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.