Hi ladies, I am listing "Jaggery Sweets" here. It will be easy for you to check out.HarharAnd surely will add more sweets in this thread. Thiruvadirai Kali and Kuttu Sweet Dosa : 12 Sweet Chips Yummy Kheers and Payasams Black Udad Sundal - Sweet Appam Sugiyan / Suyan Thiratu pal (1) Adirasam Sarkarai Pongal or Sweet Pongal Sarkarai Pongal with Moong dal Akkaravadisal / rice Kheer Vella Cheedai Karamani Sweet Sundal Ellu Podi /Thill Podi Sweet Puttu Sweet Balls Sweet Dosa
Ground nut urundai / Kadalai urundai Ingredients: 2 cups Ground nuts 1 1/2 cup Grated jaggery ½ tsp Elaichi powder 1/2 cup coconut pieces Method: Roast the ground nuts and remove the skin. Add some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency. Immediately add the roasted groundnuts along with elaichi powder and coconut pieces. Sim the flame. Mix it properly and Remove fromt the fire. Make balls of it while it is warm. You can use a little rice flour, so that the syrup does not stick to your hands. You can keep this for months together. very nice snack and generally all will love this.
Pottukadalai Urundai / Processed Channa dal urundai Ingredients: 2 cups Pottu kadalai 1 1/2 cup Grated jaggery ½ tsp Elaichi powder 1/2 cup coconut pieces Method: In a pan, pour some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency. Immediately add the pottukadalai along with elaichi powder and coconut pieces. Sim the flame. Mix it properly and Remove fromt the fire. Make balls of it while it is warm. You can use a little rice flour, so that the syrup does not stick to your hands. You can keep this for months together. very healthy snack and very easy toprepare. Generally children will love this.
Ellu urundai / Thil urundai Ingredients: 2 cups Black ellu. (thil) 1 1/2 cup Grated jaggery ½ tsp Elaichi powder Method: Clean the ellu and wash well with water. Drain and dry under fan. In a pan, pour some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a 'tough' ball turns up, just through it on a vessel. You must hear a good sound.("toung" sound) then it implies the syrup is of the right consistency. You must prepare 'kamarket paagu' that is 'getty paggu'. Immediately add the cleaned and dried ellu. Sim the flame. Mix it properly and Remove fromt the fire. Make balls of it while it is warm. You can use a little rice flour, so that the syrup does not stick to your hands. You can keep this for months together. very healthy snack and very easy to prepare. Usually we prepare this on 'amavasai day' and 'Srartham day'.
Aval Pori Urundai Ingredients: 2 cups Aval pori 1 cup Grated jaggery ½ tsp Elaichi powder 1/4 cup coconut pieces Method: Clean aval pori and keep ready. In a pan add some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency. Immediately add the aval pori along with elaichi powder and coconut pieces. Sim the flame. Mix it properly and Remove fromt the fire. Make balls of it while it is warm. You can use a little rice flour, so that the syrup does not stick to your hands. You can keep this for months together. We make this at the time of 'Karthigai Deepam'
Neel pori Urundai Ingredients: 2 cups Neel pori 1 cup Grated jaggery ½ tsp Elaichi powder 1/4 cup coconut pieces Method: Clean 'neel pori' and keep ready. In a pan add some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency. Immediately add the 'neel pori' along with elaichi powder and coconut pieces. Sim the flame. Mix it properly and Remove fromt the fire. Make balls of it while it is warm. You can use a little rice flour, so that the syrup does not stick to your hands. We prepare this at the time of 'Karthigai Deepam'
Cashewnuts Urundai Ingredients: 2 cups Cashew nuts 1 1/2 cup Grated jaggery ½ tsp Elaichi powder 1/2 cup coconut pieces (optional) Method: Clean and cut cashew nuts. In a pan add some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency. Immediately add the Cashew nuts along with elaichi powder and coconut pieces. Sim the flame. Mix it properly and Remove fromt the fire. Make balls of it while it is warm. You can use a little rice flour, so that the syrup does not stick to your hands. You can keep this for months together. very healthy and nice snack, generally all will love this.
Kamarket This is a very easy and tasty snack. Children will love this very much. Ingredients: 1 cup jaggery 1 tab.sp coconut (option) 1/2 sp ghee 1/2 sp ealachi powder. 2 tab sp rice flour. Method: In a pan, pour some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a 'tough' ball turns up, just through it on a vessel. You must hear a good sound.("toung" sound) then it implies the syrup is of the right consistency. Then sim the stove and if you want to add coconut add it now. Mix well and add ealachi powder. In a plate spread 1 sp rice flour and pour this paagu on that. Allow it to cool for a while. Then try to make balls out of it with the help of balance rice flour. That is all. Your Kamarket is ready. Chew and enjoy.:crazy
Nonbu Vella adai Ingredients: Roasted flour - 1 cup Cooked karamani - 2 tbsp Jaggery powdered - 1 cup Finely chopped coconut or grated coconut - 2 tbsp cardamom powder - ½ tsp One pinch salt Method: Boil water and add jaggery. Allow it to dissolve and drain it. Now bring it to a boil, make the flame sim. Add coconut,cardamom powder and karamani. Mix well. Now add rice flour. MIx well. If you want you can add 1 sp ghee in it. This will give good aroma for the adai. If you want you can add some more water. Just add water with the use of spoon. So that you will not add more water in the dough. Remove from the fire and keep aside. Let is cool, then knead well like chappati dough. Make small adai out of the dough. Note: If you want to know how to cook karamani please click this link. Karadai Nonbu adai Preparation
groundnut balls 2 Ingredients 1 cup unroasted peanuts. 1/2 cup powdered jaggery. Method Deskin the peanuts.In a food processor,make a coarse powder of the peanuts. Remove and keep it aside. Now add the jaggery and peanut powder and run the mixer.once or twice. Again,add both peanut and jaggery and blend them well. Take it out. Make balls out of the mixture. Enjoy as a snack anytime. Note:I wanted the small bits of peanuts present in the laddus,so I made coarse powder.But,as per the original recipe,the laddus use to be made with finely ground peanuts. also you can add cardamom powder or 'dry ginger powder' in the laddu. you can make jaggery 'pagu' and can add peanut powder in that and then make laddu.
