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Showing posts with label occasions. Show all posts
Showing posts with label occasions. Show all posts

November 5, 2012

Nei Urundai - Pasi Paruppu Urundai - Moong Dal Laddu

Nei urundai / Payatham maavu urundai ( Moong dal ladoo in English) is the one & only sweet my aachi (grandma) & mom makes for every diwali.This is one of the easiest & healthy sweets.. We call this as “Nei vilangai “in Tirunelveli . People from tirunelveli may know this name. But the common name is Payatha maavu urundai. Maa ladu is also similar to this. But Fried gram dal / Daliya (Pottukadalai) is used in maaladu whereas moong dal is used here. Otherwise its the same procedure. It can be made in ten minutes. Include this easy, healthy, South Indian laddu in your diwali sweets menu. Try and let me know how it turned out. Do check out my Maa ladoo recipe too !

Yields 10 medium sized laddu.
1 cup - 250ml
  • Yellow Moong dal / Paasi paruppu – 1/2 cup
  • Sugar – 1/2 cup
  • Cardamom - 2 
  • Ghee – 1/4 cup ( Use 2 tsp less as per need) 
  • Fried cashew nuts – few

  • Dry roast moong dal in low flame till you get a nice smell. Powder it nicely. Sieve the flour. U’ll get 1/2 cup + 1 tbsp powder. Fry cashews in little ghee ( say a tsp ) and set aside.
  • Now powder the sugar along with cardamom. You’ll get around 3/4 cup. The ratio of powdered moong & sugar should be 1:1.5. If you like mild sweetness , you can add 1:1 too..
  • Mix  & add the fried cashews. Melt 1/4 cup of ghee and add to the mixture. Make balls tightly when it is warm.. Enjoy!!
  • Store in a box and u can have it for 10 days.

  • U can adjust the sugar quantity as per your taste buds. But 1:1.5 would be enough. If you like very mild sweet, 1:1 will be enough.
  • Always add melted hot/ warm ghee. Initially mix with a ladle and when it is warm use your hands to mix well.
  • Add the mentioned quantity of ghee. If you want to increase u can add 1- 2 tbsp more. Adding more ghee reduces the sweetness. Add ghee little by little until you are able to make the ball. If the mixture is too dry , you cant shape the balls. U'll get cracks too. In that case, add little more hot ghee and proceed.
  • Do not use cardamom powder.
  • After adding ghee, the color of laddu will be changed. This shows the correct form.
For Maa ladu : 

Powdered Roasted gram dal / pottu kadalai - 1 cup
Powdered sugar - 1/2 - 3/4 cup
Ghee - 1/3 cup ( takes less than this quantity)
Cardamom seeds - 3 nos ( powdered)
Fried cashews - few

Dry roasting the dal is optional. I don't roast it. Powder the dal first and then sugar.. Mix them well.  Add hot melted ghee little by little.  Spare some ghee. Once warm, mix with ur hands and make balls. If you are not able to shape it or if you get cracks, add little more ghee.

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August 16, 2011


I came to know about this aval kesari/poha kesari from my school friend Swarna. It was very new to me because I've tasted kesari made with rava / semiya. When she told about this I found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it. Its very simple to do. Try this and let me know ladies !!

  • POHA / THICK AVAL - 1/2 cup
  • Sugar - 1/2 - 3/4 cup (I used 1/2cup)
  • Water - 1.5 cups ( U can replace water with milk too )
  • Ghee - 2 -3 tbsp
  • Cardamom powder - 1/4 tsp
  • Cashews - A few
  • Orange-red food color / Kesari color - a pinch
  • Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
  • Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma. U can add another tbsp of ghee while roasting.
  • Now grind the roasted poha to a coarse powder like rava. This enhances quick cooking.
  • Take the measured water in a bowl by adding food color. Allow it to boil. 
  • Lower the flame and add the ground poha. Mix without lumps.  Cover cook for 10 mins stirring in between.
  • Once the poha gets cooked, add sugar and mix well.
  • Add a tbsp of ghee at this stage. Mix well.
  • Mixture will be a liquid. 
  • Stir constantly for few minutes adding tsp of ghee at regular intervals  ( may be 7 - 8 mins). It will become thick.  
  • At one stage the kesari becomes non sticky and leaves the sides of the pan.
  • Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .
Serve hot !!
aval kesari

  • Here I've mentioned the actual ratio given by my friend. So adjust the sugar & water ratio accordingly . Add more ghee while you make for your guests ;)
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October 30, 2009

5 Diwali Sweets & Snacks Recipes

In  my chilly idly post , I got a comment from a fellow blogger asking for the recipes of sweets & onion murukku I prepared for diwali. So I am posting this for her & for my future reference. For Kaju katli , I referred some blogs, got some ideas and then followed Mrs. Mallika Badrinath’s method .

For Wheat flour ladoo,  I took the recipe from Vah chef’s site. Home made Gulab Jamun, Khus Khus Halwa & Onion murukku recipes from my friend Shalini. I tried everything for the first time and I was satisfied with the outcome. Though I made some small mistakes, I learnt the technique of making perfect sugar syrup for different sweets and i got the confidence of making all these sweets perfect in future. Everything comes by practice, especially sweets isn’t it. 

diwali sweets


I prepared this sweet within 15 mins.. Very easy and ideal to prepare for surprise guests..
Ingredients :
  • Wheat flour – 1 cup
  • Besan flour – 1 tbsp
  • Ghee – 1/2 cup (slightly less )
  • Sugar – 1/2 - 3/4 cup  ( I used 1/2 cup only.. increase based on your taste buds)
  • Cashew nuts – a few
  • Cardamom seeds – 3 nos
Method :
  • Powder sugar along with cardamom in a mixie
  • Melt ghee, add gram flour. Roast until color changes and leaves a nice aroma.
  • Add the wheat flour and roast on a low flame till aroma spreads and it becomes a bit lumpy. Add the roasted cashew pieces and mix well.
  • Remove from flame, cool it.
  • Mix powdered sugar.
  • Make ladoos by taking small portions of this mixture in your hands..
  • Enjoy !!
Note :
If you are not able to shape the balls, add more melted ghee , mix well and then shape it..

 wheat flour ladoo


Please try this  halwa only if you like the smell of khus khus. Some people hate the flavor of poppy seeds. Actually my frnd told me no need to add nutmeg but I added just to enhance the flavor of halwa.

  • Khus Khus / Poppy seeds – 1 cup
  • Sugar – 1.25 cups
  • Ghee – 1/4 cup
  • Milk – Little to grind poppy seeds
  • Powdered Nutmeg & cardamom – Little.
Method :
  • Soak poppy seeds in hot water for 4 hours.
  • Drain the excess water and grind to a smooth paste using little milk.
  • Take the paste in a vessel and pressure cook for 1 whistle.
  • Add sugar to the  cooked paste and heat it in a heavy bottomed kadai stirring constantly.
  • When it sticks to the bottom, add the ghee little by little.
  • When complete moisture is absorbed and halwa gets a shine , add the rest of ghee , cardamom& nutmeg powders and remove from fire.

Ingredients :
  • Cashewnuts – 100 gms ( 1/2 cup)
  • Sugar – 1/4 cup
  • Rose essence - a few drops (optional)
  • Water – just to cover the sugar.
  • Ghee - a tsp ( to grease)
Method :
  • Dry roast the cashews in a hot kadai without changing the color. Switch off the flame and leave the cashews in the kadai for 10 – 15 mins to make it crispy.
  • Dry grind it in the mixie to make a fine powder . Run the mixie continuously till it becomes a nice powder.Transfer it to a wide bowl .
  • Take the sugar in a bowl and add the water just to cover the sugar.
  • Heat till it reaches **one string consistency. Add the essence to it.mix it well.
  • Add the cashew powder and mix well until it forms a thick mass like chapathi dough ( should be slightly sticky and test it by making small balls).Takes 4-5 minutes.
  • Apply ghee on 2 thick sheets ( butter paper ) and transfer the dough to the sheet. It will harden in few minutes. Cover it with another sheet and roll out like a thin chapathi. (If the dough is too hard , add little milk , knead well and the roll it.)
  • Peel off the top sheet and decorate with silver warq.
Enjoy with ur dear ones :)


  • One more method suggested by mallika badrinath is, instead of adding the cashew powder in the sugar syrup, add sugar syrup to the powder. ie , after the single string is reached, remove the syrup from fire and add the cashew powder little by little like how ou knead chapathi dough. It may not need all the syrup. Make a soft, smooth, non-sticky dough, roll and make shape. I've tried this method too. It will come out well..

kaju katli

  • Sugarless khova– 3/4 cup
  • Maida – 1/3 cup
  • Milk powder – 2 tbsp
  • Cooking soda - A big pinch
  • Water - As needed
For syrup
  • Sugar – 1 cup ( 250 gms)
  • Rose essence – a few drops Or cardamom powder - 4 pods (crushed)
  • Kesar color – a pinch (optional)

Method :
  • Mix all the ingredients given above and bring it to a soft , pliable dough. Add the required water.Keep it aside for 15 minutes..Do not knead the dough much..
  • Make small balls without cracks and deep fry them in a low flame till it becomes soft.(plz dont fry till crispy and the ball should be evenly cooked) . Keep it aside.
  • In  a broad vessel make take the sugar and add equal amount of water. Allow it to dissolve completely by constant stirring in a low flame. Make sure the sugar syrup does not start to boil before it dissolves completely.
  • Once it is dissolved , raise the flame and allow it to boil for  5- 7  mins. Add the kesar color when it boils. Add a few drops of lime juice to retain the consistency.
  • Finally add the rose essence and switch off the flame.Add the jamuns when the syrup is hot.
  • Leave it for an hour and serve !!
Ingredients :
  • Par boiled rice / Idly rice –1 cup
  • Roasted Gram flour / pottukadalai maavu – 1/2 cup
  • Besan flour – 1/2 cup
  • Shallots / sambhar onions – 1/2 cup
  • Red chilly – 6 nos
  • Salt & water – As needed.
  • Oil – to deep fry & 1 tbsp
Method :
  • Soak the rice in water for 2 hrs.
  • Drain the water and grind it along with shallots and red chilli, salt  to make a smooth batter. Add little water to grind.
  • The batter should be thick & smooth.
  • Then add the flours to it and mix well. Knead to make a chapathi dough.
  • Put this in the murukku press with star mould in it.
  • Press it in hot oil to make murukkus.
Note :
  • If you feel the batter is watery, put the batter in a cotton cloth and wrap it and keep it for sometime to absorb the excess water and to bring it to dough consistency.
onion murukku

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October 14, 2009

Wish You All A Very Happy & Prosperous Diwali !!

I am going to my in-laws house tomorrow to crack diwali .. I prepared many sweets to take there..Tried for first time  and everything came out well. ...Tongue out I referred some of the blogs and cookbook for kaju katli & wheat flour ladoo. Home made Gulab jamun, khus khus halwa and onion murukku recipes from my friend Shalini..Thanks everyone..Smile .. Here is the picture  ..
diwali sweets

Catch u all with the recipes after diwali..Have a very happy,safe & prosperous diwali PartyWave

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March 17, 2009


Adai with Chutney!!
Crispy adai / Moru moru adai recipe/ lentil dosa. After seeing so many adai dosai in blogs, I found that no two adai recipes are the same. U all have your own style of making it with different proportions of lentils/ dals. So I wanted to post mine with which you get a crispy (moru moru) adai. My husband likes this adai just because its crispy. I always eat adai with sugar as accompaniment. But my mom used to make curry leaves chutney. This is also a great combination. So I have given the recipes of both adai and chutney.

Moru moru adai

Ingredients required: (1 cup = 240ml)
  • Idli rice – 1 cup
  • Toor dal – 1/4 cup + 1 tbsp
  • Chana dal / Kadalai paruppu – 1/4 cup
  • Red chilly – 5 – 7 nos ( Depends on spice, I used 4)
  • Ginger – A small piece to grind  & a small piece to add in batter.
  • Asafetida / Hing – 1/4 tsp
  • Salt  & water – as needed.
  • Big onion – 2 nos (Finely chopped)
  • Curry leaves – a sprig (chopped)
  • Coconut pieces – 1/4 cup
  • Cooking oil – to cook.
How to make:
  • Wash and soak the rice and dals together for 2 - 4 hours.
  • Grind it slightly coarse like rava by adding red chillies, hing and salt.
  • Add water if adai batter is too thick. Adai batter should be in pouring consistency. (But not too watery)
adai batter batter consistency!!
  • Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter. Mix it well. Check for salt..
garnished adai batter
  • Heat a dosa tawa greasing with oil and pour the batter into it.
  • Spread it and sprinkle sesame oil around it.
On the tawa!!
  • Cook in open flame in medium flame.
  • Flip the dosa and cook the other side.
Cooked adai!!
Yummy, crispy adai dosa is ready. As we have used more toor dal than chana dal , adai will be crispy.

  • Curry leaves – 2 sprigs
  • Grated coconut – 1/2 cup
  • Red chilli – 2 to 3 nos(increase based on ur taste)
  • Tamarind – 1 seed.
  • Salt & water – as needed.
  • Grind all the above to a smooth paste.No seasoning required.
Serve the yummy hot adai with curry leaves chutney!!

 Adai with chutney!!

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