Here I am with this no-cook recipe for Kesa Mithoi, a rice flour laddu from Assam that I have made using my dear friend Pushpita’s recipe. This is my first time tasting Chawal ke Laddu and I was delighted at how delicious they were.
I have been meaning to try Pushpita’s recipes for a while now, and when the 121st Foodie Monday Blog Hop elected to replicate recipes from Pushpita’s blog Pushpita’s Chakhum, I was thrilled to bits. I have been following this blog for a while and know that Pushpita specializes in flavourful recipes that are also super-delicious. More importantly, I have learnt a lot about North Eastern cooking that her blog celebrates.
I have had the privilege of tasting Pushpita’s delicious Tender Bamboo Shoot Pickle and Bhoot Jholakia + Thai Bird’s Eye Chilli Pickle. Let me tell you they are just mouthwatering!
Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam
This a delightful no-cook recipe for Kesa Mithoi, a rice flour laddu from Assam. It is super-easy to make, delicious and fragrant to boot. Yu cannot ask for much more from a dessert!
Assam, Indian, Vegetarian
Servings: 16Small Laddus
2/3CupGrated JaggeryI used Nolen Gur
1/2tspGreen Cardamom Powder
1Large PinchEdible CamphorOptional
1-2tbspMilk or Coconut WaterOnly if needed
Over low flame, dry roast the rice flour till fragrant. Take care that it does not change colour.
In a large bowl, mix together rice flour, jaggery, coconut, cardamom powder, camphor, and ghee.
Take about 1-2 tbsp of the mix and try to form a laddu.
If the laddu does not hold shape, add a little milk or coconut water at a time (just about 1-2 tsp at a time) and mix well. Make a laddu and check it holds shape.
Take 2 tbsp of the mix in your palm and press to form a laddu.
Make 16 to 20 equal laddus.
Store in an air-tight container.
Recipe with Step-by-Step Instructions for Making Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam
Over low to medium heat, using a heavy bottomed kadhai or a non-stick pan, dry roast the rice flour till it is aromatic. Keep mixing constantly as the rice flour should roast evenly and not change colour to brown.
Transfer the rice flour into a large bowl or plate and let it cool for a few minutes.
Add all the other ingredients, except milk or coconut water.
Mix well till you get a slightly damp but powdery mix.
Take a little of the mix and try to form a laddu.
If the laddu is powdery and breaks, add a little milk or coconut water to the mix. Be careful to add very little liquid (just about 1-2 tsp at a time) and mix well.
Make a laddu and ensure that it does not disintegrate. If required, add a tad bit more milk or coconut water till the laddu stays firm and does not break.
Take 2 tbsp of the mix in your palm and press to form a round laddu. These are small 1.25″ laddus. I made them small so that I can exercise portion control. 😀
Make all the laddus.
To store, use a dry, air-tight container.
I am taking this wonderful Chawal Aur Gur ke Laddu | Rice Flour Laddus with Jaggery to the 121st Foodie Monday Blog Hop. See what my fellow bloggers made by clicking on the logo below:
Call it Kobbari Louz (as we do in Andhra Pradesh) or Narkel Naru (as they do in Bengal and Bangaldesh), this delicious, two-ingredient, easy-to-make, and healthy Coconut Jaggery Laddu ticks so many boxes.
Diwali is a time when, try as one may to control), there is some degree of over indulgence. 🙂 And why not? It is time to have fun and celebrate with family and friends. Over the past year, however, I have tried to switch to healthy eating habits and am trying to see how I can make Diwali traditional yet watch the calories.
So this year I made Low-oil Poha Chivda and Low-oil Murmura Chivda as savouries (as of now), and was thinking of what to make as a sweet when I remembered this simple Coconut Jaggery Laddu that my mother used to make. Called Kobbari Louz in Andhra Pradesh and Telangana, it is so very easy to make and delicious to boot. It also does not use any ghee and has jaggery as the sweetener.
I have discovered that this sweet is quite popular in Bengal as well where it is called Narkel Naru.
How to Make Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu
Over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.
Turn the heat to low and wait for 1-2 minutes for it to cool a bit.
Add the grated coconut and continuously stir-fry till it starts to dry out a bit. Takes about 5 to 7 minutes. Ensure that the colour of the grated coconut does not change.
Add the grated jaggery and mix well.
Turn up the heat to medium, and constantly stir-fry the mix till it dries out a bit and starts to come together as a mass. How long you cook will decide how hard the Coconut Jaggery Laddu will be; I kept it relatively soft and chewy.
Add the cardamom powder and mix well.
Turn off the heat and let the kadhai cool a bit. I let it cool completely to room temperature.
First measure out the ingredients. Ensure that you have packed cups as grated coconut tends to be rather airy and so if you just take a loose cup, your coconut-to-jaggery proportion will not be correct.
Next, we need to dry our the fresh grated coconut a bit.
So over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.
Now turn the heat to low and wait for a couple of minutes for the kadhai to cool a bit. This step is important because we need the kadhai hot but not so hot that the coconut will burn.
Now, add the grated coconut to the heated kadhai and continuously stir-fry so that it does not stick to the kadhai as it starts to dry. You know you are done when the coconut is fresh but not wet to touch. The process takes about 5 to 7 minutes. Be careful as you do this to ensure that the colour of the grated coconut remains white and does not change to brown.
Now add the grated jaggery to the roasted coconut and mix well.
Turn up the heat to medium, and constantly stir-fry the coconut-jaggery mix till it the jaggery melts and the mix dries out. If you want a soft and chewy laddu, take a small portion and try to make a small laddu. If it retains shape, you are ready. If you want a slightly harder laddu, cook till the mix dries out more. The longer you cook, the harder the Coconut Jaggery Laddu will be.
Now to this cooked mix, add the cardamom powder and mix well.
Since I was making soft laddus, I let the cooked mixture cool completely to room temperature. If you are making hard laddus you should start forming the laddus while the mixture is still warm as it will harden afterwards.
Grease your palms with 1-2 drop of ghee.
Take 1 to 1.5 tbsp of the mix and shape into a laddu.
Store the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu in an air-tight container.
I am taking the wonderful sweet to the 114th Foodie Monday Blog Hop where the theme is Diwali! See what my fellow bloggers have posted for this theme at the FoodieMonday Pinterest page.
Today I present Muger Mithai or a Bengali Moong Dal Laddu for the Foodie Monday Blog Hop theme of Festive Recipes.
I chose this recipe for a special reason; today is Raksha Bandhan and yesterday was Friendship Day. So, I wanted a sweet that was celebrate both my sibling and my friends. First, since this is a blog hop, I chose to make a sweet that learnt about from one of my blogger friends, Jayeeta Basu. We became friends through our blogs and she did one of the earliest guest posts on my blog; Radha Ballavi with Cholar Dal.
When she posted the recipe for Muger Mithai, I was fascinated because to me it was like Moong Dal Halwa as a laddu. I have been wanting to make it ever since I read about it. Raksha Bandhan seemed the best time to try it because one of brother’s favouritest desserts is Moong Dal Halwa, especially the one offered as Prasadam at ISKCON. So I knew he would love this Muger Mithai, which is a close cousin.
So without much ado, I present to you this wonderful recipe for a Bengali Moong Dal Laddu. It is rich, it is delicious, it is not too sweet, and just perfect for any festive occasion. Also, because it is shaped as a laddu it is easy to serve and eat in small portions.
Thank you, Jayeeta, for this wonderful recipe. Anand, I hope you do love it.
Every Diwali, one of the challenges for working women is how to make wonderful sweets and savouries at home to keep up with tradition while balancing work and other responsibilities. I can quite identify with this because I have seen my Mom and Aunts deal with it and am now facing the same dilemma.
Just as Diwali approaches each year, my good intentions fly out of the window as I am deluged with work.
Today I am presenting another super simple laddu recipe that gets done in less than 30 minutes. Maladu, Maa Laddu, Gulla Senagapappu Undalu or Pottukadalai Urundai involves no cooking at all. Just grind, mix with ghee and make laddus. Can anything be simpler?
And don’t be fooled by its simplicity. Maladu is very tasty and has a great shelf-life; so you can make it in advance of Diwali and store it.
Minapa Sunni Undalu (also called Sunnundalu) is an Udad Dal Laddu that is very popular in Andhra Pradesh. Easy to make and absolutely delicious, this laddu is made for most festive occasions like Deepavali.
You can make Minapa Sunni Undalu with Udad Dal with or without the skin. I chose to make it with split udad dal with skin as I love the texture and taste that it imparts. It is also far more healthy than the Sunnundalu made with husked dal.