Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

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.

Kesa Mithoi | Assamese Rice Flour Laddu
Kesa Mithoi | Assamese Rice Flour Laddu

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!

If you love laddus, here is a collection of other laddu recipes from my blog.

How to Make Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

 

Kesa Mithoi | Rice Flour Laddu with Jaggery from Assam
Print
Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

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!

Course: Dessert
Cuisine: Assam, Indian, Vegetarian
Servings: 16 Small Laddus
Author: Aruna
Ingredients
  • 2 Cups Rice Flour
  • 2/3 Cup Grated Jaggery I used Nolen Gur
  • 2/3 Cup Grated Coconut
  • 1/2 tsp Green Cardamom Powder
  • 1 Large Pinch Edible Camphor Optional
  • 2 tbsp Ghee
  • 1-2 tbsp Milk or Coconut Water Only if needed
Instructions
  1. Over low flame, dry roast the rice flour till fragrant. Take care that it does not change colour.

  2. In a large bowl, mix together rice flour, jaggery, coconut, cardamom powder, camphor, and ghee.

  3. Mix well.

  4. Take about 1-2 tbsp of the mix and try to form a laddu. 

  5. 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. 

  6. Take 2 tbsp of the mix in your palm and press to form a laddu. 

  7. Make 16 to 20 equal laddus.

  8. Store in an air-tight container.

 

Rice Flour Laddu with Jaggery
Rice Flour Laddu with Jaggery

 

Recipe with Step-by-Step Instructions for Making Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

  1. 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.

  2. Transfer the rice flour into a large bowl or plate and let it cool for a few minutes.
  3. Add all the other ingredients, except milk or coconut water.
  4. Mix well till you get a slightly damp but powdery mix.
  5. Take a little of the mix and try to form a laddu.
  6. 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.
  7. 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.
  8. 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. 😀
  9. Make all the laddus.
  10. 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:

Biyyam Pindi Bellam Undalu | Rice Flour Laddu
Biyyam Pindi Bellam Undalu | Rice Flour Laddu

Assamese Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali

This superb Masoor Aur Arbi ke Patte ki Dal (Red Lentils with Colocasia Leaves) is my first taste of Assamese cuisine and I cannot wait to try more dishes from this North Eastern state of India. Called  Kasu Xaak Konbilahi Dali in Assam, this fragrant dal flavoured with panch phoron tastes simply awesome with some rice and ghee.

Masoor aur Arbi ke Patte ki Dal with rice
Masoor aur Arbi ke Patte ki Dal

In the Shhhhh Cooking Secretly Challenge group, Assam was the state whose recipes we were trying in the month of November, and my partner for this month was Mayuri Patel who blogs at Mayuri’s Jikoni. The two ingredients that she gave me to cook with are Masoor Dal and Colocasia Leaves (Arbi ke Patte). A little bit of research led me to this recipe for Kasu Xaak Konbilahi Dali on YouTube and the result was a superb dal that is going to become a staple in my home.

Kasu Xaak Konbilahi Dal
Kasu Xaak Konbilahi Dal

Also try my recipes for Masoor Dal, Masoor Dal Biryani, and Masoor Dal Biryani with Boiled Eggs.

How to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

Kasu Xaak Konbilahi Dali | Assamese Masoor Dal with Colocasia Leaves | Masoor Aur Arbi ke Patte ki Dal
Print
Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
 

Kasu Xaak Konbilahi Dali is a Masoor Aur Arbi ke Patte ki Dal (red lentils cooked with colocasia leaves)  made in the North Eastern state of Assam. It is tempered with panch phoron and is an excellent accompaniment for rice and rotis.

Course: Accompaniment, Mains, Side Dish
Cuisine: Assam, Indian, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 6 to 8 Large Arbi ke Patte, Colocasia Leaves
  • 1 Cup Masoor Dal, Red Lentils
  • 10-12 Cherry Tomatoes, Cut in Half or 2 Large Regular Tomatoes
  • 2/3 Cup Finely Chopped Onion
  • 1 tbsp Panch Phoron See Notes
  • 2 Bay leaves
  • 3 to 4 Red Chillies
  • 2 tsp Garlic Paste
  • 1 tsp Turmeric
  • 1 tbsp Mustard Oil
  • Salt to Taste
Instructions
Preparing the Colocasia Leaves
  1. Thoroughly wash the leaves.

  2. Chop the tender portion of the stem and the leaves to small pieces.

  3. Add just enough water to cover the leaves.

  4. Pressure cook till soft. I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Preparing the Red Lentils/Masoor Dal
  1. Wash and soak the Masoor Dal in 2 cups water for about 10 minutes.

  2. Pressure cook the masoor dal till mashed.  I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali
  1. In a heavy bottomed vessel, heat the mustard oil till it smokes.

  2. Turn the heat to low and let the oil cool a bit.

  3. Add the panch phoron and red chillies. Stir-fry for a few seconds.

  4. Add the onions, bay leaves, and garlic paste.

  5. Stir-fry till the onion is transparent.

  6. Add the tomatoes, salt and turmeric.

  7. Stir-fry till the tomatoes soften. They don't have to stew completely.

  8. Add the boiled colocasia leaves. Save the water it was boiled in for later use, if required. 

  9. Mix well and cook for a 5 minutes.

  10. Add the boiled, mashed dal and mix well.

  11. If the dal is very thick, add some of the reserved water. Mix well.

  12. Let the dal simmer for a 2 to 3 minutes.

  13. Serve Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali with steamed rice.

 

Step-by-Step-Method to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

  1. Preparing the Arbi ke Patte | Colocasia Leaves
    1. Wash the leaves.
    2. Cut the leaves to small pieces. You can also add the tender portion of the stalks.
    3. Transfer the chopped leaves into a vessel and add some water; just enough to cover the leaves.
  2. Soaking the Red Lentils/Masoor Dal
    1. Wash the Masoor Dal in running water till the water runs clear.
    2. Soak the washed dal in 2 cups water for about 10 minutes.
  3. Cooking the Dal and the Leaves
    1. Pressure cook the masoor dal and leaves in 2 separate vessels for 3 or 4 whistles.
    2. Mash the dal.
    3. Drain any extra water from the leaves. Reserve some of the water in which the leaves were cooked for later use. We can add it to the dal if it is too thick.

  4. Making the Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
    1. In a heavy bottomed vessel, over medium heat, heat the mustard oil. I heat the oil till it smokes and changes colour to white. 
    2. Lowe the flame and let the temperature of the oil come down. If you do not do this, the panch phoron will burn.
    3. To the oil, add the panch phoron and red chillies.
    4. Stir-fry for a few seconds till the panch phoron starts to change colour and becomes aromatic.
    5. To the tempering, add the onions, bay leaves, and garlic paste.
    6. Stir-fry till the onion is transparent.
    7. Next, it is time to add the chopped tomatoes, salt and turmeric.
    8. Stir-fry for 3 to 5 minutes till the chopped tomatoes just start to soften. Don’t let the tomatoes become mushy.
    9. Add the boiled colocasia leaves. Mix well and cook for 5 minutes.
    10. Add the cooked dal and mix well.
    11. If the dal is very thick, add some of the reserved water. Mix well.
    12. Let the dal simmer for a 2 to 3 minutes.
  5. Serve Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali with steamed rice.
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam

Do see the Assamese recipes tried my fellow bloggers in the Shhhhh Cooking Secretly Challenge by clicking the link below.