This is a cake made without flour,and has a rich taste ,like Love cake (SriLankan).As
cashewnut powder is used in the making it has an unique taste.So i’m getting to the recipe
250 gm butter
250 gm jaggery (grated)
250 gm cashewnuts.(powder half ,and keep the other half chopped)
3/4 cup dessicated coconut
125 gm sugar
1.5 tsp.baking powder
1/4 tsp.rose essence or rose water 1 tsp.
2 tsp.mixed spice powder
250 gm roasted semolina(rawa/sooji)
3/4 cup thick coconut milk
1/4 tsp.powdered nutmeg
a pinch of salt
Add melted butter ,or soft room temperature butter to the rawa .Mix well and add
cashewnut powder,dessicated coconut and grated jaggery.Mix well and set aside.
Separate the egg yolks and the whites in different bowls.Beat egg yolks with the
sugar,rest of the spices and the baking powder.Add to the the semolina mixture.
Beat egg whites stiff,and fold in with rest of the ingredients.Pour into a lined and
greased tray.It’s better if you line the bottom first with newspaper and use the butter
paper.(to prevent the bottom from getting burnt).Bake at 160 degrees for 40-45 minutes.
Today i would like to share with you a high protein ladoo with whole green gram and urad
dal or ulundu(white lentil).These two pulses are the best source of proteins and
minerals.Good for boosting energing levels,rich in fibres ,helps to reduce cholesterol
levels ,improves cardiovascular health. Urad dal is also good for women as it has iron, folic
acid, calcium, magnesium, potassium which makes it a healthy pulse.
For the recipe now.
1 cup urad dal (ulundu or white lentil)
1 cup whole green gram
1/4 cup ghee
1.5 cups jaggery /vellam (you can make with sugar too,and the sweetness can be adjusted to your taste.)
a pinch of salt.
1/2 tsp.cardamon powder
1/4 cup whole peanuts (raw or roasted)
Heat 2 tblsp.ghee and roast the green gram ,and urad dal till you get a nice brown color.
Roast the peanuts if you are using the raw ones in a little ghee and set aside.
Now powder the green gram and the urad dal fine.Add the jaggery and pulse for a minute.
Next add the peanuts and pulse for another minute.Add cardamon powder and salt.
Make ladoos whist warm.Add ghee enough to form the shape only.No need to add more.
This can be stored for more than a week
This dessert is sugar free,and has the taste of wattalapan or coconut custard.I like to make
it the previous day ,refridgerate and serve.Warm dessert lovers, have the option of having
Let’s get into the recipe rightaway
100 gms.jaggery grated
1.5 cups thick coconut milk(only the first extract)
3-4 slices bread
2-3 tblsp roasted cashewnuts.(in butter/ghee)
2-3 tblsp of butter
1/2 tsp powdered cardamon
1/4 tsp.nutmeg powder
a pinch of salt.
Apply butter on bread slices and layer on a greased mould.Stir in the jaggery with coconut milk.Strain the milk and jaggery .Mix in spices and essence .Pour half the milk on the bread and allow to soak.Beat eggs lightly,mix in the remaining milk ,beat again and pour into the bread mix.Bake in a moderate oven for 30-35 minutes in a moderate oven till done.You can drizzle with a little jaggery syrup, if you like while serving.
Note: You can use milk instead of coconut milk.
Finger millet known as Ragi is is the smallest grain with high nutrients.Good for
diabetes,for building strong bones,repairing tissues lowering cholesterol levels,avoiding
fat build up in the liver,purifying blood and many more vital nutrients for good health.
I have posted a porridge for breakfast in my earlier posts too.Ragi/kurakkan porridge -(rye or finger millet)
Today i would like to share a ladoo recipe for the benefit of diabetic patients .
100 gm millet flour
100 gm almonds (can use peanuts as a sustitute and variation)
100-150 gm jaggery
1/2 tsp.elaichi powder(cardamon powder)
pinch of salt
2-3 tblsp.ghee/olive oil.
Heat the jaggery in a little water till it is melted.(no need of thick syrup).
Roast the flour on a low flame in ghee or oil till you get the roasted aroma(do not brown it)
Powder the almonds in a food processor or blender.
Add the rest of the ingredients and blend for 2 minutes.
Transfer the blended flour to another bowl.Form into laddu.(extra oil or ghee may be
added if needed)
This can be stored for more than a week.