In This article Explained simple and healthy recipe for soft, melt-in-the-mouth ladoos made with flattened rice (poha) and peanuts.
It’s a nutritious snack suitable for both kids and adults.
Ingredients
Thick Poha (Flattened Rice): 1 cup
Peanuts (Groundnuts): 1 cup
Jaggery (Gud): 1.5 cups
Water: 0.5 cup
Ghee (Clarified Butter): 3 tablespoons
Dry Fruits: Cashews and Almonds (chopped)
Dry Coconut Powder: 4-5 tablespoons (or 0.5 small cup)
Cardamom Powder: A pinch
Preparation Steps
1. Roasting the Base Ingredients
Poha: Add 1 cup of thick poha to a pan. Roast on medium heat until it becomes crispy. Once done, set it aside in a plate.
Peanuts: In the same pan, roast 1 cup of peanuts on low flame until they are crunchy and the raw smell disappears.
2. Making the Powder
Once cooled, grind the poha into a slightly coarse powder (not a fine flour).
Similarly, grind the roasted peanuts into a coarse powder.
Tip: Use the pulse mode on your mixer to get the right texture. Mix both powders in a bowl.
3. Preparing Jaggery Syrup
In a pan, add 1.5 cups of jaggery and 0.5 cup of water.
Heat until the jaggery melts completely. There is no need for a string consistency (paaka); a single boil is enough.
4. Flavoring and Mixing
Heat 3 tablespoons of ghee in a kadai. Fry the cashews and almonds until golden brown.
Add the dry coconut powder and fry for a few seconds.
Strain the melted jaggery syrup into the kadai and mix well.
Add the prepared poha-peanut powder and a pinch of cardamom powder.
5. Final Cooking
Cook the mixture on a low flame for about 4 to 5 minutes while stirring continuously.
The mixture is ready when it starts thickening and leaving the sides of the pan.
6. Shaping the Laddus
Transfer the mixture to a plate and let it cool slightly.
While the mixture is still lukewarm, take small portions and roll them into round laddus.
Storage and Serving
These laddus are very soft and healthy.
They can be stored in an airtight container at room temperature for up to 15 days.
Instant Milk Powder Gulab Jamun Recipe
This traditional Tuluva dish, also known as Poombe Aajadina, features banana flowers cooked with a flavorful coconut-based masala. Ingredients For the Main Dish Banana Flower (Poombe): 1 large, cleaned and finely chopped Green Gram (optional/common pairing): Often added for texture Coconut: 1/2 cup grated (for the coarse masala) Turmeric Powder: 1/2 tsp Salt: To taste…
Continue Reading Tulunadu Style Poombe Sukka (Banana Flower Curry) RecipeÂ
In This article Explained detailed guide on making two types of traditional Sandige (Papad): Rice Sandige and Rava (Semolina) Sandige. Both recipes are designed to be crispy, white, and suitable for year-long storage. 1. Rice Sandige (Akki Sandige) This method uses a combination of ration rice (boiled/raw) and sago (sabudana) to achieve a bright white…
Continue Reading Uttar Karnataka Style Rice and Rava Papad (Sandige) Recipes
In This article Explained how to prepare Agase Laddu (Flax Seeds Laddu), a traditional North Karnataka recipe known for its immense health benefits, particularly for hair growth, heart health, and bone strength. Key Health Benefits Rich in Omega-3 Fatty Acids: Excellent for overall nutrition. Hair & Brain Health: Promotes hair growth and supports brain function.…
In This article Explained traditional Tulunadu-style Chicken Kadhai Dum Biryani, specifically designed for small families, accompanied by a flavorful Chicken Sherva (gravy). 1. Preparation of Chicken Base The process begins with preparing the chicken in a kadhai (wok) to ensure deep flavor infusion. Sautéing Aromatics: Start by heating sunflower oil in a non-stick kadhai. Add…
Continue Reading Tulunadu Style Chicken Kadhai Dum Biryani and Sherva Recipe
This recipe uses a single green masala base to create two delicious dishes. 1. The Green Masala Base Ingredients: Ghee: 40g Coriander Seeds: 3 tbsp Cumin Seeds: 1 tbsp Cashew Nuts: 2 tbsp (broken) Green Chillies: 30 (adjust for heat) Cilantro (Coriander): 1 bunch Mint Leaves: 1/2 bunch Yogurt: 150g Preparation: https://youtu.be/JxiVQDeIzNo?si=CT79-scTjt3I9ZSx Roast coriander seeds,…
Continue Reading Mangalorean Green Chicken Biryani and Hariyali Curry RecipeÂ
In This article Explained traditional Tulu recipe called Arepudadde, which utilizes Kappa Rotti (unleavened rice crepes) as a primary ingredient, soaked in a flavorful, spicy coconut-based gravy. Ingredients For the Masala (Arepu): Coriander Seeds: 2 tbsp Cumin Seeds: 1 tsp Fenugreek Seeds (Methi): A small pinch Dried Red Chilies: Adjust to spice preference (mix of…
Continue Reading Mangalorean Arepuda Adde with Kappa Rotti Recipe
