I have already posted a version of this Ladoo with sugar. Posting a Ladoo which can be made using Jaggery Syrup today.
200 gms Roasted Bengal Gram Dal /Hurakadle/Daalia
100gms Dry coconut /Copra
5 tbsps thick Jaggery Syrup
2 tsps Cardamom powder
2 tbsps Black sesame seeds
3 tbsps warm Ghee/clarified butter
Dry roast the roasted Bengal Gram Dal for a few minutes till it gives its aroma. Alternatively you can also microwave it for a couple of minutes. Allow to cool thoroughly. Dry roast the black sesame seeds till they splutter. Powder the dry coconut and the roasted Bengal Gram Dal. Tip it into a vessel. Add the roasted sesame seeds, jaggery syrup, Cardamom powder and warm Ghee. Mix thoroughly in a kneading motion. Take small portions of this mixture and roll it into balls.
Another of the Ladoos that the GSB community of Karnataka prepares to celebrate Krishna Janmashtami, the birthday of Lord Krishna is the Amaranth Grain Ladoo. I have fond memories of my mother distributing these Ladoos to all the neighbourhood children who eagerly used to look forward to them.
1/2 kg Lhaye/ Rajgira/Amaranth Grain
1/2 kg Chiki jaggery/jaggery used to make peanut brittle
1/4 kg Besan/Split Bengal Gram flour
2tsps Cardamom powder.
A fistful of black Til/ Sesame seeds
2tbsps hot Ghee/clarified butter
Ghee for frying
Add the hot ghee to the besan. Adding a little water at a time prepare a stiff dough. Keep aside for ten minutes. Put into a sev mould. Heat ghee in a pan. Make thick sev (karo) by directly pressing it into the hot ghee. Fry till crisp. Remove and drain. Dry roast the Til till it splutters. Take the jaggery in a thick bottomed pan. Add a glass of water to it. Boil till it thickens. Drop a small droplet of jaggery into a little water. If it comes together as a hard pellet switch of the gas. Add the Lhaye, karo, roasted til and the cardamom powder. Mix thoroughly Apply ghee on your palms and make ladoos immediately.
Sakkare Phovu is Flattened Rice flavoured with Sugar and Cardamom. There is also another recipe of Sweet Flattened Rice in this website but therein the flattened rice is sweetened with Jaggery. This is a quick and easy recipe which is made during rituals as an offering to the deity.
1/4 of a large coconut grated
3 large fistfuls of Flattened rice.
Powder the Cardamom and sugar together. Add it to the grated coconut. Sprinkle with two tablespoons of water and mix thoroughly. Add the flattened rice and mix well.
Sheera is an all time favourite dessert prepared all over India. Known by different names like Sheera, Rava Kesari and Meetha Rava, it is a common offering at temples or on festive days. The trick to get a perfect Sheera is to roast the Rava/Semolina in Ghee well. Dry fruits are optional though they do enhance the taste of the dish.
125 gms Rava/Semolina
10 cashewnuts halved
125 gms sugar
100gms Ghee/ clarified butter
600 ml boiling water
1 tsp Cardamom powder
A large pinch of Saffron
Grind the saffron in a little water to a smooth paste and keep aside. In a tbsp of Ghee roast the cashewnuts and raisins to a golden brown. Keep the water to boil. Heat half of the Ghee mentioned above and roast the Rava in it till it turns a rich golden brown and emits a sweet fragrance. Drop the boiling water into the roasted Rava carefully, stirring all the while. Add the ground saffron. Cover and cook till rava is done. Add the sugar. The mixture turns a little watery. Keep stirring it till it starts absorbing the water. Add the remaining ghee at this time and mix thoroughly. Retain a few of the roasted cashews and kishmish for garnish and tip in the remaining into the sheera along with the Cardamom powder. Switch off the gas. Tip the Sheera into a pre greased plate. Allow to cool thoroughly. Cut into squares or diamond shaped pieces. Alternatively you can use a small bowl to make individual servings and garnish them with the roasted dry fruits.
Panchakkajeya literally translated means mixture of five items. This is an offering made to the Lord by the GSB community of Karnataka in India. Chana Dal/Bengal Gram Dal and Moong Dal/Green Gram Dal is roasted and ground coarsely to make this preparation. Traditionally whole Chana/ Bengal Gram was roasted and deskinned and then powdered coarsely. Some people also mix Amaranth (Rajgira/Lhayi) to it.
2 small Coconuts grated
150gms Chana dal/Bengal Gram Dal
150 gms Moong dal/Green Gram Dal
1 tsp Cardamom powder.
1fistful Til/sesame seeds
Dry roast the chana dal and the moong dal separately to a rich golden brown and powder it to a Rava/semolina like consistency. Dry roast the til too till it splutters. All the roasting must be done on a gentle flame and by stirring constantly.
Place jaggery in a pan. Add one glass of water and boil till all the jaggery is dissolved and tiny bubbles appear at the sides. Add the grated coconut and boil well for a couple of minutes and switch off. Add the chana dal and moong dal powder, roasted til n the elaichi powder. Mix well.
Kaayi Holige is popular as a dessert all over Karnataka. Served at religious events where rituals are performed, during weddings and on auspicious ocassions. Served with a generous drizzle of Ghee, every bite of it is absolutely divine!
125 gms Maida/All Purpose Flour
125 gms Wheat flour
250 gms Jaggery
250 gms Chana dal/Bengal Gram Dal
1/4 of a large coconut
2 tsps Cardamom powder
2tsps of dry ginger powder
4 tbsps of Ghee/clarified butter
A pinch of turmeric
Mix the flour, turmeric powder, and two tsps of Ghee. Crumble it well. Add enough hot water and bind a soft dough as for chapati. Add the remaining ghee over it and cover and keep aside for two hours.
Pressure cook the chana dal with just enough water to cook it. Churn it well. Make a syrup of the jaggery by dissolving it in one glass of water. When the jaggery has dissolved and tiny bubbles appear at the sides add the grated coconut and boil well. Add the cooked chana dal, dry ginger powder and keep stirring till it forms a mass and leaves the sides of the pan. Add the cardamom powder, mix well and keep aside to cool a bit. Knead the maida and wheat flour dough well Make equal number of balls of both the chana dal and of the dough. Roll out the ball into a circle four inches in diameter. Place the Pooran or Choorna (Cooked Chana Dal and coconut mixture) inside and cover from all sides. Roll out again to the same size as before. Heat a skillet/tava. Dry roast on both the sides over a medium flame. Allow to cool thoroughly before storing. Apply a tsp of Ghee before serving.
This measurement yields 40 Kayi Hollige.
Sweet Flattened Rice is traditionally made in most South Indian homes either on festive or auspicious occasions. The Konkani community offers it as Naivedya or offering to the Lord, during Tulsi Pooja and on Krishna Janmashtami. It is a must during the Baby Shower.
1 coconut grated
1tsp Cardamom powder
2 tbsps black sesame/til
Fresh home made Ghee
Poha / Flattened Rice
Drop the jaggery into 2 glasses of water. Make a syrup by boiling it vigorously till all the jaggery melts and tiny bubbles appear on the surface of the melted jaggery. Strain it. Add the grated coconut and boil it for a couple of minutes. The mixture should not be dry nor watery. Dry roast the sesame seeds till they splutter. Drop them into the coconut, jaggery mixture along with the Cardamom powder. Allow it to cool thoroughly. To this cooled mixture add as much poha as required. The consistency should be a little wet as the poha absorbs the moisture and turns dry. Add ghee and serve with banana slices.
A delicacy during the season, this Jackfruit and Semolina Idli is enjoyed with generous drizzle of Ghee /clarified butter or a dollop of fresh home made butter. I like mine with Ghee!
250 gms Semolina/ Rava
12 jackfruit segments
Jaggery syrup as required
A pinch of salt
Half of a small coconut grated
1 tsp Cardamom powder
A few Kishmish
Grind the grated coconut, jaggery and the Jackfruit segments to a smooth paste. Tip it into a bowl. Add the semolina, salt and Cardamom powder and mix well. Allow to stand for fifteen minutes. The batter should be of dropping consistency. If it is too stiff add a little water to loosen it. Grease the Idli moulds with Ghee. Place a few Kishmish and pour the batter over them. Steam in the steamer for ten to twelve minutes. Remove and allow to cool. Unmould. Serve hot with ghee or butter.
A dessert very popular in the South of India, the Jackfruit Gharayi is a fragrant preparation which is a must have on festive days that fall during the season it is available. Specially made by the GSB community on Ashadh Ekadashi which marks the beginning of the festival season, this delicacy is easy to make and simply delicious!
12 pieces of Jackfruit
2 tbsps Ghee/clarified butter
2 large ladlesful jaggery syrup
10 Cardamom pods powdered.
Cut the Jackfruit segments into cubes. Heat a pan. Add ghee and the cubed jackfruit pieces and roast them to a rich golden brown. Grate the coconut. Grind it to a fine paste with a glass of water. Pass it through a sieve. Keep the extract obtained aside. Grind the residue again with another glass of water. Sieve and pour it into the roasted pieces. Allow to boil for a couple of minutes and then add the jaggery syrup, Cardamom powder and the first extract of coconut milk. Boil well for a couple of minutes. Keep aside for half an hour to allow the flavours to infuse before serving.
Gulab jamoons are a very popular Indian dessert which are not only easy to make, but delicious as well. The original Gulab jamoon calls for milk powder and khoya. Today I have posted a simpler and instant version of the Gulab jamoon. It is simply divine!
12 slices of Bread
250 ml condensed milk
A large pinch of saffron
1 heaped tsp Cardamom powder
400 gms sugar
500 ml water
Pistachio halved as per requirement
5 tbsps Ghee/clarified butter
15 tbsps refined oil
Crumble the bread slices. Add the condensed milk and make a soft dough using a gentle hand. Do not knead. Make small balls of the dough. Place a pistachio in the centre of each ball and roll it back into shape gently. Heat the mixture of ghee and oil in a pan. Check the temperature of the oil by dropping a small piece of dough. If it rises up gently, the temperature is just right. Fry six of the balls at a time to a rich golden brown. Finish of with all the balls and keep aside. In a wide mouthed pan tip in the sugar and water. Drop in the strands of Saffron and boil well for about five minutes. Add the Cardamom powder. Stir and tip in all the fried balls into the sugar syrup. A quick boil and it is done. Switch off and keep aside. Serve hot or cold.