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!
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
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!
- 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
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: