Rawa Maaladoo

Rawa Maaladoo

Rawa : ½ cup

Roasted gram/ pottukadalai : ½ cup

Sugar: 1 + ¼ cup

Ghee : ¼ cup

Green cardamom : 4

Cashewnut: 10

Raisins : 10

Dry roast Rawa in a pan till it changes its colour slightly ,in low flame.  

When it comes to room temperature, grind it nicely into fine powder.  Keep it aside.

Grind roasted gram finely.

Grind Sugar very fine.

Mix Rawa powder, roasted gram powder, Sugar powder, cardamom powder. 

Fried Cashews

Heat Ghee and fry chopped cashews and raisins and pour over the mixture.  Using ladle, mix immediately as much as possible.

When the mixer is still warm , start making ladoo.  When it comes to room temperature, it may be difficult to make them into shape.

Enjoy this Ladoo for Diwali or any special occasion.

Note:

* We can make ladoo using only Rawa ( by replacing roasted gram ) as RAWA LADOO or only using Roasted gram ( by replacing Rawa ) as MAA LADOO.

* Don’t stake ladoos one over the other.

* You can keep the ladoo in fridge for a couple of hours .  This will make ladoo tight and will not break easily.

* We can mix rawa powder and sugar powder together along with other ingredients , except ghee and keep this mixture as readymix.   

Just before making ladoos, mix it with hot ghee and shape them into ladoos.

Millet Murukku / Chakli

Foxtail millet Murukku/Chakli

Thinai / Foxtail millet : 2 cups

Roasted gram / Pottukadalai : 2/3 cup

Cumin seeds / Jeeragam : 1 tsp

Salt to taste

Hot Oil : ¼ cup

Oil for deep frying.

Dry roast millet for 5 mts in low flame.

Finely ground into powder along with roasted gram, cumin seeds.

Sieve the powder. 

Add salt and mix thoroughly.

Heat ¼ cup of oil and pour over the flour and mix nicely with a spoon to form a bread crumb consistency . 

Grease the inner wall of the Sev / Murukku press and also the blade with holes, star in shape. … so that the dough will not stick to the press

Heat oil in a pan/ Kadai to deep fry .

Now take the millet flour mixer and add water ( very less , a tbsp at a time ) and make it into a soft pliable dough.

[ Add water to the millet flour just before you are going  to fry, otherwise, the  murukku become dark brown very soon even before it gets cooked properly. ]

Fill 3/4th of the Sev/ Murukku press with the dough. 

By this time, oil might be ready to fry.  Check by dropping a small pinch of dough in the hot oil.  It should raise immediately.

Now keep the flame to low.

Keep murukku press  on top of hot oil and press it to get thin noodles of murukku.

Fry in medium flame on both sides , till it becomes golden brown and the bubbles stops.

Remove from oil carefully .

When it comes to room temperature, store it in air tight container. 

Enjoy your Deepawali with this healthy snacks.

Note :

You can use readymade millet flour .

Can include red chilly powder, Hing powder or Carom seeds while making dough.

Can prepare this Murukku using any millet’s flour.

Coconut Kesari ( Thengai Kesari )

COCONUT  KESARI ( Thengai kesari )

Rawa/ Sooji : 1 cup

Coconut, grated :  1 cup

Sugar : 2 cups ( you can powder it )

Water : 2 + 1/2 cups

Ghee : ½ cup

Cashew nuts : 10 ( chopped )

Raisins : 15

Cardamom powder :  ½ tsp

Food colour of your choice : 1 pinch

In 1 tbsp of ghee fry Rawa on low flame till it changes its colour.

Heat water and add sugar powder … let it dissolve nicely and becomes sticky syrup. 

And then add rawa, grated coconut at one go and stir continuously to prevent lump.

Add cardamom powder, colour and add ghee in stages and keep stirring. Cook till kesari leaves the sides of the pan.

Garnish with ghee fried cashews and raisins.

Millets Milk Kheer ( Siru Dhaniya Paal Payasam )

Millets Milk Kheer

GUIDENCE FROM CHITVISH RECIPES.

Full Cream Milk - 1 litre

Millet  --  1/4  cup

Sugar – 1/2 cup ( powder it )

Ghee :  2 tsp.

Cardamom : ½ tsp

Pour milk , millet and a tsp of ghee in a tall vessel and close with lid .

Keep it inside a pressure cooker and cook.  Its ideal to use 5 ltr or bigger size cooker.

When the first whistle comes, simmer & cook for 5 more minutes .

Allow to cool & open.

Add powdered sugar & cardamom to the milk & mix well.  Cover with lid.

Keep it inside the pressure cooker.

When the whistle comes, simmer & cook for 5 more minutes.

Wait till the pressure drops and open.

No need to garnish with  cashews or any nuts. 

Milk flavored Payasam is ready to serve .

Note :

You can use Rice or any of the following millets to prepare this payasam.

1.  Kodo millet ( Varagu )

2. Foxtail millet ( Thinai )

3. Little millet ( Saamai )

4. Banyard millet ( Kudhiraivali )

Ellu Poornam ( Sesame sweet stuffing )

Sesame Sweet Stuffing for Kozhukkattai.

Black Sesame / Til / Yellu  :  1 cup

Jaggery Powder : 1 cup

Cardamom powder : ½ tsp

Dry fry Sesame in hot Pan till it splutter , in medium flame. 

When it is cool, finely grind into a powder.

Mix jaggery powder and cardamom power with it.

Sesame sweet stuffing is ready .

Use this stuffing for making  Yellu Poorna Kozhukkattai  . 

We can prepare this Yellu Poorna Kozhukkattai on Ganesh Chathurthi day.  

 You can also prepare this mixture as  a Sesame balls ,  by mixing with 2 tsps of melted ghee and shape them into balls.