MOHANA BHOGA LADDU🔗

Ingredients

• Ghee 12 palam
• Semolina 1/2padi
• Milk ½ padi
• Brown sugar 24 palam
• Ghee 1 palam
• Cloves ¼ palam
• Cardamom powder ¼ palam

Heat ghee 12 palam in a pan and add semolina in it. Stir and fry for 7 to 8 minutes.

Sprinkle ½ padi milk to the ghee mixture in the pan in small quantities and continue frying. Fry until all the milk is over. When all the milk is absorbed, add powdered granulated refined sugar or brown sugar 24 palam into it. Fry for another 10 minutes and remove from fire.

Heat ghee 1 palam in a big ladle. Add cloves into the ghee and after it is fried, add it to the mixture. Add powdered cardamom into the mixture and mix well. Make balls out of the mixture. Dissolve saffron in ghee and add this also. Edible green camphor (pachai karpooram), and almonds can also be added.

WHEAT FLOUR LADDU (PORI VILANGAI BALLS)

Ingredients

Ghee - 2 and ½ palam

Wheat flour - 12 palam

Milk - 3 palam

Brown sugar - 12 palam

Grated coconut – 3 palam

Cardamom powder – ¼ palam

Heat ghee in a pan. Add wheat flour into the heated pan and fry. Transfer this into another pan. Pour milk into a pan and boil it. Add brown sugar into the milk and boil it. When it comes to the consistency of a string, add coconut or dessicated coconut (copra). Add this to the sugar syrup along with the fried wheat flour and stir well. Remove from fire. Add cardamom powder to the wheat flour mixture and stir well. Pat milk into your hands and make balls or laddus while the flour is hot.

ANOTHER VARIETY OF KOOLPAPPAD / PORI VILANGAI BALLS

Soak and wash the whole wheat ½ padi and remove the husk. Dry it well. Clean Bengal gram/Chana dhal ¼ padi, mix it with the cleaned wheat and grind it to flour. Refer to recipe 371 from here. But brown sugar and ghee has to be increased in this recipe. Yellow gram/ Moong dhal can be used instead of Chana dhal /Bengal gram and rice instead of wheat flour.

BENGAL GRAM/ CHANA DHAL LADDU/BESAN LADDU

Ingredients

Ghee - 12 palam

Besan/Bengal gram flour/chana dal flour – ½ padi

Milk - 1/8 padi

Sugar - 24 palam

De-skinned almonds – 2 and ½ palam

Rock sugar -2 and ½ palam

Cardamom powder - ¼ palam

Heat ghee in a pan. Stir Chana dal flour into the ghee. When it is fried well and you get the aroma of the flour, sprinkle milk little by little into the flour and fry for some more time. Since the milk is sprinkled and fried, the flour becomes very soft and fluffy and vessel full. During that time remove from the stove and add brown sugar, fried skinned almonds, cardamom powder and powdered rock sugar into the Chana dal flour mixture. Make balls (laddus) out of this mixture.

Black gram/Urad dhal, Yellow gram/Moong dhal can also be used to make laddus.

SANSANA BESAN LADDU (CHANA DHAL BALLS)

De-skinned Chana dhal has to be dried and ground coarsely. Fry 12 and ½ (palam) ghee in a pan, until the aroma arises. Sprinkle milk little by little, fry and repeat the procedure like Besan laddu (373). Add cut almonds, brown sugar, cardamon powder etc and make laddus out of it.

WHEAT GERM LADDU/SEMOLINA LADDU

Ingredients

• Ghee 1 palam
• Wheat flour ¼ padi

Coarsely ground wheat- ¼ padi

• Milk 1 palam
• Brown sugar 24 palam
• Almonds 5 palam

Cardamom powder - ¼ palam

• Brown sugar 5 palam

Pour 1 palam ghee and 1 palam milk in coarsely ground ¼ padi wheat and another

1 palam ghee and 1 palam milk in the ¼ padi wheat flour. Mix well and set aside.

Then take 2 and ½ palam ghee and fry these two separately in that ghee.

Mix ghee 10 palam and brown sugar 24 palam by pressing it with the palm of your hand until it becomes smooth like butter. Mix de-skinned almonds 5 palam, cardamom powder, brown sugar 5 palam with the wheat germ/semolina and the brown sugar preparations. Make lemon-sized balls and set aside. These balls/laddus may be tight initially but they will loosen up.

Make sugar syrup with brown sugar (2 veesai), pure water one and ½ padi, milk 1/8 padi, water 1/8 padi, saffron. Mix all these ingredients, refer to second sugar syrup making method.

Grind chana dal thinly to a flour and set aside in a vessel. Ghee 2 palam and powdered salt ¼ palam to the chana flour and add enough water or milk to make a batter like pancake. Pour this into a coated tray. Press this with the palm of your hand to make it string like.

Heat 30 palam ghee in a pan. Take a ladle full of the flour mixture and transfer it to a sieved ladle. Hold it straight to the heated ghee. Keep a stone or wooden block as high as the pan. Pat the stem of the ladle with the flour mixture, on to the stone or wooden block. By doing this, the boondi will fall into the heated ghee evenly as far as possible. Turn the boondis with another sieved ladle until it is cooked well. Remove and set aside. Then dip the other ladle into water and remove it. Again take the flour mixture and repeat the process. After all the boondis are done make them into balls or laddus.

You can add deskinned almonds, cleaned raisins, pepper sized crushed brown sugar. If the consistency of the flour is hard, you can loosen the flour by dipping the ladle in water and kneading the flour with that little water drops.

MOTICHOOR LADDOO

These laddoos are done just like the ones mentioned in 376. But the boondis are done in smaller hole ladles where the holes are more. And the flour is made like curry and should not be tight. The sugar syrup is done by 376 recipe. Fry almonds, brown sugar, raisins and ½ palam cloves in ghee and put it in the sugar syrup or boondis before making the ladoos.

BROWN SUGAR LADOOS

Ingredients

Rice flour - ½ padi

Ghee - 10 palam

Brown sugar - 25 palam

Cardamom powder - ¼ palam

Almonds - 3 palam

Crushed rock sugar - 3 palam

Soak rice in water, powder finely and keep the flour ½ padi aside. Boil 10 palam ghee in a pan and transfer the rice flour into it and fry until golden brown.

Mix ghee 10 palam and brown sugar 25 palam in a wide tray and press it with the palm of your hand in circular motion until it becomes frothy.

Mix cardamom powder, fried almonds, brown sugar in the rice flour mixture along with the ghee and sugar mixture and mix well. Make lemon sized balls or ladoos out of this and keep aside.

SURMA LADOOS

Ingredients

• Semolina ½ padi
• Ghee 5 palam
• Ghee for frying 10 palam
• Almonds 3 palam
• Raisins 2 and ½ palam
• Brown sugar 3 palam
• Cardamom powder ¼ palam

Brown sugar for syrup - 30 palam

Mix broken wheat (semolina) ½ padi with melted ghee 5 palam and add milk slowly and knead it. Heat 10 palam ghee in a pan and transfer the semolina into it and fry it. Then crush the semolina into powder and add almonds, raisins, brown sugar. Cardamom powder can be added to it.

Brown sugar 30 palam – make sugar syrup like the previous ladoos and transfer the semolina preparation into it and make ladoos or balls. These balls can also be done without the use of sugar syrup by directly adding brown sugar into it.

WHEAT (SEMOLINA ) RECIPES

HALWAS AND BURFIS

JELABIS (SEMOLINA AND BENGAL GRAM/CHANA DAL JELABI)

Ingredients

Take a coated vessel and put semolina, rice flour, chana dal/Bengal gram flour, ghee and make a batter by adding water like pancake batter.

Squeeze the juice of 2 lemons into the batter and set aside the whole day. Put the batter in alloy coated tray, the next day and if it is thick, sprinkle water or milk and press it in circular motion. As you keep pressing this batter, it becomes smooth like butter and if you remove the lid of the tray, this batter will raise up to the elbow of the hand (wire like or string like consistency).

You should go on pressing the flour until you get this string like consistency. If the string breaks you should know that the consistency is not right and press more. Pour 3 palam milk in 12 palam brown sugar and heat it enough to make string like form and set aside. Put 18 palam ghee into a broad jelabi frying pan and heat the ghee. Take a shell of a coconut, make little finger sized hole. Put the prepared jelabi flour into it and close the hole with your fingers. Remove the finger and make circles in the middle of the pan where the ghee is hot. Make 2 circles and make a line in the middle of the circle. Make jelabis out of the entire flour. Dip it in the sugar syrup, remove and set aside all the jelabis.

Instead of making sugar syrup mentioned here, mix brown sugar and follow the steps mentioned in the sugar syrup method and the fried jelabis can be transferred into it.

URAD DHAL JELABI

Mix urad dhal flour 1 palam, rice flour 4 palam, curd ½ padi in a coated vessel. The next day follow the steps of 380 number jelabi to make jelabis

BROKEN WHEAT JELABI

Add enough milk to ¼ padi broken wheat to make this into the consistency of idli or steamed rice cakes. Keep it the whole day and follow the procedure of 380 recipe number jelabi making steps. Follow the same steps for sugar syrup also.

AMIRTHA KUZHAL ( MANOHARAM)

Soak ¼ padi urad dhal in water. Clean and drain the water and grind it smoothly. Add rice flour 3 palam, butter 1 palam to the batter and knead well. Take a lemon sized amount from the flour and use the machine to squeeze thenkuzhal. Fry this in hot ghee and dip it in the sugar syrup.

WHEAT HALWA WITH ALMONDS

Ingredients

• Wheat ½ padi
• Ghee 1 palam
• Almonds 5 palam
• Rock sugar 5 palam
• Brown sugar 20 palam
• Cardamom powder ¼ palam
• Nutmeg powder 1/8 palam

Fry wheat half padi and soak it in water for 2 days. Then grind it smoothly. Mix it in 2 or 3 padi water. Close the mouth of another vessel with a cloth and pour the wheat mixture in it. Sieve this and keep it aside for 2 hours. Remove the water from top without mixing it.

Boil together pure water 3/8 padi and ghee 1 palam. Add almonds, rock sugar, brown sugar, cardamom powder, nutmeg powder. But de-skin the almonds and powder the granulated sugar. Add the rest of the ingredients after 5 minutes of adding the almonds. After it boils, add the separated syrup form the wheat and keep stirring it repeatedly. Then smear a tray with ghee and pour the halwa. Let this be 3 inches thick. After it cools down and thickens, make squares with a knife.

Dissolve a pinch of saffron in milk and add this to the boiling water along with the almonds and sugar. Saffron is good for the health and it controls hunger. It cures a lot of diseases. Instead of wheat, almonds can also be used. Then it is called Almond Halwa.

Grind smoothly the grated coconut 24 palam and rice 2 palam by adding water little by little. Squeeze the milk out of the ground paste. After squeezing the milk, repeat the process again and throw out the remnants. Boil the sugar 12 palam in the squeezed milk and boil it. Keep stirring until all the water is evaporated. By doing this the halwa will not stick to the hand. Smear a tray with ghee and pour the halwa on it upto 3 inches. Sprinkle cardamom powder to the halwa.

BLACK FLOUR HALWA

Ingredients

Green edible camphor - 1/8 rupee coin size

This item is specially done in the west. This is a very healthy dish for the body. Grind finely black rice flour ½ padi in a grinder and set aside. Grate three big coconuts, grind and squeeze the milk ½ padi out of it. Then once again grind the grated coconut out of which milk has already been squeezed, by sprinkling some water and set aside ½ padi.

Put 1/8 padi wheat/semolina in ½ padi water and soak it for half an hour and grind it. Take the milk out of it and grind again the left over. Squeeze the milk out of it again. Check if the semolina has slippery substance in it. Until it is dry, keep on sprinkling water and squeeze the milk out of it. Set aside the milk for some time. Pour out the water on top without stirring. Mix the thick white milk 1/8 padi with the coconut milk.

Add buffalo milk ¼ padi into the semolina milk and coconut milk mixture and the ground rice flour. Make it like a batter. Pour it into a wide mouthed vessel and put it on fire. Boil it until it becomes like a thick porridge. Keep stirring it to avoid burning from the bottom.

Mix brown sugar 20 palam and ghee 7 and ½ palam into the porridge and stir it in the fire until it becomes non-sticky. At this point add cardamom, nutmeg powder and mace powder into the porridge.

Take a coated wide mouthed tray and smear ghee on to it. Pour the porridge into the tray and spread evenly. After it cools down make squares out of it. Add also green edible raw camphor powder into it.

Mix saffron powder into a little milk and pour it into the sugar syrup. Add the fried semolina and cardamon powder ¼ palam into it. Take a ladle and press this mixture well.

Smear ghee on to a wide mouthed tray and pour this mixture into it to 1 and ½ width. After it tightens cut it into squares. When you make the syrup, the dirt on top should be removed from the syrup. Otherwise the items made from the syrup will be black.

COCONUT BURFI

Ingredients

Coconuts - 2

Brown sugar for syrup- 26 palam

Saffron powder - 1/8-rupee coin size

Brown sugar - 6 palam

Cardamom powder - ¼ palam

Grate and fry 2 coconuts. Take ¾ amount of water and 26 palam brown sugar and make syrup out of it like the previous recipe. Dissolve powder into little milk. Add the grated coconuts into it and mix well. Mix brown sugar 6 palam and cardamon powder into the grated coconut. Smear ghee in a wide mouthed tray and pour this mixture into the tray and make small cubes out of it. Instead of coconut, you can add copra or dessicated coconut to make this burfi.

PAPER BURFI

Ingredients

Wheat flour - ¼ padi

Brown sugar - 10 palam

Ghee - 10 palam

Cardamom powder - ¼ palam

Put wheat flour ¼ padi, brown sugar, ghee into a tray and knead. Add cardamom powder into the flour and knead again.

Clean the plate and spread a white paper on it. Put the kneaded flour into the paper and spread on it. Then cut it into squares with a knife and close it with another tray. Keep it on the fire. After sometime sprinkle water on top of the closed tray. When it boils well, assume that it is done and remove from fire and after a minute cut it into pieces. Remove the paper and use the burfi. If you need color in this, add 8 small balls of saffron flower into the ghee and dissolve it. Then add the flour, sugar and knead it.

MANGO BURFI

Ingredients

Mango - 20 palam

Milk burfi - 10 palam

Brown sugar - 5 palam

Knead both mango, milk burfi and set aside. Make sugar syrup like the previous burfis and put the mixture in it. Put brown sugar 5 into the mixture and mix well with a ladle. Smear ghee in a pan and pour this into the pan like a block of wood and cut it into squares. You can also make this without making the sugar syrup, by just adding sugar to the mango burfi and milk burfi and boiling it on fire. Then the mixture can be made into squares.

MILK BURFI

Ingredients

Milk burfi - 10 palam

Brown sugar - 5 palam

Cardamom powder- 1/8 palam

Make sugar syrup like the previous recipes. Add milk burfi in the sugar syrup and stir well. Add both Sugar, cardamom powder into the mixture and stir well again.

Smear ghee in a tray and spread the mixture. Cut it into cubes. Take a coated vessel and pour mango juice into it. Keep stirring until it becomes a thick porridge. This is called mango burfi. (kova)

CURD BURFI

Ingredients

• Thick curds 10 palam

Brown sugar - 20 palam

Milk - 3 veesam 3/16 padi

Wheat flour - ¼ padi

Ghee - 6 palam

Cardamom powder - ¼ palam

Put of thick curds in a coated vessel and add sugar into it. Stir well and boil in the fire. Mix both milk and wheat flour into the above mixture. Pour ghee into this and stir everything well and boil it again. After some time, this mixture will thicken. Smear ghee in a pan and spread this mixture evenly. Cut it into cubes and sprinkle cardamom powder into it. You can add saffron powder into it by dissolving it in little milk.

Refer to curd vada recipe.

Dissolve and mix asofotida into the batter. Squeeze the juice of 4 lemons into the batter. Boil ghee 3 palam in a coated vessel.

Refer to the 22nd seasoning method and season this batter. Smear ghee in a pan and stir this mixture in a stove until it thickens. Pour it into the ghee smeared pan and cut cubes from the batter.

COPRA BURFI

Ingredients Copra - 13 palam Fried poppy seeds/khus khus – 3 palam Cardamom powder – ½ palam Milk burfi - 3 palam Brown sugar - 29 palam Remove the black skin of the copra and grate it. Grind fried khus khus, cardamom to a dry powder. Mix milk burfi, sugar in a coated vessel and add the dry powdered khus khus and grated coconut and knead well. Take lemon sized balls and pat to a square shape and keep it in another tray. Close the tray with another tray and keep it on fire. Sprinkle water on top of the tray and when it boils well, assume that it is cooked and set aside from the fire.

BADAM BURFI

Ingredients

Almonds - 20 palam

Brown sugar for syrup - 25 palam

Brown sugar - 5 palam

Cardamom powder – 1/8 palam

Remove the skin of almonds, soak it in warm water and pound it to a powder. Make sugar syrup out of 25 palam of sugar, and mix the powdered almonds into it. Mix well. Take and pound 5 palam of sugar and put it in the badam mixture. Smear ghee on to a tray and pour the prepared mixture as per the desired thickness. Cut into cubes.

Sprinkle cardamom powder on top of the cubes in the tray. Dissolve saffron powder in water and add it to the sugar syrup if needed. Burfis can be made out of cashewnuts also.

MYSORE BURFI

Ingredients Brown sugar - 1 veesai Ghee - ½ veesai Besan/chana dal/Bengal gram flour – ½ padi Nutmeg powder - ¼ rupee coin measurement Cardamom powder – ¼ rupee coin size Mix both sugar 1 veesai and water ¼ padi. Refer to sugar syrup making method to make the syrup. Boil ghee ½ veesai, in a wide mouthed vessel and after it is melted add Bengal gram flour and stir well. After it turns golden brown, pour the sugar syrup into it. After 2 minutes, pour the mixture into the tray smeared with ghee. After pouring the mixture, the ghee will float on top. Remove the ghee from top. Add nutmeg powder into it. Nutmeg powder and cardamom powder should be mixed in the syrup before pouring into the tray. After cooling the syrup make 1 and ½ inches cubes out of it.

KULORI

Knead semolina ½ padi and rice flour 2 and ½ palam with water. Then soften it by pounding it in a stone. Set aside for 15 minutes. Sprinkle water on it and pound it. Smear gingelly oil and make 40 even sized balls and cover it with a wet cloth. Grind both sugar 8 palam and rice flour 8 palam in a stone grinder. Then take the balls made and make it into a small bowl and fill 3/8 palam of the ground rice flour sugar mixture. Close the bowl shaped balls. If the balls are oval shaped seal the edges well. Keep the sealed items in a papad plate and sprinkle finely ground rice flour on it. Take a papad machine and make papad like size 8 inches papads out of it.

Boil ghee ¾ veesai in a pan. Take the pappads and dip it into the ghee. Take the same ghee in a ladle and pour it on top of the pappad. This pappad will rise above. Take a long stick and turn the kulori and pour the ghee on top of it from the same pan. Repeat the same procedure. Then the kulori will become like a round pillow. Repeat this procedure for the rest of the balls also.