About this recipe:I don’t have sweet tooth. But there is something about Genasale that I end up having more and more when ever it’s made at home. My granny prepares this for me whenever I visit her. So it makes it more closer to my heart. As if she has got it in her gene, my mom too makes ultimate genasale. So I guess it’s my duty to learn to prepare this : ). Sharing with you all this sweet preparation.
Soak the Rice in water for about couple of hours. Separate the water and grind the rice to thin paste adding adequate amount of water.
Mix ground rice and liquid jiggery on low flame until its gets to the consistency of a paste. Mix in the salt to taste.
Take the leaf and coat it with a very minimal (may be couple of drops) amount of ghee. This is just to make sure we can separate the leaf easily.
Take couple of spoons of the Genasale paste and spread it over the leaf to make a thin coat to cover the leaf well. Spread the filling on it.
Fold the leaf into half. Prepare all the leaves in similar way.
Take steamer (or you can use pressure cooker and don’t use whistle ) and set water to boil in it. Place the prepared leaves in the vessels and place it in steamer. Though you can place the leaves overlapped on each other keep it to minimal so that all the leaves get good steam. Close the lid and let it steam for about 10-15 mins on low flame. Let it stand for 5-10 mins before opening the steamer lid.
Separate the sweet from leaf wrapper.
Top it with a spoon of ghee.