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
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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