Festival food

Sabudana ladoos

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                                                   Ready to serve sabudana laddoos

Makes : 15

Time taken: 30 minutes

Sabudana/sabakki /Shapithandulu/Tapioca pearl in marati,  kannada ,  konkani and english respectively.  Sabudana dishes are meant for upavas/fasting like the Sankashti , ekadasi etc.  I have already put up sabudana kichadi, sabudana vada, sabudana kheer etc..,  Today i would like to put up Sabudana laddoos which not only tastes great but also melts instantly in the mouth.  Here is my version of the recipe:

What you need to have:

1. Sabudana – 1 cup

2. Sugar – 1 cup

3. Pure ghee – 2 Tablespoons

4. Cashews – 10-12

.5. Dry dates powder – 2 tablespoons

6. Cardamom – 10

7. Milk –  a little ( purely optional)


                                                            Ingredients of sabudana laddoos

What you do with what you have:

1. Place a skillet with sabudana pearls in it and dry roast the same till done.  It will turn light and crispy too.                                                                        KONICA MINOLTA DIGITAL CAMERA

                                                                 Sabudana being dry roasted

2. In the same skillet dry roast sugar till it starts crystalizing.KONICA MINOLTA DIGITAL CAMERA

                                                       Sugar being roasted till it crystaizes

3. Grate dry dates as well and keep it aside.  Powder all the ingredients including cashews and cardamom along with sugar and sabudana as well.  Transfer all the powdered ingredients in a wide bowl.  Add pure ghee to it.                                    KONICA MINOLTA DIGITAL CAMERA

                                                              All powdered laddoo ingredients

4. Mix the ingredients to make a homogeneous mixture .  Make/tie round laddoos as usual and enjoy with any snacks and a cup of tea/coffee!!YummmmmKONICA MINOLTA DIGITAL CAMERA

                                                              Ready to serve sabudana laddoos

Makes : 15

Time taken : 30 minutes

1. Sabudana should be roasted till crispy .  Sugar is dry roasted till it crystalizes to gain sticky consistency for the laddoos.

2. If it becomes tough to make/tie laddoos add a little milk in steps.  Only thing it reduces the shelf life of the laddoos.

3. Use fresh ghee to retain quality and aroma of the dish.

Thambittu Laddoo (my Janmashtami offering)

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Number of Laddoos: 25 of the above size

How long it takes: 1 hour

So here is what I prepared last week on the occasion of “Janmashtami”. I know if I had put this up 2 weeks earlier, at least somebody here may have taken it as a chance to try these out. Anyway, these Laddoos now add to the long list of laddoos on this blog.

Thambittu is roasted rice atta readily available in almost widely for about a month around Janmashtami. This Laddoo is the delicacy of the Udupi bramhin community. I borrowed this recipe from a friend of mine and having tried it out, I thought I would share widely. Now, I also found that first time around it might turn out hard to get this perfect  but subsequently one can adjust the jaggery syrup to the right level so that the laddoos turn out yummy! So here goes:

What you need to have:

1. Thambittu (roasted rice atta) 1/2 cup

2. Hurikadle powder -1/2 cup (Dalia dal powder)

3. Peanuts -1/4 cup (coarse powder)

4. Poppy seeds – 1/2  Teaspoon

5. Sesame seeds – 1 Teaspoon

6. Cashews – 10

7. Dry dates – 2 (grated)

8. Dry coconut (copra) – 1/2 cup (grated)

9. Ordinary jaggery –   1/2 cup

10. Chikki jaggery –  1/4 cup

11. Cardamom -10-15

12. Pure ghee – 1 Tablespoon in all


                                                                             Ingredients of thambittu laddoo


                                                                                Other ingredients of the dish


                                                                                     Grated copra & jaggery

What you do with what you have:

1. Place a skillet on low/medium flame and roast dalia dal till crispy.  Make sure you do not burn it. (The colour of dal should be in tact.)


                                                                             Dalia dal being roasted

2. Place the same kettle and roast peanuts till you get a pleasant aroma you are able to peal out the nuts. On cooling peal it and keep it aside. Peel cardamom too.


                                                                                  Peanuts being roasted

3. Roast grated copra on lo flame till crispy and you get a pleasant aroma.


                                                                          Grated copra being roasted

4. Place a spatula and roast washed and drained sesame seeds till it splutters.


                                                                       Seasame seeds being roasted

5. Place a spatula and roast poppy seeds in it till it changes the colour and oozes out a pleasant aroma.


Poppy seeds being roasted

6. Place a spatula with 1/2 teaspoon ghee in it and when heated add chopped cashews in it and fry till done.


Chopped cashews being fried in ghee

7. Powder roasted peanuts, copra, poppy seeds, cardamom into a coarse powder in the mixer. Just add roasted sesame and  also grated dates and mix it to the powder. Also powder roasted Dalia dal in the mixer and sieve with Thambittu.


   Peanuts,copra, poppy seeds and cardamom powder

8. Just transfer the laddoo mix to a plate for a closer view.  This includes thambittu- dalia dal powder mix, and the powder from step-7 and roasted cashews.


              Thambittu laddoo mix

9. Place a skillet with grated jaggery in it and add 1/3 cup water to it and bring it to boil on medium/low flame.  Just strain it on a cloth to get rid of any fine mud articles which is usually fine in jaggery. Bring it to little less than even 1 string consistency and just before switching off  add 2 teaspoons of pure ghee and stir it well,  switch off the flame and add the laddoo mix from step-8 to it and give a strong stir till it is evenly mixed..


Jaggery syrup on medium flame


     Laddoo mix being mixed with jaggery syrup

10. Make round laddoos applying a little ghee to your palm of required size and will be medium hard in consistency in a span of 10 hours at room temperature. You can transfer it to an air tight container after cooling. These laddoos are really yummy !!!!


         Ready to serve thambittu laddoos

Good to remember:

1. Thambittu need not be roasted as it is already available roasted.

2. I have added grated dry dates as additional dry fruit to make it tastier.  One can even add walnuts, pistachio if at home.

3. I have mixed 2 different varieties of jaggery for the syrup. Using only chikki jaggery would render the Laddoos too hard.

4. Again Dalia dal powder helps make the Laddoos soft enough for a bite rather than broken with a mortar and pestle. Because of the interaction between the jaggery and the sticky rice atta and the dal, you may have to try minor change in proportion to get this perfect.

Plain rice pudding/Cheppi kheeri – Ganesh chathurthi special

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How long it takes: 45 minutes

Number of servings: 2-4   

The name itself suggests this is going to be not  sweet but simple. This dish is prepared for Ganesh chathurthi and Navarathri ceremonies in GSB Konkani families. Now although people use Basmati rice for this dish, in my experience this is probably not ideal. The aroma from fresh turmeric leaves gets lost amidst the strong aroma from the rice. I therefore use regular Sona Masoorie rice. I encourage you to try each of these and see what you like!

What you need to have:

1.Sona masoorie Rice(old) – 1/3 cup

2. Water to cook rice – 2 and 1/2  cups

3. Coconut milk – 1 and 1/2 cups(extracted from 1 cup fresh grated coconut)

4. Light coconut milk – 1 cup

5. Turmeric leaves – 2- 3


KONICA MINOLTA DIGITAL CAMERA                                                   Ingredients of Cheppi kheeri

What you do with what you have:

1. Grind fresh grated coconut  adding water in steps to a fine consistency and strain through a strainer. Extract the concentrate milk and keep it aside. Again grind the residue in the mixi adding water in steps to grind and extract the dilute coconut milk. Strain it keep it aside.

2. Wash and drain water from rice.  Add required quantity of water and the dilute coconut milk from step 1 to it & knotted turmeric leaves to it and cook it till extra soft. (The quantity of water could be reduced and adjusted with that of the quantity of second time extracted dilute coconut milk so that the quantity is enough to cook rice for extra flavour.)                                                                                             KONICA MINOLTA DIGITAL CAMERA                                                   Rice cooked with turmeric leaf & coconut milk, water

3. Transfer cooked rice from the cooker and transfer it to wide bowl.

KONICA MINOLTA DIGITAL CAMERA                                                                        Cooked rice with turmeric leaf

4. Add the concentrated coconut milk from step 1 to it and bring it to boil on low flame bringing it to the right consistency.


   Concentrated coconut milk added


       Cheppi kheeri being boiled & ready to serve

5. Transfer it to a bowl for a closer view of the dish. Some like to enjoy with a pinch of salt and some relish it with a tangy dish like the menskai.


  A closer view of the dish

Good to remember:

1. Rice has to be overcooked for better flavor and also to thicken the dish after adding the coconut milk.

2. I used coconut from my garden. If you are extracting coconut milk on your own do not try it with a typical dry coconut. Insist on buying Bannangai – Kannada word for partly ripe coconut – when you shop.

Hayagreeva maddi (Prasadam for Varamahalakshmi)

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KONICA MINOLTA DIGITAL CAMERA                                               Ready to serve Hayagreeva maddi

How long it takes: 1 hour

Number of servings: 10-12 

Bengalgram dal/Chanadal though resembles Toor dal very closely is not as widely used in our daily menu – meals and dinners – as the former. Instead, it finds use in snacks such as sweet chanadal kichadi, crispy fried chanadal, Puran poli, Madgane. Along similar lines, today I would like to put up a sweet dish prepared in combination with chana dal, jaggery, poppy seeds, and pure ghee a prasadam dish for the Varamahalakshmi Pooja on the 16th of this month.

What you need to have:

1. Bengalgram dal – 1 cup

2. Jaggery – 3/4 cup

3. Poppy seeds – 2 Tablespoons

4. Cashews – a few

5. Raisins – a few

6. Cardamom -10-15

7. Fresh grated coconut – a handful

7. Pure ghee – 1/4 cup         KONICA MINOLTA DIGITAL CAMERA                                                          Ingredients of Hayagreeva dishKONICA MINOLTA DIGITAL CAMERA                                              Other ingredients of the dish

What you do with what you have:

1. Place a skillet with a teaspoon of ghee in it and warm up chana dal for about 10 minutes on simmering the flame till you get a pleasant aroma but of course do not burn it.

2. On cooling add 2 cups or a little more water to it and cook it in the as usual for about 25 minutes till soft.

3. In the mean time grate coconut, peal and powder cardamom, chop jaggery as well fine and keep it aside.

4. Place a wide bowl with chopped jaggery and also add 1/2 cup water to it on medium flame. Once jaggery dissolves in water, keep it aside to settle and strain for dirt through the strainer.KONICA MINOLTA DIGITAL CAMERA                                          jaggery syrup boiled and strained

5. Add the syrup back into the bowl and add cooked dal from step-2 to it and cook till  cooked dal and jaggery syrup mixed together.   KONICA MINOLTA DIGITAL CAMERA                                      Cooked dal being added to strained  jaggery syrup

6. Place a spatula and dry roast poppy seeds till done. On cooling powder it in the mixer KONICA MINOLTA DIGITAL CAMERA                                                      Poppy seeds being dry roasted

7. Place a spatula with 1 0r 2 teaspoons of pure ghee in it. Add both cashews, Raisins and fry till done. KONICA MINOLTA DIGITAL CAMERA                                         Cashews and Raisins being fried in ghee

8. When dal and jaggery syrup mix up add poppy seeds powder from step 6 and fried dry fruits from step 7 to it. Also add fresh grated coconut as well and give a strong stir to the mix. Add 2- tablespoons of ghee too to it. Keep stirring constantly to make sure things do not burn and the frying is uniform.   KONICA MINOLTA DIGITAL CAMERA        Dry fruits, poppy seeds & cardamom powder grated coconut being added 

9. Transfer it to a serving bowl for a closer view of the dish.KONICA MINOLTA DIGITAL CAMERA                                                   closer view of Hayagreeva dish

Good to remember:

1. Jaggery syrup should be strained to avoid the dirt ( little stones etc.) that often come with jaggery.

2. Make sure the dish is given a constant stir to avoid it from getting burnt.

Kobbari holige (Sweet roti with copra-sugar stuffing)

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Kindly check this link https://youtu.be/UlGDzrK8guM

How many: 15 of the above size

How long it takes: 1 hour in all

Copra/Kobbari is dry coconut. On the other hand, Holige is stuffed sweet flat indian roti and the most popular variety is the Puran Poli. I have already put up a few of them namely Puran Poli, Toor Dal Poli, Moong Dal poli, Sweet potato poli,  Sanjeera  and also date poli etc. This is a variation where copra and sugar form the stuffing in this sweet roti. This is an age old recipe that I borrowed from my mom-in-law.

What you need to have: (for the stuffing)

1.  Grated copra – 2 cups

2. Sugar – 2 cups

3. Cardamom – 25-30

4. Walmuts & almonds – as required


                                                 Ingredients of stuffing


                                 Powdered copra, sugar & cardamom

Ingredients of the outer dough

1. Maida – 1 cup

2. Wheat atta – 1/2 cup

3. Salt – to taste

4. Cooking oil – 2-3 tablespoons

KONICA MINOLTA DIGITAL CAMERA                                  Ingredients of the outer dough

What you do with what you have:

1. Sieve atta and maida in the siever with salt and make a paliable dough adding water in steps.  Later on add cooking raw oil slowly and add a little oil to it on top of it and let it rest for about an hour.


                                                  Outer dough of the roti

2.  Powder grated copra, almonds, walnuts & sugar in the mixer to a medium fine consistency with cardamom and keep it aside as shown above.

3. Make lemon size balls with the mixture and place it aside as shown in the image below.


                                         The stuffing being shaped 

3. Pinch out the required quantity of the dough and knead it well and roll it into a small disc and place the copra sugar mixture ball  in it (one may even powder it if can not close it properly) and close the edges tight  and roll it very lightly with the roller to required thickness so that the mixture spreads through out the roti as shown below.


                           Pinched out dough, filling placed and  rolled roti

4. Place a chapati tawa on medium flame. When heated splash a little ghee while placing the rolled roti on it. Flip it and roast till brown dots appear on it and it is done.


                                               Rolled roti being fried


                                            Roti being flipped & roasted


Roti being roasted

5. Repeat the same process for rest of the dough.  When cooled stre it in an air tight container.  Remains for more than 15 days.


A closer view of roti

Good to remember:

1. Copra should be grated and sugar should be powdered in the mixer to a medium coarse consistency with dry fruits. Dry copra should be a best option.

2. Rolling the roti once the filling is placed is very important.  One needs to be careful so that the stuffing should be spread even throughout the roti else the outer dough will remain on the edges making the roti a little hard. The outer dough itself should be well-kneaded.

Chirotis, The Ultimate Diwali Edition !

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Please check for the same recipe on youtube

How long it takes: 45 minutes

Number of Chirotis: 20 in all

This was a long awaited dish on this blog but I thought of sharing it during Diwali and hence the delay. I learnt this from my mom in law whose preparation I hope to match shortly. She always prepared it whenever she visited us since my elder son loved this dish.  Now my younger daughter-in-law is a big fan of sweets and since we both are here for Diwali thought of preparing it and relishing it with them.  This dish is a little laborious but very tasty and delicious too. Here is my version of the dish.

What you need to have:

1. Maida – 1 cup

2. Rice atta – 2 Teaspoons

3. Pure ghee – 1 Teaspoon

4. Salt – a pinch

5. Water – as much as 1/3 cup(approx)

6. Cooking oil to fry – 1 cup(approx)

7. powdered sugar – 1 cup

8. Cardamom – 5-6                                                   

                                                      Ingredients of chiroti

What you do with what you have:

1. Sieve rice atta and maida in the sieve along with salt. Mix it in a broad bowl with ghee and make it into bread crumbs. Add water slowly in such a way that it turns into a soft dough on kneading. Keep it aside for about 30 minutes covering it with a clean and a little damp cloth. The dough is as shown in the image 1.

2. Pinch out the dough and knead it into round balls and roll it as thin as possible dusting it in maida. Place them one above the other and apply pure ghee and sprinkle maida over it.                                                Dough being knead into round balls

3. One can place either 5, 7 or 9 rolled roti and sprinkle maida and apply pure ghee.     Place one more rolled roti over it and then fold it like a tube.  I have only shown 4 rotis and one more to be placed over it.    KONICA MINOLTA DIGITAL CAMERA     Rolled roti being placed one above the other & applied ghee & maida sprinkled 

4. Roll the multiple layered roti into a tight tube.KONICA MINOLTA DIGITAL CAMERA                                               Rolled roti being rolled like a tube

5. Cut it into 1/2″ circles and in all we get around 20 of the below size.

                                         Roller cut into thin slices to roll again

4. Roll it evenly to a medium thick consistency so that one is able to view the layers.

                                                          Chiroti being rolled

5. Place a skillet with a cup of cooking oil in it on medium flame. On heating fry 2-3 at a time and pressing it slightly in the middle and then reduce the flame latter to gain the colour and crispiness flipping it on the other side too.

Rolled chiroti being fried

                    Chiroti being fried on flipping

6. Just fill   it in powdered sugar to coat it on both the sides soon after fried so that sugar powder is coated well holding it with a holder.   Enjoy the great sweet!!!!!!!                                                  

The holder, Fried chiroti, rolled chiroti & the sugar coated chiroti

7. Ready to serve chiroti is as shown in the image below!!!!                                                            

closer view of chiroti

Good to remember: 

1. Knead the dough smooth  but make the dough little hard.

2. The roti should be rolled so thin like a trace paper that even if it tears it should be fine!!!

3. Applying pure ghee is always recommended instead of oil/dalda etc..

4. Roll it in powdered sugar immediately after frying in oil else it will not hold well together and may turn tasteless.

Oats-Dry fruits Laddoos

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Oats-Dry fruits Laddoos

Makes: 20

How long it takes: 1 hour

My personal fascination with oats continues – from my own conscious caution about healthy eating and also spurred by the encouragement of many readers of this blog. I continue experimenting with oats – some past successes have been uploaded as oats appam, oats poha upma, oats upma, oats-chana dal laddoos, oats chiwda, oats roti, oats paratha, peanut-oats laddoos. Today’s recipe is also hopefully mindful of healthy eating – oats with dry-fruits, peanuts, and just about a teaspoon of pure ghee. There is no sugar or jaggery in this recipe, and all sweetness is rendered only by dates (which are healthy). Please do try out and hope relish it too!!!!!!!!!!

What you need to have:

1. Oats – 1 cup

2. Peanuts – 1 and 1/4 cup

3. Seedless dates – 1 and 1/2 Cup

4. Poppy seeds – 2/3 Cup

5. Cardamom -4-5

6. Pure ghee – 1-2 Teaspoon

Ingredients of oats & dry fruits laddoo

Other ingredients of laddoo

What you do with what you have:

1. Place a wide skillet with Quaker oats (or any other brand)  in it on low/medium flame and dry roast it till you get a nutty aroma.

Oats being dry roasted

2. Empty the skillet and dry roast peanuts until you’re able to peel the peanut skins off.

Peanuts being dry roasted

3. Powder roasted oats in the mixer to a fine consistency. Peel the roasted peanuts  from step-2 on cooling and powder it separately in the mixer along with peeled cardamom too. Dry roast poppy seeds as well in a skillet till you get a pleasant aroma. When cooled, powder it in the mixer to a fine consistency. Grate dates and mix all the ingredients in a bowl.  Also add grated almonds and pista.                                                                                                                                                                                  Poppy seeds being dry roasted

                                                                                                                                            The essential laddoo mixture

  4. Pinch out required quantity of the mix and make them into round laddoos.

Ready to serve Oats Dry fruit laddoos

Makes: 20

How long it takes: 1 hour

Good to remember:

1. Roast oats with a teaspoon of pure ghee  on low flame till you get a nutty aroma but  do not burn it

2. This laddoo may not be very sweet as neither sugar nor jaggery is used. The sweetness is only of the dates.  So one can increase the quantity of dates to turn out a little sweeter. Pure ghee can be also added if needed.                                                                                                .

Sweet Banana Dish (or a kind of Pooja Offering ?)

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KONICA MINOLTA DIGITAL CAMERA                                            Ready to serve sweet Banana dish

Banana is available round the year and I wonder if this might be one reason why it is a preferred offering to the almighty – no Pooja would be held up due to unavailability of the banana – so pragmatic of our ancestors, if I may say! This sweet can be a prasad for any pooja and can be prepared in no time. Moreover, it can be prepared with any variety of Bananas.  I have used the Elaichi Banana which is very sweet and is from our own garden 🙂

What you need to have:

1. Chopped Ripe Bananas – 1 cup

2. Fresh grated Coconut – 2-3 Tablespoons

3. Chopped Jaggery – As per taste

4. Cardamom – 3-4

5. Pure ghee – 1 Teaspoon

KONICA MINOLTA DIGITAL CAMERA                                        Ingredients of Banana sweet dish

What you do with what you have:

1. Peal and chop bananas, grate coconut, chop jaggery, peal and powder cardamom and keep it aside.

2. Place a skillet with a little pure ghee on low flame. When melted add fresh grated coconut, chopped jaggery and also pure ghee to it.

KONICA MINOLTA DIGITAL CAMERA                                                Jaggery heated with coconut

3. When heated, all the ingredients get combined to form an ideal mixture. One can even add sugar in place of jaggery. Add chopped bananas to it and switch off the flame and add cardamom powder to it and stir well.  Add any dry fruits of your choice. (I have added only Raisins) When my kids were little and growing, I used to prepare this dish once a week at least I think.

KONICA MINOLTA DIGITAL CAMERA                        Chopped Bananas being added to the coconut jaggery mix

KONICA MINOLTA DIGITAL CAMERA                                 Cardamom powder being added to the dish


Ready to serve sweet Banana dish

Time taken: 15 minutes    

Good to know:

1. Use ripe Bananas for this dish.

2. Sugar also can be replaced by jaggery.

3. Dry fruits of your choice can be used.

4. Do not cook Bananas for long.

Ghas Mando / Sweetened Maida Roti (Diwali special – 3)

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Ready to serve Ghas Mando

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Ghas Mando is a festive favorite in the G.S.B. community. It is usually served in small boxes along with other sweets like the boondi laddoo, mysore pak at our weddings in South Canara and during festivals in other parts of the country.  This recipe was long over due and mostly delayed as I could not find an easier explanatory substitute title. Finally, after so many Diwalis have gone since I started the blog, I gave up and gave in to uploading it with its traditional name. I have always prepared it on special occasions – as one of the Diwali sweets on my platter for years or when my kids come home or as part of my holiday food bonanza for the family and guests.

It is surprisingly easy to prepare, the only thing one should be careful about is to ensure rolling the puri thin and evenly spread. Calling it tasty is an understatement – it melts in the mouth,  the moment you let it touch your taste buds. Infact, ghas in Konkani refers to a gulp – fittingly ghas mando is meant to be enjoyed and relished in one gulp !

I wish all my readers and viewers of the blog a Happy Diwali / Deepawali. May the coming year bring you happiness and prosperity and may there be many occasions to prepare this delicious Konkani sweet at home. Here is the ghas mondo recipe :

What you need to have:

1. Maida – 1 Cup

2. Chiroti sujee / rawa (thin sujee) – 2 Teaspoons

3. Pure melted  ghee/sunflower oil – 1 Teaspoon

4. Water – Around 1/2 cup

5. Salt – To taste

Ingredients of Ghas Mando

What you do with what you have:

1. Sieve maida in atta sieve and transfer to a wide bowl. Add chiroti sujee, salt, and melted pure ghee and mix as shown in the image 7 below (of the dough and pinched out dough).

2. Add water slowly to make it a slightly tough yet pliable dough. Keep it aside covered for about a half hour so that sujee gets absorbed and the dough is set to roll.

Ingredients of filling:

1. Thin poha / beaten rice – 2-3 cups

2. Sugar –  1 cup

3. Cardamom – 8-10

Ingredients of filling

3. Place a skillet on medium flame and dry roast thin poha / beaten rice till it crimples and is crispy. Make sure you do not burn it and the colour does not change .

Poha / beaten rice being dry roasted

4. Dry roast sugar till it starts crystallizing and transfer it to another bowl adding peeled cardamom to it.  When cooled, powder roasted beaten rice, and sugar in the mixer to a medium coarse powder.

Sugar being crystallized

5. On cooling powder both of them together with peeled cardamom to a medium fine consistency.

Powdered mixture for the filling

6. Pinch out a small portion of the dough as shown in the image and dust a little in maida and roll it as thin as possible.Keep it aside in batches, so that only one can be fried at a time.  Keep the rolled roti covered.

The dough, pinched out ball and the rolled roti

7. Place a skillet with 2 cups of cooking oil in it on medium flame. When hot, just place the rolled roti in it and fry it on both sides.

Rolled roti being fried

8. Fold it in oil in a semi circular fashion.

Roti being folded while frying

9. Finally fold it into a triangle.

Roti triangle in the oil

10. Once fried, take the roti out of the oil, and while still holding it with a holder, fill it with the previous prepared sweet filling. Enjoy it  with tea or as a snack.  Yummmmmmmmmmmm!!!!!!!!

Filling being filled into the ghas mando

11. Store it in an air tight container – it will stay fresh for a few days if fresh oil was used for frying.

Ready to serve Ghas Mondo

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Good to remember:

1. The outer dough should be kneaded to a consistency that is slightly harder than the chapathi dough.  If the dough is very soft the fried roti will turn soft.

2. The roti should be rolled as thin as possible.

3. Beaten rice should be of thin variety. We roast the poha / beaten rice to get rid of the raw smell and get a pleasant aroma.

Vermicelli / Semiya Laddoo (Diwali special – 2)

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Vermicelli Laddoos

How long it takes : 30 minutes

Number of servings: 10-12 of the above size

Vermicelli / Semiya / Semia is a fantastic ingredient that can be used to make different snacks – sweet and savoury. Given that the marketed brands also offer pre-roasted vermicelli, I prefer to use the branded variety like Bambino or M.T.R., but other local brands are also abundantly available.  I have already put up vermicelli biryani, upma, payasam/kheer and cutlet.  Today I would like to put up Laddoos to add to the existing list of various laddoos.  It is very easy but tasty and different from other laddoos since we feel the aromatic flavour of Vermicelli. Also make for a unique sweet on your Diwali platter. Here it is:

What you need to have:

1. Vermicelli  – 1 Cup ( I have used Bambino vermicelli)

2. Sugar – Little more than 1/2 Cup

3. Pure ghee – 4-6 Teaspoons

4. Grated cashews – A handful

5. Cardamom – 6-8

Ingredients of Vermicelli Laddoos

What you do with what you have:

1. Place a skillet with vermicelli in it and warm it up for about 5- 10 minutes on low heat.

Vermicelli being warmed up

2. In the same skillet, warm up sugar on medium flame in such a way that it crystallizes and does not liquify.

Sugar being crystalised

3. Both roasted Vermicelli and sugar is as shown in the image below.  Add peeled cardamom to roasted sugar.

Roasted vermicelli and sugar

4. Place a frying pan with a little ghee in it and fry grated cashews till brown and crispy too..

Grated cashews being fried

5. On cooling, powder roasted vermicelli and sugar in the mixer to a fine consistency.  Add fried cashews from step-4 and add pure ghee as well.

Vermicelli laddoo mix

6. Mix the laddoo mix well with your hands, bind it to laddoos.  If difficult one can even add a little melted ghee to it and bind it into laddoos.  The laddoos are tasty and one will not even be able to recognize the semiya / vermicelli in it unless otherwise told ! Yummmmmmmmmmmmm…!!!

Ready to serve Vermicelli laddoos

How long it takes: 30 mins

Number of servings:– 10-12 of the above size

Good to remember:

1. If pre-roasted vermicelli is used for the dish it should only be warmed up so that it will retain crispiness.

2. Sugar should be crystalized to help bind the laddoos.

3. Cashews are texture to homogenize with vermicelli texture and make for relishing laddoos.

4. Binding is a bit difficult  since vermicelli does not have the dependable stickiness.

5. Use fresh ghee as far as possible.