Every year, Tulsi pooja comes on Kartik shuddha Dwadashi. We decorate Tulsi vrindavan with mantapam and sugarcanes all around it. The mantapam and all the decorations are taken off after three days. After the pooja, sugarcane pieces were distributed along with puffed rice to all the people who came home to attend the pooja.
Previous years, many farmers from nearby places used to supply sugarcanes for Tulsi Pooja. However this season, sugarcanes were not fully grown and hence they were not sweet enough to eat. So we send them to the market to make juice. I used to prepare many dishes out of it, like the sugarcane juice – chaklis, appes and alayle peeta rotti/kabbarosa bhakri etc. Among all these, sugarcane chaklis were favorites at the house. So since then, whenever we got sugarcane juice, these chaklis became a staple at home.
Chaklis become slightly harder when you use sugarcane juice. So I make them thinner. These thinner variety of chaklis are called “Tengurlas” in konkani.
1 cup rice flour
1/2 cup sugarcane juice
2 tbl spns butter
1 tea spn sesame seeds
1 tea spn Salt
Oil for deep frying
Melt the butter. Mix butter, sesame seeds and salt with the rice flour and add sugarcane juice to it slowly to have a smooth dough removing all the lumps in it. Kneed it properly on a flat surface.
Fill the dough in the chakli press and make the chaklis on a paper or a plastic sheet.
Heat oil and deep fry chaklis. Remove them when they turn slightly brown. Store them in airtight container when they cool. They last for many days.