Kare Undo ( Sev- Popped Rice Ladoo)

Kare Undo is a jaggery based ladoo. I made slight variations to my Layee pitta undo and made this ladoo. I also referred the cook book written by Jaya V Shenoy. Kare Undo is commonly made for Ganesh Chaturthi.  My mother never made this laddo . So I always wanted to give it a try. Making this ladoo is really time consuming but I knew that the end result would taste awesome. I was really happy with the results and it brought back so many memories :-)

Ingredients:

• Cashew nut- 1/3 cup
• Laaye Pitto/Popped rice (Coarse powder variety) - 1 1/2 cups
• Dark Jaggery/Antu Bella - 1 cup
• Black Sesame seeds- 1 Tbsp
• Cardamom Powder- 1/2 tsp
• Ghee - 1 tsp+ extra for greasing 

For Sev (Karo):

• Besan (Chickpea Flour)- 3/4 cup
• Melted butter- 1 tsp
• Ghee*- For frying

*I used a mixture of oil and ghee to cut down the fat.

Procedure:

The coarse powder of Popped rice looks like this.

First step is to prepare the Sev: Sieve chickpea flour in a bowl. All melted butter to it.

Now slowly add water little at a time to get a dough. Now the next step would be to grease the mould in which we are going to make the sev. I used this-

At the bottom of the mould we need to add the plate, which has many tiny holes throughout (use the plate with slight bigger holes).
Now put the dough into the greased mould and then start rotating it in clockwise direction in the hot Ghee (or oil-ghee mixture) directly, until there is enough room for the noodles to get fried evenly. To stop the noodles from coming, rotate in opposite direction.

Fry the noodles on a medium flame on either sides, until the sev turns crispy and slight brown. Take out the sev from the oil and drain the excess oil on a paper towel. 

Karo is ready!! Once it cools down, crush it into small pieces and set in aside.

Now take a big pan and dry roast the sesame seeds until it starts to splutter. Then transfer it to a plate.

In the same pan add little ghee and start roasting the cashew nut pieces until they turn golden brown. Then transfer it to a plate.

In the same pan, start heating the jaggery on a medium flame along with 1/2 cup of water. 

The jaggery I used looked like this (This jaggery is very soft and is specially used to make ladoos, burfi, chikkis. This jaggery gives good binding and has a distinct taste).

The jaggery begins to melt and starts to boil.

Continue heating till the end point. To know the end point, add 1-2 drops of melted jaggery in a small bowl containing water. The jaggery should form a firm drop and it should turn little hard.

Once this consistency is reached, add the roasted cashew nut, Karo (sev), sesame seeds, cardamom powder, ghee and mix quickly. Then add the coarse powder of popped rice and give a good mix until everything comes together. 

Allow the mixture to cool (until you can handle the heat). Remember that the mixture hardens as it cools. So it has to be formed into ladoos as soon as possible.

Once it is ready to handle, take desired amount of the ladoo mixture in your greased hands and make a ladoo. Repeat the same for the rest of the mixture. I made a total of 17 ladoos.
Kare Undo is ready!!

Store them in an air tight container. It stays good for more than a week.

Read More »

Charmure Undo (Puffed Rice Ladoo) ~ Guest Post for 'Keli Paan'

Hello:

I hope all are having a great time. I am excited to write a guest post at my good friend Anitha Nayak's  Keli Paan blog. When she asked me to write a guest post, it kept me busy to find a good recipe to pick. This is Deepavali time, so picked Charmure Undo or Puffed Rice Ladoo. My Amma used to make this when I was growing up. I am sure this is the same story for many regular visitors of Lakshmi Canteen :)

Easy, tasty ladoos made with puffed rice and jaggery. Click here for detailed recipe at Keli Paan. 

Will be back with another recipe soon!

Read More »

Sabudana Ladoo (Tapioca Pearl Ladoo)

Sabudana Ladoo is a recently learnt sweet dish. I was totally taken by surprise when I saw this recipe in a food group posted by Rajni Kamath. I have tried  making pudding, idli, dosa but never knew that we can make ladoo using sago pearls. Hence noted down the recipe and tried it. It turned out very good. The recipe requires few ingredients and the procedure is also very simple. Binding the ladoos may be little tricky but not difficult. Try making this sometime soon and enjoy!!

Ingredients:

• Sabudana/ Tapioca Pearls- 1 cup
• Sugar- 1/2 cup
• Cardamom pods- 3
• Melted Ghee (clarified butter)- 5-6 Tbsp

Procedure:

Dry roast the sabudana on low heat for 15 minutes. Allow it to cool.

Then take the dry roasted sabudana in a blender and grind it to get a fine powder. Then transfer it to a bowl. Now in the same blender add sugar and cardamom seeds. Grind it to get a fine powder.

Now mix the sugar and sabudana powder. Then slowly add in the ghee to the mixture and incorporate well. Now take fistful of the mixture and bind it well using your fingers, so as to make it round shaped (If you have hard time binding it then, add more ghee).

Continue making more ladoos until the mixture gets used up. Saudana Ladoo is ready!!

Serve it immediately or store in an air tight container for future use. Above measurement makes 12 good sized ladoos.

Read More »

Teela Undo (Sesame Ladoo)

Teela Undo is a popular South Indian sweet. In konkani, Teelu means sesame seeds. This ladoo is especially prepared and distributed during the festival of Sankranthi. 

This ladoo is very simple and 'easy to make'. It requires less amount of ghee and the jaggery added, really makes it very tasty. I added small amount of peanut as well (sesame seeds and peanuts go very well with each other).

Ingredients:

• White Sesame Seeds- 1 1/4 cup
• Peanuts- 2 Tbsp (optional)
• Dark Jaggery (Antu Bella)- 3/4 cup
• Ghee- 1 tsp+ extra for greasing
• Cardamom pods- 4-5

Procedure:

Measure all the ingredients required to make ladoo.

Now dry roast the sesame seeds until a nice flavor is got (don't brown the seeds). Then transfer it to a bowl, for cooling.

Then dry roast the peanuts, until they turn light brown. Transfer it to a bowl and allow it to cool. 

Then remove the peel and crush it coarsely (I used a mortar and pestle).

Next step is to melt the jaggery. The jaggery I used looked like this (This jaggery is very soft and is specially used to make ladoos, burfi, chikkis. This jaggery gives good binding and has a distinct taste).

Now start heating the jaggery in the same pan, on a medium flame along with 4-5 Tbsp of water.

After few minutes, the jaggery begins to melt and starts to boil.

Continue heating till the end point. To know the end point, add 1-2 drops of melted jaggery in a small bowl containing water. The jaggery should form a firm drop and it should turn little hard.
Once this consistency is reached, add the roasted crushed peanuts, sesame seeds, cardamom powder, ghee and mix quickly.

Allow the mixture to cool (until you can handle the heat). Remember that the mixture hardens as it cools. So it has to be formed into ladoos (small sized balls) as soon as possible. If the mixture sticks to your hand as you start making the balls, wait for few more minutes and try again. It sticks when it is hot.

Once it is ready to handle, take a small amount of the ladoo mixture in your greased hands and make a ladoo. Repeat the same for the rest of the mixture. I made a total of 21 small sized ladoos.
Teela Undo is ready!!

Store them in an air tight container. It stays good for more than a week.

Read More »

Oats- Almond Ladoo (Jaggery Based)

Oats- Almond Ladoo is a healthy jaggery based recipe. It had been ages since I bought Oats, jaggery and sesame seeds. Hence wanted to use them in some way. I took some inspiration from my favorite ladoo- Laaye pitta Undo and came up with this recipe. The end result was really good. I was totally happy, not only for using up those ingredients but also for the success of my ladoo.

This ladoo doesn't demand lot of ghee and most of the ingredients used are healthy. Its a guilt free ladoo to satisfy one's sweet tooth :-)

Ingredients:

• Almond/ Badam- 1/3 cup
• Quick Cooking Oats- 1 cup+ 2-3 Tbsp
• Dark Jaggery/ Antu Bella- 3/4 cup
• White Sesame seeds- 1/4 cup
• Cardamom Powder- 1/2 tsp
• Ghee- 2 tsp+ extra for greasing 

Procedure:

Take the almonds.

Now start dry roasting it on a medium heat, for 2-3 minutes.

Then transfer it to a plate, for cooling. Then cut them into slices.

Now in the same pan, dry roast the sesame seeds, for 1-2 minutes and then transfer it to a plate.

Now, in the same pan dry roast the oats for 2-3 minutes and allow it to cool.

Then make a coarse powder of the oats.

Next step is to melt the jaggery. The jaggery I used looked like this (This jaggery is very soft and is specially used to make ladoos, burfi, chikkis. This jaggery gives good binding and has a distinct taste).

Now start heating the jaggery on a medium flame along with 4-5 Tbsp of water. The jaggery begins to melt and starts to boil.

Continue heating till the end point. To know the end point, add 1-2 drops of melted jaggery in a small bowl containing water, for every 2-3 minutes. The jaggery should form a firm drop and it should turn little hard. Once this consistency is reached, turn off the heat immediately. Then add the roasted chopped almonds, sesame seeds, cardamom powder, ghee and mix quickly.

Then add the coarse powder of oats and give a good mix until everything comes together. Allow the mixture to cool (until you can handle the heat). Remember that the mixture hardens as it cools. So it has to be formed into ladoos as soon as possible.

Once it is ready to handle, take a small amount of the ladoo mixture in your greased hands and make a ladoo. Repeat the same for the rest of the mixture. I made a total of 13 ladoos.
Oats- Almond Ladoo is ready!!

Store them in an air tight container. It stays good for more than a week.

Read More »

Laaye Pitta Undo (Popped Rice Ladoo)

Laaye Pitta Undo is a very tasty, jaggery based ladoo. I got this recipe from my mother. In Konkani, laaye pitto means coarse powder of popped rice and undo means ladoo. This ladoo is commonly prepared as a naivedya for Lord Krishna. Hence as a kid, I would eagerly wait for Krishna Janmashtami. I would sit by the side of my mother, watching her make ladoos. This is one of my favorite ladoo. (I got the coarse powder of popped rice from India).

Ingredients:

• Peanut/ Ground nut- 1/4 cup
• Laaye Pitto/Popped rice (Coarse powder variety)- 2 cups
• Dark Jaggery/ Antu Bella- 3/4 cup
• Black Sesame seeds- 2 tsp
• Cardamom Powder- 1/2 tsp
• Ghee- 1 tsp+ extra for greasing 

Procedure:

The coarse powder of Popped rice looks like this.

Take a kadai and start frying the peanuts on a medium flame.

Once it turns slight brown, turn off the heat and allow it to cool.

Now remove the peel and break open the peanuts using your hands. The peanuts are ready to use.

In the same way dry roast the sesame seeds in the same pan until it starts to splutter. Then transfer it to a plate.

Next step is to melt the jaggery. The jaggery I used looked like this (This jaggery is very soft and is specially used to make ladoos, burfi, chikkis. This jaggery gives good binding and has a distinct taste).

Now start heating the jaggery on a medium flame along with 4-5 Tbsp of water. The jaggery begins to melt and starts to boil.

Continue heating till the end point. To know the end point, add 1-2 drops of melted jaggery in a small bowl containing water. The jaggery should form a firm drop and it should turn little hard.
Once this consistency is reached, add the roasted split peanuts, sesame seeds, cardamom powder, ghee and mix quickly.

Then add the coarse powder of popped rice and give a good mix until everything comes together. Allow the mixture to cool (until you can handle the heat). Remember that the mixture hardens as it cools. So it has to be formed into ladoos as soon as possible.

Once it is ready to handle, take a small amount of the ladoo mixture in your greased hands and make a ladoo. Repeat the same for the rest of the mixture. I made a total of 14 ladoos.
Laaye Pitta Undo is ready!!

Store them in an air tight container. It stays good for more than a week.

Read More »