I wished to prepare something easy, fuss free, simple much ahead of Diwali. Something with whatever ingredients available in my kitchen without killing of much time. During this festive season, we are quite busy cleaning every nook n corner of our homes, decorating them with diya, arranging for "rangoli" / powder colour painting or whatever in whatever way we can. Actually, Rangoli is not exactly a thing of our community, but it looks too beautiful if done properly! I like those made with flowers but I am not an artsy person!
I am so much loving roaming around the Diwali Bazaar that is held here every year, as if a home away from home. Colourful diya, painted pots, wall hangings and all kinds of home decors are flooding the market, feels like buying them all. Besides all these we need to prepare some homemade goodies too. This time is is Chirer Ladoo / Flattened Rice Ladoo for me.
There had been the practice of preparing Chirer moya among us, grown up eating them made with whole flattened rice and jaggery. Mine is a different one, a simplified and quick one. Done with few ingredients, its tasty! I am sad unable to do exactly the family recipe of chirer moya!
Chirey[poha] : 200gm
Peanut[unsalted] : 2tbsp
Cashew Nut : 10-12
Jaggery : 3 tbsp
Sugar : 1 tbsp
Green Cardamom Powder : 1/2tsp
Raisin : 10-15
Jaggery : 3 tbsp
Sugar : 1 tbsp
Green Cardamom Powder : 1/2tsp
Raisin : 10-15
Melon Seeds / Char Magaz : 2 tsp
Milk Powder : 2 tbsp
Ghee : 2 tbsp + 3 tbsp
METHOD :
In a wok, heat 2 tbsp of ghee. Roast the peanuts at a very low heat. They should not burn.
Add the chirey and keep stirring at low heat for 3-4 minutes. Switch off and let cool.
Grate the jaggery or crush them with a rolling pin. Wash and soak the raisins for 1/2 an hour.
In a grinder, add the roasted chirey / poha, peanuts, cashew nuts, jaggery, sugar, 1 tbsp of ghee and the cardamom powder. Grind them to a coarse powder.
Transfer to a plate. Strain the water from the raisins and add to the mix, also 2 tbsp of ghee & the char magaz / melon seeds.
Grease your palms with ghee & shape them into round balls. This is a bit crucial part!
Our tasty poha ladoo is ready within an hour. Store them in a tight container & refrigerate the extras!
Ghee : 2 tbsp + 3 tbsp
METHOD :
In a wok, heat 2 tbsp of ghee. Roast the peanuts at a very low heat. They should not burn.
Add the chirey and keep stirring at low heat for 3-4 minutes. Switch off and let cool.
Grate the jaggery or crush them with a rolling pin. Wash and soak the raisins for 1/2 an hour.
In a grinder, add the roasted chirey / poha, peanuts, cashew nuts, jaggery, sugar, 1 tbsp of ghee and the cardamom powder. Grind them to a coarse powder.
Transfer to a plate. Strain the water from the raisins and add to the mix, also 2 tbsp of ghee & the char magaz / melon seeds.
Grease your palms with ghee & shape them into round balls. This is a bit crucial part!
Our tasty poha ladoo is ready within an hour. Store them in a tight container & refrigerate the extras!
Very easy to follow recipe. I am sure going to make them for my kids..thanks for the post
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