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Salt to taste table-spoon sugar,
Add to the vegetable filling and mix. For the Chatni Filling
scrapped coconut, One small bunch corriander leaves, Juice of one line, A pinch of sugar, Salt, 1 green chilli.
Make a fine paste. For the Icing
Curds made from 4 litre milk,
(Tie up the curds in a piece of cloth and allow the water to drain out. The curds will become thick like chakka or butter.)
salt to taste For colouring and flavour
Vanilla essence if desired Green & red colour. A few silver balls. One baking dish of 7" diameter.
Turn out 2 equal sized cakes, either in an oven or by steaming. Allow them to cool.
Place one cake on a cake dish. Apply 1 the chatni over it. Spread the veg. filling over it. Apply the remaining half on the other cake and place it on the prepared cake, with chatni side inward. i.e. the top of the cake should be plain. For Icing
Take the chakka, add salt. Keeps 2 table spoon aside for decoration. Apply the chakka over the cake evenly on all sides. For decoration
Add red colour to one tea-spoon chakka to make it pink and green to the other 1 tea spoon chakka. Pipe out pink flowers and green leaves for decorations. Place silver halls on flowers.
--MRS RANJAS KAJI
35
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
