Hiitu / Khotte ( Idli in jackfruit leaves ) & Vermicelli Halwa

Hittu is very special for Konkani community and made only during festive occasions like ?? Sutha punnav /Avani Avittam ( when the sacred thread / pooNool / JaNNuVe exchanged ).

1 1/2 cup urad dal
2 cups raw rice
2 cups boiled rice
Salt to taste
1- inch piece ginger , finely sliced
1 teaspoon cumin ( jeera ) seeds
Jack fruit leaves

Wash and soak urad dal , raw rice and boiled rice separately for 5 -6 hours. Grind the urad dal to a fine paste and remove in a big vessel. Grind the boiled rice first , when it is half ground add the raw rice and grind until the batter is of fine sooji consistency. Remove and mix with urad dal batter and salt. Mix well , cover and keep aside for 8 hours or overnight.When the final ?? Hittu / Khotte?? preparation add finely sliced ginger and jeera. Mix well.

Take four jackfruit leaves, keep them edge to edge and attach with fine sticks in the shape of a cup or cone. Follow the same process for the remaining leaves. Fill the cups or cones or khotte with idli batter ( 3/4 of the level ) and arrange in a bowl , keep straight and steam in a pressure cooker ( or pedavan ) for 15 to 20 minutes or till done. The leaves give a nice flavour to the idli. Serve hittu with chuntey / gassi / humman / sambar....

250 g vermicelli
3 teaspoon ghee ( 1 teaspoon for frying vermicelli )
250 g sugar
150 g mawa
1/2 cup of cashew nuts and raisins
6 -8 cardamom , powdered

Break vermicelli into small pieces and fry in ghee till brown. Add a little hot water and boil till done. In a pan , heat 2 teaspoon ghee. Add, cooked vermicelli, sugar and mawa. When the sugar dissolves add raisins , cashew nuts and cardamom powder. When the halwa starts leaving the sides of the vessel , pour into a greased plate and cut into required shape when cool.