Thamizh Festivals XVII (dIpAvaLi)

(Contd. from previous session)

 ravA (Semolina) lADu

 Preparation time: 30 minutes   Shelf life: 7 to 10 days

Ingredients 

 

Semolina (ravA or SUji)

Sugar

GhI

Cardamom Powder

Cashew nut (optional)

 

 

2 cups

2 cups

½ cup

½ tsp

6 to 8 pcs

 

Method

Roast the semolina on a kaDAi adding 2 tea spoons of ghI to golden brown colour so that you get a nice smell. Ensure that it is not over heated to char.  For this, keep stirring. Grind it in the mixi to a fine powder form. Remove this to a plate. Grind the sugar with the cardamom finely. Remove and place them on a bowl. Mix both the powders well. Cut the cashews into small pieces and then fry in ghI to golden colour. Add this to the ravA sugar mixture. Mix well. Now heat the ghI and add to this mixture. Again mix well. The mixture is wet now because of the ghI. Make lADus of desired size firmly while the mixture is still warm as otherwise you cannot make firm lADus.

 

ravA lADu

Note 

If the grains of semolina are big, then first grind them in a mixi before roasting and powder again finely after roasting. When you powder in mixi you will not get fine powder. Hence you must sieve the fine powder from the coarse powder and continue grinding/sieving till you get everything finely.

 Green gram dAl (Mung)/Payattam mA lADu

 Preparation time: 30 minutes   Shelf life: 7 to 10 days

This is to be made exactly the same way semolina lADu is made. The difference is, here we use green gram dAl flour in place of ravA. The dAl should be roasted to golden brown colour and powdered either in a mixi or if large quantity is taken, in a flour mill to make fine powder.

 

Payattam mA lADu

BESan lADu

 Preparation time: 30 minutes   Shelf life: 7 to 10 days

Ingredients 

 

Bengal gram dAl (BESan) flour

Semolina (ravA)

Sugar

GhI

Cardamom Powder

KESar (yellow) colour powder/liquid

Saffron

Cashewnut (Optional)

 

1 cup

1 cup

2½ cups

½ cup

1 tsp

A pinch/few drops

A few strands

6 to 8 pcs

 

Method

Roast both the Bengal gram dAl flour as well as semolina separately with 2 tablespoons of ghI till a fine smell comes out. Make sugar syrup of 1 string consistency as already described. Mix the roasted flour and semolina into the syrup pouring uniformly without forming lumps. In case the grains of semolina are bigger, then grind them in mixi before using.

Add colour powder or liquid. Stir well for 5 to 10 minutes till it becomes semi solid. Put off the flame and cool the mixture. When the mixture loosens after the syrup is absorbed i.e., when the semolina cum flour mixture does not stick together but becomes dry like sand, add the cardamom powder, the remaining ghI and cashew nut pieces fried in ghI. Mix well and make balls of lADus of desired size pressing firmly between your palms.

 

BESan lADu

PUri lADu

 Preparation time: 30 minutes   Shelf life: 7 to 10 days

Ingredients 

 

Semolina (ravA)

MaidA (All purpose flour)

Sugar

Refined oil

Cardamom Powder

GhI+Refined oil

Cashewnut (Optional)

 

½ cup

½ cup

1 cup

2 tbs

½ tsp

qs

6 to 8 pcs

 

Method

Mix both the rava and maidA (after sieving) well removing lumps and add refined oil and mix well. Add a little water and knead into stiff dough.  Roll into moderately thin chapAttis and cut into small squares or diamonds. Fry in the ghI cum oil mixture very crisp so that they can be powdered in a mixi. Powder separately sugar and the fried strip finely and mix both well with cardamom powder. Add fried cashew nut. Make thick and firm balls between your palms.

If the grains of rava are bigger, then first grind it in a mixi before kneading.

 

PUri lADu

PoTTukkaDalai (Roasted split gram dAl) mA lADu

For this, we use powder of fried split gram dAl (PoTTukkaDalai) in place of ravA and the procedure is exactly the same as for ravA lADu.

             

              PoTTukkaDalai mA lADu

(To be concluded)

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