SEMOLINA MA -LADOO


This semolina or rawa ladoo is made in another method different from the basic ladoo

recipe.

I have posted recipes of rawa ladoo  before.

Do check to know the variations.

In this recipe I have ground the roasted semolina,and mixed with roasted gramdal .

The authentic humble maavu ladoo known as maa-ladoo is made only with ground

roasted gram dal.

As I have created a fusion with 2 recipes I have titled it as Semolina maa-ladoo.

The taste was awesome.Easy to make,melt in mouth recipe .

INGREDIENTS

1 cup rawa/ semolina

1/2-3/4 cup roasted gram dal powdered (pottukadalai)

3/4 cup powdered sugar

a pinch of salt

1/2 tsp elaichi/cardamon powder

a pinch of edible camphor ( optional)

2-3 tblsp watermelon seeds (you can use cashew nuts too)

1/2 cup ghee

METHOD

Roast the rawa in a little ghee lightly,and powder .

Mix in the roasted gram dal powder and the rest of the ingredients.

Heat the ghee and add to the mixture and make ladoos whilst hot.

If you find the mix crumbling add a little hot milk and bind.

If you are adding milk ,it is best to store in the refridgerator for longer storage.

BADAM RASMALAI


This is another sweet which can be made within minutes.

Those who love badam or almond milk,will definitely love this.

I made this with candy sugar.You can use sugar if you like,but please do with sulphur

free sugar.

So, let’s move onto the recipe ..

INGREDIENTS

1 cup milk powder

1 egg

2 tblsp oil

1/8 tsp baking powder

1 tsp flour/ almond flour

10-12 almonds blanched and ground to a paste.

Few saffron strands ( optional)

2 cups of milk.

1/2 tsp cardamon powder

A pinch of dry ginger powder

Sugar to taste.

METHOD

Mix the bold listed together and lightly bind to a dough.Do not knead.

Heat one cup water in a shallow pan.Once the water starts to boil ,lower the flame .

Make tiny balls out of the dough and drop into the boiling water.

The dropped balls will swell,turn over onto the other side to cook for a minute .Remove

the cooked rasmalai and place on a plate carefully .

Now add the milk,sugar, cardamon powder,almond paste,saffron strands and boil .Once

it has reached a boil add the cooked rasmalai carefully into the thickened almond

milk.Sprinkle ginger powder if using.

Allow to cool and leave in the refrigerator for a few hours and serve with a few nuts if

you like.

This can be served warm too.

CASHEW KATLI


This sweet is made with finely powdered cashewnuts and an addictive sweet.

Iv posted another version of this sweet with date and nut stuffing .

Before i knew how to make this sweet ,i thought it was difficult to get the correct

consistency.Believe me it’s just minutes away to make it,and do try your hand at it.

Cashew katli can be stored in the refridgerator for  a month.

Now for this version of cashew katli

Ingredients

2 cups finely powdered cashewnuts

1 cup powdered sugar

1/2 cup water/milk

1 tsp.cardamon powder

1 tsp.ghee

2-3 tblsp.milk powder (optional)

Method

There are two methods which i have tried, and like to share with you.

Method 1: Heat all the ingredients,except the ghee together on medium flame,till it

comes to a soft dough stage.Lastly add ghee and roll between two sheets of oil paper

after  its cool.Cut into desired shapes.

Method 2: Heat the water and sugar till sugar dissolves.(one string consistency).

Add the rest of the ingredients,and cook  till soft ball stage.Cool,roll out,cut into

desired shapes.

Note : When you powder cashewnuts,run the mixer at high speed and powder at one

stretch,to avoid the release of oils.Sieve for fine powder.

You could dry roast the cashewnuts lightly,and powder  too.

For a richer look you could use silver vark on top of the mixture before cutting.(This does

not contibute to the taste)

 

 

 

 

 

 

 

 

 

 

 

SEMOLINA ‘N’ALMOND LADDU


This laddu is usually made with coconut ,milk powder,condensed milk  with sugar and

cashewnuts. As usual i made a twist ,with powdered  almonds and jaggery (the light yellow

one or vellam ).Try this recipe and send in your comments.

Ingredients

2 cups rawa/semolina

1/2 cup  sugar lightly powdered (organic/sulphur free)

1/2 cup almonds powdered

1/4 cup milk powder (optional)

1/2 cup vellam /jaggery powdered

3-4 cardamons powdered

1/4 tsp nutmeg powder (optional)

1 -1.5 cups ghee

few raisins lightly fried in ghee

1/4 cup cashewnuts lightly fried in ghee

a little milk  to bind and apply  on hands to make hassle free ladoos

Method

Heat ghee in a heavy bottomed pan,add the rawa and roast till you get a nice aroma.(not

brown).

Next add the vellam,sugar ,and the rest of the ingredients and heat for just 1-2 minutes

Remove from fire and transfer to a bowl to avoid browning at the bottom.

Mix thoroughly.

Apply milk on your palms and shape into laddoos

Note: If the mixture turns dry,and not able to shape add a little milk .