Rawa Laddu

Ghee - 1/4 cup

Cashew - 1 tbsp., chopped

Chironji seeds - 1 tbsp.

Raisins - 1 tbsp.

Coconut - 1/2 cup, grated

Rawa - 1 Cup

Sugar - 1 Cup

Cardamom - 3, powdered

Salt

Heat 1 tbsp. Ghee in a pan and roast the Cashew and Chironji seeds until golden brown. Add in Raisins and Coconut gratings. Fry until the Coconut is lightly brown. Add in Rawa and fry until the Rawa is toasted, about 10 min. Stir in powdered Sugar and mix well. Turn off flame. Add in ¼ cup of boiling hot water to the mixture and mix well to combine. Add in tablespoons more water if the mixture is crumbly. Wait for 2-3 minutes and form Laddus.

Wait for the laddus to cool down completely and store in air tight container.

Pazha Vathal

All Purpose Flour - 1 cup

Rice Flour - 1 tbsp.

Sugar - 2 tbsp.

Salt

Baking powder - 1/4 tsp

Turmeric - 1/2 tsp

Cardamom powder - 1/2 tsp

Plantain slices - 15

Oil

In a bowl add the AP Flour along with Rice flour, Sugar, Salt, Baking powder, Turmeric and Cardamom powder. Adding little water at a time knead the mixture to a smooth thick batter.

Dip the Plantain slices in the Batter and deep fry ion Oil until golden.

Serve warm as an evening snack.

Mothagam

For the Dumpling

• ½ cup Raw Rice

• 1 cup Water (1/2 cup + ½ cup)

• ¼ teaspoon Salt

• ¼ teaspoon Oil

For the Stuffing (pooranam)

• ½ cup fresh shredded Coconut

• ½ cup powdered Jaggery

• ½ teaspoon Cardamom powder

• a pinch of salt

• 2 teaspoon ghee

• 5 cashewnuts, broken into small pieces

• 2 teaspoon fried gram dal (pottu kadalai in tamil)

For the Dumpling

1. Wash ½ cup of raw rice in water for 2-3 times. Soak the washed rice in ½ cup of water. Let it soak for a minimum of one hour. Grind the rice in the mixie along with the water used for soaking rice. Do not use extra water. You should grind it to a very smooth paste. Set aside.

2. Heat the remaining half a cup of water in a pan until boiling. Add in the oil and the salt. Add in the rice paste and mix well continously until it forms a very thick paste. Remove off heat. cover with a pan and set aside.

Now lets make the stuffing AKA pooranam.

1. Heat ghee in a pan and add in the broken cashew-nuts. Fry until golden. Add in the freshly shredded coconut, powdered jaggery and cardamom. Fry till all the jaggery is melted.

2. Grind two teaspoon of fried gram dal (pottu kadalai) to a smooth powder. Add in the fried gram powder to the pan and mix well. Switch off the flame. Allow it to cool. The stuffing will thicken up as it cools.

3. Now lets make the dumpling. One can make the dumpling by hand or with the help of the mold.

4. * Look at visual instructions above.

5. Heat an idli vessel with water and steam the dumplings for 7-8 minutes. Remove off heat and serve warm or at room temperature.