# Garyache Gole (Semolina laddu) **Chef:** Karishma **Cookbook:** Dalit Kitchens of Marathwada **Potluck Date:** March 29, 2025 --- ## Recipe Garyache gole Gara means semolina. Urban people call it rava. All-purpose flour was called maida by urban people and soji by villagers. Wheat was soaked, drained and dried. Then it was ground. Separate sieves, coarse and fine, were used to collect semolina and maida respectively. Ingredients Semolina Oil Sugar Cardamom powder Method Roast semolina lightly, adding oil. Make sugar syrup using the method described in bundi gole above. Add roasted semolina to this syrup, mix well, and make balls. These balls become quite tough and hard. Another method is used for making softer balls. Roast semolina, using a little oil. Add sugar and cardamom powder to roasted semolina. Stir this mixture in the hot pan. Add a little milk and roll them into balls. Karanjya (fried sweet dumplings) Some people call it kanavale. Kan means ears. Perhaps that is why this name is used to describe this ear-shaped dish. Two types of karanjya were made—of semolina and of sesame seeds. Garyachya karanjya These are the karanjya made of semolina. Ingredients Semolina Oil Grated dry coconut Cardamom Sugar Salt to taste All-purpose flour or wheat flour Method Lightly roast semolina. Add a little oil while roasting. Add grated coconut, cardamom and sugar and mix them well in this roasted rava. Sweet saran (stuffing) is ready. Add salt to taste to the all-purpose flour or wheat flour and knead it well. This dough should be neither too tight nor too soft. Make small balls and flatten them. Place some sweet saran in each flat roti, fold it and seal it. Expert men and women would make a design while closing the roti. It is called murad ghalane, meaning to twist and seal. (The popular phrase ‘manaala murad ghalane’ suggests how one has to suppress one’s feelings and seal all desires at times.) Once all the sealed karanjya are ready, deep fry them in hot oil. Tilachya karanjya These karanjya are made with sesame seeds. Ingredients Sesame seeds Jaggery All-purpose flour or wheat flour Oil Salt Method Take roasted sesame seeds and jaggery in equal proportions. Pound them well in a stone grinder, adding salt to taste. Sweet saran is ready. These are to be prepared the same way as Garyachya karanjya, as explained in the previous page. Follow its steps 3 and 4 for the cover. Replace its semolina with sesame seeds for the stuffing. Sev or shev Sev or shev are a popular savoury snack, and part of the Diwali faral. Ingredients Gram dal flour (besan) Red chilli powder Salt Turmeric powder Oil Method Add red chilli powder, salt and turmeric powder to the gram dal flour. Mix it well, and make a firm dough. Heat oil in a kadhai or large shallow pan. Make noodles using the shevga machine and deep fry. Anarse This was a delicacy that needed a lot of time, money and effort. But women from the Mang and Mahar community would figure out the recipe from upper-caste women and try and make it in their own experimental way. Ingredients Rice Jaggery or sugar Poppy seeds Oil Method Soak rice for two to three days, changing the water every 24 hours. Drain, add jaggery or sugar, knead this to make a firm dough. Make small balls, flatten them by patting. Press poppy seeds on both sides and shallow fry. Salty snacks of jowar and besan Kodbali, chakulya, dhapati and katikondbali are all snacks made using the same basic raw materials described below. Ingredients 2 parts jowar flour 1½ parts besan (gram dal flour) ½ part wheat flour Turmeric powder Salt Green chilli chutney Garlic, minced Coriander Oil Cumin seeds, coarsely crushed Method Add water to the above mixture and make a dough. Chakulya Take small portions of this dough. Tap and flatten on palms and place on the hot tava. Make a hole in the centre of each chakuli and add oil. Shallow fry from both sides and serve. Dhapati Spread a thin wet cloth on the rolling board. Pat and flatten the dough on this. Make a small hole in the centre and 4–5 holes around it. Place on the hot tava. Shallow fry from both sides and serve. Kodbali or kondbali Take a piece of dough and roll into a thick, large noodle about 5 inches long. Join its ends and make a circle the size of a bracelet. Repeat with the rest of the dough. Shallow fry from both sides and serve. Katikondbali Heat a pan of oil. Put the dough in a shevga machine fitted with a disc that has star-shaped apertures. Press the dough through into the hot oil in a spiral shape. The resultant fried snack resembles chakli or murukku and is covered in little spikes that look like thorns. Hence the name katikondbali, kati meaning thorns. As the katikondbali are deep fried, they keep for many days. The elite class refers to them as ‘chakalya’. Ukad kondbali (steamed kondbali) Ukad kondbali was not made as a special delicacy. It was made during times of scarcity of flours, grains and vegetables. All available flours and condiments were mixed. Mostly jowar flour, gram dal flour and wheat flour were used. Ingredients Jowar flour Gram dal flour Wheat flour Any other flour available Mustard and cumin seeds Chillies Salt to taste Method Mix the flours and knead into a firm dough. Heat oil in a pan and add mustard and cumin seeds, and chillies for tempering. Pour in plenty of hot water. Add salt to taste. While waiting for it to come to a boil start making the dough shapes. Take pieces of dough and roll between the palms to form thick noodles about 5-inches long. Join their ends to form bracelet-like rings. Drop them in the boiling water. They tend to stick to each other when getting boiled. When cooked, take the rings out of the pan and sprinkle a little cold water on them and cover. They can be separated now. Serve with the liquid in which they were boiled. The kondbali are mashed into the liquid and eaten. Kadakni The Navaratra festival (nine nights) celebrates new creations and new crops, and goddesses are worshipped. As a part of the ritual, wheat seeds are sowed in a pack of soil and allowed to grow for the next nine days. This is called ‘ghat basavne’—to set a ghat. Every day a new garland is made and hung above this ghat. Kadakni is woven into these garlands on one or more days during this festival and hung along with other decorations. Kadakni is an extra-hard delicacy made using wheat flour or white all-purpose flour (maida). It is made available for everyone to eat only on the tenth day, that is, Dasara. It rarely tastes as good any other time of the year as it does during this festival. Shira Homemade semolina was used for making shira. Ingredients Oil Sugar Semolina If available Cardamom Milk Method Add oil to a pan. Add water and sugar. If available, add cardamom and milk. When this mixture starts boiling, sprinkle semolina and keep stirring to avoid forming of lumps. Allow it to cook on a low flame till the mixture is thick and semolina grains are soft and moist. Kheer and lapshi Wheat was soaked, dried and pounded for kheer and lapchi. This is the recipe for kheer. Ingredients Oil Jaggery Pounded wheat If available Coconut pieces Cardamom Method Heat oil. Add water and jaggery. If available, add coconut pieces and cardamom. Add the pounded wheat. It takes a long time to cook. The wheat tends to stick to the pot immediately, so it has to be stirred continuously. Lapshi is also made in a similar way. But lapshi is watery and thinner than kheer. Lapshi is made on a large scale for offering as prasad during big festivals and puja. Tandlachi kheer Here rice is used instead of wheat but made just like wheat kheer. For this, sugar, milk and cardamom are used instead of jaggery and water. Shikaran It was a quick-fix sweet dish to be made when in a hurry or when unexpected guests arrived. The final output looks like phlegm. Naak shinkarne means blowing nose. Perhaps that’s why the name shikaran. When you have plenty of bananas or when they are too ripe, make shikaran. Ingredients Overripe bananas Sugar Milk Method Peel and mash bananas. Add sugar and milk and mix everything well. It tastes good with chapat --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*