Coconut Rava Ladoo

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I had bookmarked this recipe from ChefInYou. We used to make rava ladoos without coconut.This was a different recipe with coconut and less ghee.Tried this for the marathon and it came out well

Ingredients
Fine suji - 1 cup
Grated coconut: 3/4 cup
Cardomom: 4
Sugar: 1 cup
Ghee: 4 tsp
Milk: 2 tablespoon
Raisins: 1 tablespoon (optional)
Cashews: 1 tablespoon
The above quantity yields 10 medium sized ladoos


Procedure:
Step 1:
Heat 2 tsp of ghee in a pan and roast the rava in low heat until it starts changing the color. A nice aroma comes out at this point of time.(This will take sometime between 7 - 10 min).Stir it constantly to avoid the rava getting burnt
Keep this aside

Note: If using coarse rava, cool down and powder it
Step2:
Now heat 2 tsp of ghee and fry the raisins, cashews and coconut for 3 - 5 min

Step3:
Add sugar and mix well and cook in a low flame for 2 minutes 

Step4:
Add 2 tablespoon of milk, mix well and switch off the stove. Allow the mixture to cool

Step5:
When it is still warm , shape them to ladoos.(Press tightly)

Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma 

Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,

Seven Days of Indian Sweets: Shylaja, Srivalli 

Seven Days of Regional Specials: Priya Yallapantula

Under 15 mins Quick Breakfast:Aarthi, Vaishali

Sending this to Aipi and Priya's "Bookmarked Recipes event"

Special laddu

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This is one of my Mom's signature recipes. She used to prepare this for every Diwali.This procedure is slightly different from regular boondhi laddus.Here we gently mash the boondhis and add ghee to it before shaping them to laddus.My mother used to make laddus this way and it used to taste heavenly.



Ingredients:

Besan flour: 1 cup

Sugar:1 cup

Water:1 cup

Cardomom: 5

Clove: 1

Raisins: 1 tablespoon

Cashews:1 tablespoon

Diamond sugar candy (kalkandu): 2 tsp

Ghee: 1 tablespoon + 2 tsp

Oil: to fry

The above quantity yields about 8 medium sized ladoos.

Procedure:

Step1

Sift the besan and add 1/2 cup of water and 2 tsp of ghee and mix well

Step2:

Prepare sugar syrup with 1 cup of sugar and 1/2 cup of water. It should be of 1/2 string consistency (Ilam paagu). If it is more than half string, it will be difificult to make the laddu

Step3:

Make boondhis using carrot shredder/boondhi maker and fry them in oil. Take it out before it becomes crisp

Step4:

Mix the boondhis in sugar syrup.

Step5:

Mash the boondhis in sugar syrup with a wooden laddle.

Step6:

Switch on the stove and in very low heat, mash the mixture, add cashew,cardomom,clove, raisins,kalkandu, ghee and stir it for 30 -40 seconds

Step7:

Switch off the flame. While the mixture is still warm, make the laddoo (You can wet your hands with water and then make the shape)

Upma Kozhukattai

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This is a delicious evening snack which can also be served as breakfast.The batter can be prepared and refrigerated the previous night itself.Goes well with coconut chutney.

Ingredients
Raw Rice: 1 cup
Boiled Rice: 1 cup
Coconut: 1 cup
Red chilli: 4
Pepper: 3 tsp
Salt: to taste


For seasoning
Oil: 3 tablespoon
Mustard seeds: 1 tsp
Urad dhal: 1 tsp
Channa dhal: 1 tsp
Curry leaves: 6


Procedure:
Step1:
Soak rice for 2 hrs


Step2:
Grind it to a coarse mix with little water. Add grated coconut, Red chilly, salt and pepper and grind it well

Step3:
Heat oil in a pan and add mustard seeds. Once it starts spluttering add, urad dhal,hing, channa dhal & curry leaves

Step4:
Add the rice paste and cook well until it becomes thick

Step5:
Once it cools down, shape them into kozhukattai and steam cook for 10 - 15 minutes (can be done with idli plates)

Sending this to Evening Tiffin event by Radhika

and breakfast mela by Srivalli