Tag Archives: powdered sugar

Moong Dal Ladoo | Nei Urundai Recipe | Pasi Paruppu Ladoo | Easy Diwali Sweets

Nei Urundai

Nei Urundai is a simple and easy recipe to make for Diwali. If you have to make lot of sweets, it would be better if you have this recipe in your to-do list. Kids can also help you to shape the ladoo.

Trust me, they would love to do it. My aunt makes very good ladoos, and during the time of Diwali, she would make a dozen of ladoos and send it for me. This was one of the sweets that I made for my “Thalai Diwali”. Sanvi likes ladoos so much especially this one. I make this ladoo very often for Sanvi. Nowadays, Shreeya is also liking it. Hope you all like it too. Here is the recipe of Nei Urundai…

Preparation Time. 15 minutes
Cook Time. 20 minutes
Recipe Category. Sweets
Recipe Cuisine. Indian
Serves. 12

Ingredients

Yellow moong dal (pasi paruppu) – 1 cup
Sugar – 3/4 cup
Ghee – 1/4 cup + 2 tablespoon
Cardamom – 2 pods
Cashew nuts – 8 nos.

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Powder cardamom pods and sugar finely using a blender. Dry roast moong dal in medium flame until it turns golden brown in color.

2. Keep stirring the moong dal to ensure even browning. Once they turn golden brown in color, grind them to a fine powder.

3. Sieve the moong dal powder and powdered sugar to remove any grainy particles. Now add a teaspoon of Ghee, and fry the cashews till golden brown.

4. Transfer the moong dal flour, powdered sugar, and fried cashews to a wide mixing bowl. Meantime, heat Ghee in a pan. When the Ghee is warm, add the Ghee to the mixing bowl little by little.

5. Combine the powdered sugar, moong dal flour, fried cashew nuts and Ghee well using a ladle. If the Ghee is hot, let it rest for awhile until its warm enough for you to handle with your hands. Then shape them into ladoos.

Now, Moong Dal Ladoo is ready! Store it in an airtight containers.

The other Ladoos you may want to try are:
Besan Laddoo, Pottukadalai Urundai

Notes

  • Keep stirring moong dal continuously while roasting it. It should turn light golden brown in color. Make sure you do not burn them otherwise the ladoos will not have a good flavor.
  • Keep stirring moong dal continuously while roasting it. It should turn light golden brown in color.
  • Make sure you do not burn them otherwise the ladoos will not have a good flavor.
  • Add Ghee little by little. If your ladoos have more Ghee, then it would be very shiny and have high flavor of Ghee.
  • If you want more sweetness, you can even add more powdered sugar.
  • If the ladoo has cracks, add more Ghee and shape them.

 

Pottukadalai Urundai | Maa Ladoo Recipe

Pottukadalai Urundai

I have fond memories when I think about Pottukadalai Urundai. Gj and I used to distribute sweets during Diwali to all our friends and relatives here. I did know to cook then. Every Diwali, Pottukadalai Urundai used to be in my list of sweets that I make for Diwali because even if you knew nothing about cooking, you can still make this urundai. It is very easy to make and has more shelf life than other sweets.

My paternal aunt’s mother used to make so many varieties of urundai for us when we were young. There are several versions of urundai and has similar way of preparation. Whenever I find time, I will post the recipes one by one. Until then, try out this urundai and have fun.

Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Reference. Indian
Recipe Category. Snack
Serves. 10 nos.

Ingredients

Roasted gram(Pottukadalai) – 1.5 cups
Powdered sugar – 1/2 to 1 cup
Ghee – 1/2 cup
Cardamom powder (Elakka podi) – 1/4 to 1/2 teaspoon
Chopped cashew nuts (Mundhiri paruppu) – 1 to 2 tablespoons

 

Preparation

Grind roasted gram(pottukadalai) to a fine flour. Then, sieve both the roasted gram flour and powdered sugar. In a mixing bowl, add the roasted gram flour, powdered sugar, and cardamom powder. Now, fry the chopped cashew nuts in one teaspoon of Ghee until golden brown. Add the cashew nuts to the flour mixture in the mixing bowl.

In the same pan, heat the remaining Ghee in low flame. When the Ghee is luke warm, add it to the flour mixture. Rub your fingers with Ghee before you start making balls. When the mixture is warm enough, start making small lemon sized/round balls. Press the ladoos gently otherwise it will break.

Right consistency. When you take the mixture in your hands, you should be able to press it and form balls.

Finish the remaining flour by making the round shaped (lemon-sized) balls.

Notes
  • If you have a very sweet tongue, then increase the quantity of powdered sugar.
  • The quantity of Ghee mentioned in the ingredients section is enough. Still, the Ghee quantity depends on its quality as well as the weather. Sometimes, you will need more Ghee.
  • Once you heat the Ghee in low sim, it might lose its heat soon. In that case, you might reheat the Ghee now and then. I had the Ghee in low sim till I made all the balls.
  • Do not substitute Ghee by oil. The ladoos will not taste good.
  • If the mixture/Ghee is hot, be careful. You might hurt your fingers. The Ghee should be luke warm and not hot.
  • If you are very conscious about adding more Ghee, you could add 2 tablespoons of milk instead of Ghee. Milk helps to bind easily.
  • If the mixture cools down completely or becomes dry, you might find it difficult to make balls. In that case, you will have to warm the mixture and make balls.
  • I feel small ladoos are better than big ones. Sometimes, big ladoos will be difficult to swallow.
  • When ladoos cool down, they would harden up a little.
  • Store the ladoos in an airtight container. Shelf life is about 10 days.

Maa Ladoo

Now, Pottukadalai Ladoos/Urundai is ready!

Eggless Black Forest Cake

Black Forest Cake

Eggless Black Forest Cake

I am a die hard fan of Black Forest Cake. When I was young, I used to have Black Forest atleast four times a week. After moving to US, I found it difficult to find it in the stores. I was literally craving for this cake. Not many recipes matched the exact taste. Finally, I tried this recipe from Divyascookbook. Voila…it came out very well. Thanks a million Divyascookbook. These days, Black Forest Cake seems to be costly too. I learned that a piece of cake costs about Rs.40 in India. My friends kids’ just love this cake and whenever they come home, all they ask me to make is Black Forest Cake. This cake is definitely a BIG HIT in my kitchen.
 
Tips for a beginner baker:

Basics of baking a cakeCake baking problems & causesHow to Preheat the Oven?

Ingredients

For the cake

Condensed milk – 400gms (1 can)

Maida – 225gms

Aerated cola – 200 ml (I use Coke/Pepsi)

Butter – 125gms

Cocoa powder – 3 to 4 tablespoons

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

For the sugar syrup

Sugar – 1/2 cup

Water – 1/2 cup

For the cream

Fresh cream/cool whip – 300 ml

Powdered sugar – 4 to 5 tablespoons

Vanilla essence – 1 teaspoon

For the decoration

Cherries – as required

Hersheys milk chocolate giant bar – 1 no.

Preparation

Preheat oven to 350 degrees.

To make the cake

1. Put melted butter and condensed milk in a big bowl and beat well.

2. Sift together maida, cocoa powder, baking powder, and baking soda.

3. Add the maida mixture to the condensed milk mixture little by little by adding aerated cola in between. Repeat it until maida and cola are over.

4. Apply butter to the cake pan and pour the cake mixture. Bake for 30-40 mins or check using a toothpick if the cake is done. Cool down the cake.

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

To make the sugar syrup

In a pan, put sugar and water and boil till the sugar turns golden brown. You can also use the syrup in tinned cherries.

To make the cream

Mix the ingredients found under cream and beat well.Keep refrigerated till use otherwise it will start becoming soggy.

Note.If you are concerned about high calories and don’t like vanilla essence, you can use the cream directly without adding powdered sugar.

Black Forest Cake is very easy to decorate too…you don’t need buttercream icing or royal icing or colors…..all you need is just the cream and a chocolate bar. You can also be very creative in decorating this cake. Grate the chocolate bar or get chocolate curls using a peeler.

To assemble the cake

1. Cut the cake into 3-4 layers.

2. In the serving tray, keep one layer of the cake and sprinkle 3-4 tbsp sugar syrup or you can use the syrup found in the cherries tin.

3. Spread 2-3 tbsp of whipped cream on top of the cake.

4. Repeat the same with the other layers. Now, cover the topmost cake layer and also the sides of the cake with the cream.

5. Then decorate the cake with the chocolate curls or grated chocolate and cherries.

6. Keep refrigerated.

Now, the Eggless Black Forest Cake is ready!!!

Note.

1. Do not check the cake in between by opening the oven for the first 20 minutes.

2. Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mins and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Pottukadalai Urundai | Maa Ladoo Recipe

Pottukadalai Urundai

I have fond memories when I think about Pottukadalai Urundai. Gj and I used to distribute sweets during Diwali to all our friends and relatives here. I did know to cook then. Every Diwali, Pottukadalai Urundai used to be in my list of sweets that I make for Diwali because even if you knew nothing about cooking, you can still make this urundai. It is very easy to make and has more shelf life than other sweets.

My paternal aunt’s mother used to make so many varieties of urundai for us when we were young. There are several versions of urundai and has similar way of preparation. Whenever I find time, I will post the recipes one by one. Until then, try out this urundai and have fun.

Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Reference. Indian
Recipe Category. Snack
Serves. 10 nos.

Ingredients

Roasted gram(Pottukadalai) – 1.5 cups
Powdered sugar – 1/2 to 1 cup
Ghee – 1/2 cup
Cardamom powder (Elakka podi) – 1/4 to 1/2 teaspoon
Chopped cashew nuts (Mundhiri paruppu) – 1 to 2 tablespoons

 

Preparation

Grind roasted gram(pottukadalai) to a fine flour. Then, sieve both the roasted gram flour and powdered sugar. In a mixing bowl, add the roasted gram flour, powdered sugar, and cardamom powder. Now, fry the chopped cashew nuts in one teaspoon of Ghee until golden brown. Add the cashew nuts to the flour mixture in the mixing bowl.

In the same pan, heat the remaining Ghee in low flame. When the Ghee is luke warm, add it to the flour mixture. Rub your fingers with Ghee before you start making balls. When the mixture is warm enough, start making small lemon sized/round balls. Press the ladoos gently otherwise it will break.

Right consistency. When you take the mixture in your hands, you should be able to press it and form balls.

Finish the remaining flour by making the round shaped (lemon-sized) balls.

Notes
  • If you have a very sweet tongue, then increase the quantity of powdered sugar.
  • The quantity of Ghee mentioned in the ingredients section is enough. Still, the Ghee quantity depends on its quality as well as the weather. Sometimes, you will need more Ghee.
  • Once you heat the Ghee in low sim, it might lose its heat soon. In that case, you might reheat the Ghee now and then. I had the Ghee in low sim till I made all the balls.
  • Do not substitute Ghee by oil. The ladoos will not taste good.
  • If the mixture/Ghee is hot, be careful. You might hurt your fingers. The Ghee should be luke warm and not hot.
  • If you are very conscious about adding more Ghee, you could add 2 tablespoons of milk instead of Ghee. Milk helps to bind easily.
  • If the mixture cools down completely or becomes dry, you might find it difficult to make balls. In that case, you will have to warm the mixture and make balls.
  • I feel small ladoos are better than big ones. Sometimes, big ladoos will be difficult to swallow.
  • When ladoos cool down, they would harden up a little.
  • Store the ladoos in an airtight container. Shelf life is about 10 days.

Maa Ladoo

Now, Pottukadalai Ladoos/Urundai is ready!

Pottukadalai Urundai | Maa Ladoo Recipe

Pottukadalai Urundai

I have fond memories when I think about Pottukadalai Urundai. Gj and I used to distribute sweets during Diwali to all our friends and relatives here. I did know to cook then. Every Diwali, Pottukadalai Urundai used to be in my list of sweets that I make for Diwali because even if you knew nothing about cooking, you can still make this urundai. It is very easy to make and has more shelf life than other sweets.

My paternal aunt’s mother used to make so many varieties of urundai for us when we were young. There are several versions of urundai and has similar way of preparation. Whenever I find time, I will post the recipes one by one. Until then, try out this urundai and have fun.

Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Reference. Indian
Recipe Category. Snack
Serves. 10 nos.

Ingredients

Roasted gram(Pottukadalai) – 1.5 cups
Powdered sugar – 1/2 to 1 cup
Ghee – 1/2 cup
Cardamom powder (Elakka podi) – 1/4 to 1/2 teaspoon
Chopped cashew nuts (Mundhiri paruppu) – 1 to 2 tablespoons

 

Preparation

Grind roasted gram(pottukadalai) to a fine flour. Then, sieve both the roasted gram flour and powdered sugar. In a mixing bowl, add the roasted gram flour, powdered sugar, and cardamom powder. Now, fry the chopped cashew nuts in one teaspoon of Ghee until golden brown. Add the cashew nuts to the flour mixture in the mixing bowl.

In the same pan, heat the remaining Ghee in low flame. When the Ghee is luke warm, add it to the flour mixture. Rub your fingers with Ghee before you start making balls. When the mixture is warm enough, start making small lemon sized/round balls. Press the ladoos gently otherwise it will break.

Right consistency. When you take the mixture in your hands, you should be able to press it and form balls.

Finish the remaining flour by making the round shaped (lemon-sized) balls.

Notes
  • If you have a very sweet tongue, then increase the quantity of powdered sugar.
  • The quantity of Ghee mentioned in the ingredients section is enough. Still, the Ghee quantity depends on its quality as well as the weather. Sometimes, you will need more Ghee.
  • Once you heat the Ghee in low sim, it might lose its heat soon. In that case, you might reheat the Ghee now and then. I had the Ghee in low sim till I made all the balls.
  • Do not substitute Ghee by oil. The ladoos will not taste good.
  • If the mixture/Ghee is hot, be careful. You might hurt your fingers. The Ghee should be luke warm and not hot.
  • If you are very conscious about adding more Ghee, you could add 2 tablespoons of milk instead of Ghee. Milk helps to bind easily.
  • If the mixture cools down completely or becomes dry, you might find it difficult to make balls. In that case, you will have to warm the mixture and make balls.
  • I feel small ladoos are better than big ones. Sometimes, big ladoos will be difficult to swallow.
  • When ladoos cool down, they would harden up a little.
  • Store the ladoos in an airtight container. Shelf life is about 10 days.

Maa Ladoo

Now, Pottukadalai Ladoos/Urundai is ready!