Rava Ladoo | Rava Laddu | Sooji Laddu
Rava ladoo is one of the easiest and quickest ladoo variety to make for beginners this Diwali and it tastes yum.It is made with just three basic ingredients like rava or sooji, sugar and ghee.
Ingredients
Rava/sooji-1 cup
Sugar- 3/4 cup
Cashews-few broken
Ghee-2-3 tbsps
Cardamom powder-1/2 tsp
Method
👉Heat 1 tsp ghee in kadai add the rava and roast it in a low flame till you get nice aroma and colour changes to light golden brown (keep stirring continuously to prevent charring of rava).This step is very important otherwise the ladoo will have a raw taste.
👉Allow it to cool for a bit then powder it coarsely or finely according to your taste preference.
👉Roast the cashews in ghee set aside.
👉Heat ghee in a tadka pan and keep it ready by the side.
In a mixing bowl add the powdered rava powdered sugar, cardamom powder, cashews mix everything well.
👉Now add hot ghee little by little to the mixture and mix well now make small firm balls/ladoos while its still warm.
👉Store in airtight container.
Yeild-10-12 ladoos
Coconut Burfi | Nariyal Barfi | Thengai Barfi
Coconut burfi is a simple sweet variety made with fresh coconut,sugar and ghee.It is a very easy burfi variety and can be done in a jiffy even by beginners.Check out how to make this traditional coconut burfi or thengai barfi recipe below.
Ingredients
Grated Coconut-1 1/2 cups
Sugar-3/4 cup
Cardamon powder a pinch
Ghee-2-3 tbsps
Method
👉Add the grated coconut , cardamom powder,ghee and keep stirring continuously until you get a lump mixture.
👉Immediately transfer it to a greased plate level it.
👉Immediately transfer it to a greased plate level it.
👉Allow it to cool completely then store in an airtight container.
Preparation Time-30 minutes
Yeild-10 -12 burfi depending on the size.
Yeild-10 -12 burfi depending on the size.
Thengai Paal Murukku | Coconut Milk Murukku
Thengaipaal murukku is similar to our regular thenkuzhal murukku but here instead of adding water to mix the dough we use coconut milk (thengai paal).
Ingredients
Homemade processed rice flour-1 cup
Urud dhal flour-1/2 cup
Coconut milk-1/2 cup
Unsalted Butter-1 tsp
Cumin seeds-1 tsp
Asafoetida-1/4 tsp
Salt to taste
Oil for deep frying
Method
👉Mix rice flour,urud dhal flour,butter,cumin seeds ,salt, asafetida well.Sprinkle coconut milk little by little and make a soft dough.Cover it with clean muslin cloth until use.
👉Keep 3-4 greased flat laddles or plates ready.
👉Grease the murukku maker with oil and fix the required shape disc.
👉Fill the murukku acchu (maker) with small portion of the dough.
👉Press it on to the laddles.
👉Gently slide them into the oil .
👉Cook the murukkus until the colour changes to light golden brown and the oil stops bubbling.
👉Drain the murukku on to a tissue paper to remove excess oil.
👉Store in airtight container.
✍️For urud dhal flour slightly dry roast the dhal powder it in mixie,seive and then use.
Note-
✍️For homemade processed rice flour recipeClick here .✍️For urud dhal flour slightly dry roast the dhal powder it in mixie,seive and then use.
Ragi Murukku | Finger Millet Murukku
Ragi murukku is a delicious crunchy healthy and easy to make murukku variety made using ragi flour (finger millet), homemade processed rice flour and besan flour.
Ingredients
Ragi flour (finger millet)-1 cup
Rice flour-1/2 cup
Besan flour-1/4 cup
Red chilly powder-1 tsp
White til (sesame seeds)-1 tsp
Cumin seeds-1 tsp
asafoetida-1/4 tsp
Salt to taste
Oil for deep frying
Method
👉Mix the ragi flour,rice flour,besan flour,salt,red chilly powder, asafoetida, sesame seeds, cumin seeds and mix well .
👉Add 1 tsp of hot oil to the flour mixture mix well.
👉Simultaneously heat oil in a wide kadai for deep frying.
👉Now grease the murukku maker with oil and put the required shape disc.
👉Take a portion of the dough and fill it in the murukku maker.
👉Keep 3-4 greased flat laddles or plates ready .
👉Press murukku on to it and gently dip it inside the oil.
👉Cook the murukus until the oil stops bubbling by flipping them occasionally.
👉Allow the murukus to cool down completely and then store in airtight container.
Preparation Time-30 mins
Yield- 7-10 murukus depending on size