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Avil Kesari Sweet Rice Ingredients2 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. 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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