Besan ladoo/chickpea flour ladoo – Happy Ugadi

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Happy Ugadi to everyone. Ugadi is celebrated in Karnataka  and Andra Pradesh it the new year for us according to the lunar calendar.Usually during Ugadi abbatu or stuffed sweet lentil mixture pancakes are made and that’s the main dish or at least that is in my amma’s home.In-laws celebrate the new year according to solar calendar, so there is another New Year festival in few days.

Ok coming back to the recipe instead of making obbatu and sweating I decided to make something simple and easy. last year I made just 8 or 10 obbatu  and by the time I could finish the fire alarm went off, because of the smoke ,sigh.So anyways I wanted to try vegan version of besan ladoo but something went wrong and I had to dump it one of my biggest kitchen disaster after a long time, so maybe that’s next time, so I decided to make the ladoo with ghee hmmm. You can try the other sweets from    here. so let’s start making Besan ladoo.

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Basic Information:
Preparation Time:5 minutes.
Idle Time: 30
Cooking Time: 30 minutes
Serves:  10 to 12

WHAT YOU WILL NEED

Besan flour/chickpea flour – 1 cup

Sugar powdered – 3/4th cup

Cardamom powder – ½ tsp

Badam /Almond chopped – 1 tbsp

Ghee/ clarified butter – ½ cup

HOW TO MAKE

In a pan roast the besan flour for 15 to 20 minutes or until the raw smell of the flour is gone.

Once the besan is roasted add the sugar, cardamom and mix well for 2 to 5 minutes.Then add the almond and mix well.

Now add the ghee and mix well, once mixed well let it cool, and when your able to  handle the  heat, make lemon sized ball, granish it with badam  and its ready to serve.

NOTES

Ghee can be used lesser maybe 1/4th cup or 3/4th according your taste.

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Mothichur ladoo (Vegan)

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I love mothichur ladoo, its soft, moist and of course yum. I wanted to try making at home, but was intimidated to make the ladoo, but then I wanted to make it as prasada for Shridi Sai Baba, so I started browsing for an easy recipe.  I found the recipe in Tarladalal’s website, I felt it was actually an easy recipe and decided to do it. In the beginning it was intimidating but once you make the boondi’s you feel ok it’s not that tough. These sweeties were used during the weekend get together my friends were amazed that we could make it at home and that to like store bought, I was darn happy.

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I have made vegan Mothichur ladoo, you see nowadays I try to make it vegan I am a vegan fanatic you see. Also I dint have orange food colour so I have added turmeric , so if you want not only the authentic taste , but if you even want the authentic colour then you need to add the orange food colour. Mine look colourless but yummy they are. Ok let’s start making.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 45 mins
makes: 25 to 30 (depending on the size)

WHAT YOU WILL NEED

1 and ½ cup besan flour

1 and ½ tbsp rava /semolina

1 and 1/4th cup sugar (I have used vegan brown sugar)

Oil for deep frying

1 tsp orange food colour (I have not added)

1/4th cup Chopped almonds

1 tsp eliche/cardamom powder

¼ th tsp salt

In a pan add sugar and add 1 cup of water and bring it to a boil.Heat till the sugar gets dissolved stirring in between.Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

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Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

In another bowl mix the besan, rava, salt, 1 and ½ cup water and mix well and make a nice batter; the consistence of the batter must be like dosa the batter.

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Now heat the oil, once the oil is hot, hold a perforated spoon over the hot oil and pour a little batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the bond falls into the oil.

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Take out the boondi’s out soon, we don’t want crispy boondi, it should be soft. Once the boondhi is done, keep aside.Warm the sugar syrup, and add the boondi and mix well, the boondi and sugar syrup should be mixed well, let it cool

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Once boondi is cooled well, add the boondi to mixer with two tbsp hot water and pulse it, don’t grind the boondi just pulse.

Once done transfer in wide bowl add the almond and make lemon sizied balls and its ready to serve.

Notes

I have added brown vegan sugar, you can add normal sugar.

Pista, walnuts etc also can be added, instead of just almonds.

I recommend adding orange colour, for the store bought looks or you can skip, next time I will add the colour and post a pica.

You can deep fry in ghee to get the real taste, or frying in oil too is good according to me.

Avalaki payasa

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Avalaki payasa was made for Janmaastami. Avalaki is one ingredient which can be used instead of rice and it gives awesome taste with full of protein. This avalaki payasa is a vegan version, also fat free but there’s is no compromise in taste. I love this payasa because it’s made with coconut milk, I love anything made with coconut milk, and the nutty flavour of coconut makes me happy. Ok let’s start making it, this recipe is very simple it takes maybe 15 minutes that’s it.

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Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 15 mins
Serves : 5 to 6

WHAT YOU WILL NEED

1 cup – Avalaki/beaten rice

1 cup – coconut milk

½ cup – Joni Bella/jaggery (see notes)

½ tsp – eliche/cardamom powder

1 tbsp – dry grapes and sliced almonds

1/4th cup – water

HOW TO MAKE

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First wash the puffed rice. Then in a pan dry roast the almonds, if your adding cashews add the cashew and dry roast and keep then aside with the dry grapes.

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In a pan add the washed puffed rice, jaggery, cardamom, water and let it simmer for 5 minutes until the jaggery is melted completely.

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Once the jaggery is fully diluted, add half of coconut milk and let it simmer for 5 more minutes. The puffed rice will absorb all the liquid.

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Then add the remaining coconut milk and add the roasted nuts mix well let it cook for 2 minutes and it’s ready to serve. You can have it hot or cold too.

NOTES

Joni jaggery is liquid jaggery, if you using normal jaggery, then in the 1/4th cup of water add the jaggery and cardamom let the jaggery melt, then you can strain the liquid directly on the puffed rice and cook for 5 minutes.

Adding jaggery depends on how sweet you want it to be, you can add less then ½ cup or more.

If you want you can add just the dairy milk and also roast the nuts in gee and add it finally.

I have added more coconut milk because i like it more liquidissh, so you can add a bit less.

I wanted to link some info on Joni bella/jaggery but dint find any that could give a proper description.