Nuts Millets Laddoo

Source:

Mrs. Lakshmi Nathan


Ingredients:

Millets (Varagu/Saamai/Thinai/Kuthiraivaali) - 1 cup

Mixed Nuts (Cashew, Badam, Pista, Walnuts, Peanuts) - 1 cup

Powdered Sugar - 1 cup

Ghee - 1 to 2 tbsp


Method: 

1.  Wash millets thoroughly and strain all of the excess water.

2.  Dry fry the wet millet in a iron kadai on medium flame for around 5 to 10 minutes until it dries up completely and puffs and pops up like pori.

3.  Dry roast the desired nuts separately in a pan and allow to cool.

4.  In a mixer, powder the puffed up millets.  Keep separately.

5.  Again in the same mixer, powder the roasted nuts.

6.  Mix this nut powder to the millet powder and also the powdered sugar and warm ghee.  Mix well with your fingertips until well combined.

7.  Run little by little in a mixer jar this mixture until the ghee oozes out and makes the mixture slightly wet and greasy and until all the powder mix is used up.  Transfer to a plate or a large bowl.

8.  Take around a tablespoonful of this mixture in your hand and press slightly to make laddoos.

Here goes the healthy, nutritious, and yummy nuts millet laddoos.  Store these laddoos in an airtight container.  The shelf life for these laddoos would be around 10 days but I have never had these last till then.  They vanish off faster.  An apt treat for your kids snack box.


Notes:

Use can replace sugar with jaggery or palm sugar (karupatti) or powdered panam kalkandu.

Cashew Laddoo

Source:

Mrs. Lakshmi Nathan


Ingredients:

Cashew Powder - 1 cup

Sugar/Jaggery/Palm Sugar (Powdered) - 1/2 to 3/4 cup

Ghee - 1 to 2 tbsp


Method:

1.  Warm ghee slightly.

2.  Mix cashew powder, powdered sugar, and the heated ghee together well until well combined.

3.  Run this powder mixture in a mixie jar once and make laddoos by pressing the powder mixture between your palm and fingers.

These healthy and yummy laddoos can be stored in an airtight container for at least a week.

Notes:

I got cashew powder readily in a nearby store.  You can dry roast cashews and powder in a mixer or blender and use for this recipe.

Panam kalkandu can also used as the sweetener for this laddoo.

Homemade Mango Toffee

Source:

Mrs. Kavitha Saravanan


Ingredients:


Mango Pulp - 1 cup

Sugar - 1 cup

Ghee - 2 tsp

Liquid Glucose - 2 tsp

Milk Powder/Condensed Milk - 2 tsp


Method:


1.  Heat a heavy bottomed vessel.

2.  Add mango pulp, sugar, ghee, and liquid glucose and mix well.

3.  Keep stirring on medium flame until a soft ball consistency is reached and all the ingredients are well combined.

4.   Add 2 tsp of milk powder or condensed milk diluted in water.

5.  Keep stirring continuously on medium flame for about 15 minutes without taking off your hand until the pulp mixture comes off the vessel without sticking on the sides.  Switch off the stove.

6.  Apply ghee on a plate.

7.  Pour the mango toffee mixture in the greased plate and spread evenly.

8.  Allow to set for at least 6 hours.

9.  Cut into square pieces and wrap in a butter paper to serve as individual toffees.  Store in an airtight container.  Average shelf life is 1 week.


My Notes:

Any fruit pulp can be used to make this toffee.

Khoa Peni

Source:

Mrs. Visalakshmi Ravi


Ingredients:

For Khoa:

Milk - 1 liter

Sugar - 100 gm


For the Poori:

Dalda - 100 gm

Maida - 400 gm

Salt - As per taste


For the Sugar Syrup (Jeera):

Sugar - 400 gm

Water - 100 mL


Process:

1.  For khoa, boil milk in medium flame until it is thick and reduced and becomes almost half liter.  Now add sugar and boil more until it becomes semi solid to khoa consistency.  Cool.  Keep aside.

2.  For poori, sieve maida and add melted and cooled dalda and salt and make a dough.  If needed, sprinkle water to make poori dough.  Keep closed for 1 hour.

3.  For the jeera, boil sugar and water to one string consistency.  Keep aside and allow to cool.

Make big sized chappathis/rotis and cut out medium sized pooris with a lid from it.  Place about a teaspoon of khoa in the center.  Close the poori to make a semi circle (half moon shape) sealing the edges with water applied on one side of the poori to stick it up.  Deep fry these khoa stuffed pooris in hot oil on medium flame.  Soak them in sugar syrup (jeera) for about 2 minutes and place them on a separate plate.  Allow to cool and serve garnished to finely chopped nuts.  Your khoa peni is ready.