Pearl
21st March 2005, 07:10 PM
AVOLOSPODI OR RICE FLOUR POWDER (LADDU’S)
Raw Rice flour –2 cups; Scraped Coconut – 2 cups; Sugar 2 cups; ghee 3-4 tbspns; Elaka powder 1 tspn; Salt ¼ tspn; Cashewnuts sliced –6 tbspns; plums – 6 tbspns.
Sieve the rice flour salt, put in a kadai add the coconut scraping & broil to a pinkish colour – remove from heat – leave to cool add elaka podi – put the mixture in the dry grinder & run the grinder on pulse mode for 2 secs. Remove & empty the mixture into a bowl – take 3-4 tbspns of this flour mixture & keep in a plate - take 1 ½ tbspn of ghee heat it on low flame & fry the cashewnuts till brown - add the fried cashewnuts to the mixture in the bowl do the same to the plums fry the plums till they swell remove from ghee & add to the plums to the mixture in the bowl mix well – heat the remaining 1 ½ tbspn of ghee & keep - Grease the palms of yr hand with warm ghee – take a small amount of the mixture and shape to form balls (laddus) – roll each laddu on to the flour in the sauce then place to dry on another plate – repeat the procedure till all the mixture in the bowl is over. Once all the laddu’s are prepared - leave to dry tor some time then put into clean, dry air tight containers & keep – use whenever required.
If you don’t want to make laddus then the prepared flour can be eaten just like that.
If the Laddus are not forming – sprinkle a little warm milk over the mixture & catch the laddus
Pearl Subramanian
Raw Rice flour –2 cups; Scraped Coconut – 2 cups; Sugar 2 cups; ghee 3-4 tbspns; Elaka powder 1 tspn; Salt ¼ tspn; Cashewnuts sliced –6 tbspns; plums – 6 tbspns.
Sieve the rice flour salt, put in a kadai add the coconut scraping & broil to a pinkish colour – remove from heat – leave to cool add elaka podi – put the mixture in the dry grinder & run the grinder on pulse mode for 2 secs. Remove & empty the mixture into a bowl – take 3-4 tbspns of this flour mixture & keep in a plate - take 1 ½ tbspn of ghee heat it on low flame & fry the cashewnuts till brown - add the fried cashewnuts to the mixture in the bowl do the same to the plums fry the plums till they swell remove from ghee & add to the plums to the mixture in the bowl mix well – heat the remaining 1 ½ tbspn of ghee & keep - Grease the palms of yr hand with warm ghee – take a small amount of the mixture and shape to form balls (laddus) – roll each laddu on to the flour in the sauce then place to dry on another plate – repeat the procedure till all the mixture in the bowl is over. Once all the laddu’s are prepared - leave to dry tor some time then put into clean, dry air tight containers & keep – use whenever required.
If you don’t want to make laddus then the prepared flour can be eaten just like that.
If the Laddus are not forming – sprinkle a little warm milk over the mixture & catch the laddus
Pearl Subramanian