll it again like chapathi and fold it.
Repeat this step at-least 15 - 16 times to get lot of layers.
Finally, roll it into 1 inch thick chapathi and cut into circle or any other shapes.
Combine the remaining dough, roll it 15 - 16 times and cut them.
Prick the circles with a fork to avoid puffing up. Also, it helps to cook the inner layers of saate nicely.
Add very little water to the sugar just to liquidize it and bring to boil. Prepare a thick sugar syrup. Consistency should be such that, if it becomes cool, it should crystallize.
Heat oil in a heavy bottom pan. Deep fry the Saate on low or medium flame for around 20 minutes or until it becomes crispy.
Transfer the deep fried Saate onto a tissue paper to absorb the excess oil.
Once Saate becomes cool, arrange them on a nylon cloth.
Heat the sugar syrup and liquidize it. Pour around 3 spoons of sugar syrup on the top of each Saate and spread it little-bit.
Once the sugar syrup is settled and crystallized, its the time to take out the Saate from the cloth.
Enjoy the Saate with your family and store the remaining in an airtight container. It will last upto a week if preserved properly.
Sending it to the Event Love Lock With Sweets @ Sweet Karam Kapi.