Kugan's Kitchen Part 5

rava laddu recipe pOttaa pori uruNdai recipe pOdaNume ! :)

Thanks for the link K... enakku indha sittu urundai seiyuradhu oththu varadhu...Neengale oru pkt parcel anupidunga..:lol2:

Rava ladoo looks great... K, there is another method to make rava laddo where U make sugar syrup and then add rava to it... In that method we can use less ghee...andha method therinjalum sollunga pls... I made it once but the proportion was not right and I had to add milk to ease making the balls...Anyway, since it's for diwali, I'll follow ur method... ghee oothum podhu oru kannai koodikiren...;)

Healthier sweetsna...maybe milk sweets will qualify...rasgulla, rasmalai, milk peda etc... no ghee used... Aprom we can make carrot halwa, doodhi halwa using minimal ghee and finish it off within 2-3 days...aprom maybe saththumavu urundai... http://kailaskitchen.blogspot.com/20...ain-balls.html

But ella sweetsum high calorie thaan... :P

Dev, here is your maa laddu.

MAA LADDU

Ingredients:
1 cup roast gram dal (pottukadalai)
1 cup sugar
50 grms cashew nuts chopped roughly
1 tsp powdered cardamom
2 cups of ghee.
A pinch of salt.

Method:
Powder the dal and the sugar separately.
Pass it through a sieve once.
Roast the cashew nuts in little ghee until golden

Now in a bowl, mix the dal powder, sugar, cashew nuts,
cardamom powder and salt.

Heat the ghee in a pot. Now slowly add the ghee little by little,
till you get the right consistency to make them into balls.

Do not pour all the ghee at once. You might have remainder ghee.
Have some extra dal flour to dust the maa laddu, before storing.

[html:422265ac28]
http://img708.imageshack.us/img708/9...adalaladdu.jpg
[/html:422265ac28]

Uncle I have already posted pori urundai recipe before.
Let me search and give you the link.
Thanks, Kugan98

Dev, I know what you are trying to say about rava laddu.
In India, they just roast the sooji, no grinding.
They make the sugar syrup and shape them into balls.

Mostly they sell that type in sweet shops.
I do not like them. I learnt this method after coming to Malaysia. Dev, once a year, I think we can afford to close one eye for few days :lol:

Thanks and take care, Kugan98

K, maaladdu super smoothaa irukku... Will be trying it this weekend... Oru chinna doubt... do we need to roast the pottukadalai before powdering it?...

BTW, it's too late for U K... enna recipe requests ellam naalaiku paarthukalaam...poi thoongunga... :)

Ok K... appo kannai mooditu unga recipeaa follow panniduren...:) aanal deepavali mudinju weighing scale melai yeri nikkum podhu theriyum...:lol:

Dev, pottukadalai is roasted dal.
If you think the dal looks a bit raw, then dry roast it a bit.
Do not burn them, it will have a ugly colour.

My aunt will roast the besan flour with little ghee, until a nice aroma comes. No raw smell, then she will do the maa laddu with the flour.

Neenga sonnathum odaney poi tunggitten :lol:
Thanks, Kugan98

Karthika, thank you very much for your nice feed back.
Your post made me very happy. How is your preparation for Deepavalli? Do you make traditional palagarams?

We have to learn how to make otherwise, slowly it will be forgotten. In Malaysia most of them are only interested in cookies. I will be making about 3 types of cookies.
Have to look for eggless cookies :roll:

Thanks and take care, Kugan98