ashtami rohini kolam

Avil Kesari Sweet Rice

Ingredients
 2 cups beaten rice (thick variety)
2 cups jaggery powder
 1 tsp orange colouring (mixed in 1 tbsp water)
1/2 cup ghee
10 cashewnuts
20 raisins
10 pods cardamom (powdered)
Method
Soak beaten rice in water and immediately drain . Boil 1 cup of water add jaggery ,cook for about 15 minutes.Heat ghee in a pan and fry raisins and cashewnuts till golden. Add  the soaked avil ,cardamom powder, cashewnuts and raisins. Mix well and serve.
Uppu Cheedai
6 cups rice flour
 1 cup black gram dal flour
1/2 tbsp black pepper
 1/2 tbsp cummin seeds
 1 tsp asafoetida powder
 1 tsp white sesame seeds
1 orange-sized ball of unsalted butter
1/2 coconut grated
 Oil for frying
 Salt to taste.
Method
Grind grated coconut black pepper and cummin seeds to a fine paste. Mix along with rice flour, black gram dal flour, asafoetida powder, white Sesame seeds, butter salt, and enough water to make a thick dough. Spread a clean cloth and roll the dough into tiny balls. Heat oil and fry a few Cheedais at a time. Cool and store in an air-tight tin.

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Vella Cheedai 

Ingredients
 2 cups rice flour
 1/2 cup jaggery (powdered)
1 tsp white sesame seeds
 2 tsp ghee  1 tbsp cocnut pieces
 Oil for frying
Method
Make a thick syrup and check consistency (as for vella Avil). Add sesame seeds, coconut pieces and ghee and set aside. When cool, add rice flour and form a thick dough. Make big marble-sized balls and set aside in a clean cloth for some time. Heat oil and fry a few balls (Cheedais) at a time. Similarly make all Cheedais. (When cheedais are kept on the cloth they trend to lose their shape. Before deep frying roll them again to balls.)

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