Walnuts-Ragi - dates - Almonds Laddu

Laddus / Unde /Laadu is one of the best sweet and these Walnuts -Ragi-Dates - Almonds are the yummy laddu which is loaded with nutritious and health properties. These laddus can be eaten with breakfast and is full of vitamins and minerals.

I have used little almonds, 3 to 4 figs, a fistful of raisins, 1 bowl of walnuts (200 gr), a pack of dates.

Dates are smashed with fistful of raisins and mixed with powdered other ingredients.
No cooking on fire here. Just dry grind it and mix it well. See that dates are well ripen and it can be smashed easily.
These laddu can be eaten with breakfast, send it to kids snack box, picnics, ladies kitty party, one dish party, travelling, tours etc.
Let us see the recipe now :

Ingredients :

Dry roast :
Ragi/Finger Milelt : 1 Cup
Poppy Seeds : 2 Tbs

To Dry grind :
Badam /Almonds : 10 to 15
Walnuts : 200 grams
Figs : 4 to 5
Cardamom : 5 to 6

To Add :
Dates : 500 Gr
Raisins : 1 Small cup /1 fistful

Method :

1. Dry roast ragi/finger millet and poppy seeds. Let it cool.

2. Dry grind walnuts, almonds, cardamoms and figs.

3. Remove the seeds from dates.
4. Take a big bowl and add dates and raisins.

5. Smash it nicely and add powdered almonds mixture, walnuts powder and mix it well.

6. Add dry roasted ragi/finger millet and poppy seeds.
7. Mix all the ingredients nicely and take a small portion of the mixture.

8. Prepare laddu by pressing the mixture in your palm.

9. Laddu is ready to serve.

Note :

Do not add any water while preparing Laddu. You can add little ghee. (I have not added).
Walnuts helps to hold the powder tightly. Dates provide the moisture content.
Time : 35 to 40 Minutes
Shelf life : 1 Week or little more days.

Serves : 35 to 40 Laddus. (The size should be small).

Nendra baale Sheera/Kesari Baath

Nendra Baale /Nendra Bananan is a type of Banana, and is fiber rich, filled with Vitamins, Minerals and other healthy sources. I have tried Sheera /Kesari Baath using this Nendra Banana.

We from Dakshina Kannada make use of this banana. We do eat this banana, when it is fully ripen, steamed Nendra Bale is good for health. Preparing varieties of dishes like payasa/kheer, dosa and jamoon, just shallow fry in ghee. The ghee fried Nendra banana is good for kids and the people who suffer from anemia. It is full of energy and provides vitamins and minerals.
I have already tried shallow fried bananas, mild spicy dosa, jamoon and now this time it is used in Sheera/Kesari baath. Kesari baath is well known dish for every one in India. Some call it as Sheera.

Let us see some benefits of eating Nendra Banana in our diet.

Nendra banana is provides energy and people do steam and have it for their breakfast. It is also given to small children with honey or sugar.
Nendra Banana is full of vitamins and minerals as I said earlier. It is a rich source of Vitamin C, potassium and other vitamins and minerals. They do help to maintain good health. The fruit's sweetness is balanced with fiber and helps to maintain healthy blood glucose level.
I have used medium sized Rava/Rave/ Semolina / Sooji, sugar, ghee, 1 Nendra Banana, cardamom and dry fruits like cashews, raisins and Saffron.
Let us see the recipe Now :

Ingredients :

Rava /Sooji /Semolina :  1 1/2 Cups
Sugar : 1 1/2  Cups
Ghee : 3/4 Cup
Nendra Banana : 1 Big size
Cashews : 2 Tbs
Raisins : 2 to 3 Tbs
Cardamom : 5 to 6 pods
Saffron : 5 to 6 Rakes
Boiling Water : 3 Cups

Method :

1. Powder Cardamom and keep it aside. Peel off Nendra banana skin and cut into circle shape.
2. Keep a pan on the fire and put 2 to 3 tbs of ghee to it. Let it melt.
3. Add cashews and raisins and fry till the raisins get fluffy.

4   Fry Nendra banana pieces in ghee separately and keep it aside.
5. Add rava and fry till the raw smell disappear.

6.. Now add fried bananas and mix rava nicely.

7. Add boiling water and mix it slowly. Keep the flame very low while you pour boiling water.
8. Stir continuously till it turns thick.

9.  Once Rava gets thick, add sugar and mix it slowly. It turns as liquid.
10. Stir slowly and increase the flame to medium.

11. Sheera gets thick. Stir and add powdered cardamom, saffron flakes and remained ghee.

12. Stir slowly and leave it for a minute. Shift the ready Sheera/Kesari baath to a serving dish. We had this sheera with Coconut Uppittu.

Note :
Fry on low flame to get good texture. Fry rava till the raw smell disappear. Adding more ghee to kesari is optional. Adding kesari colour instead of saffron is optional. Fry Nendra bale nicely in a tsp of ghee before you add it to rava.
Time : 30 Minutes
Serves : 4 to 5 .

Hayagreeva

Hayagreeva is one of the sweet dish, that is normally prepared for Shree Krishna Prasada / Naivedyam. Hayagreeva is prepared using Channa dal, lots of ghee, coconut and jaggery.
There is a story behind it about this sweet Hayagreeva.

My Mother used to tell this story to us and we would listen to her.
Guru Thirtha Vyasarayaru used to prepare this sweet praying Lord Vishnu and used to take it for Naivedyam. But the bowl used to be empty when it is kept in front of the God. Guru Vyasarayaru used to feel very sad but still continued preparing Hayagreeva and taking all the way to Naivedya. Guru always thinking of Lord, Lord Vishnu used to come in the form of horse and eat all the prasada, whitle walking behind Shree Vyasarayaru while he is taking the prasada bowl on his head. Lord used to eat and disappear. This sweet is arpitha for Lord Vishnu. Since Lord Vishnu used to come as Horse faced animal / Haya means Horse, Vadana means the face and since He came in the form of  Horse and ate all the sweet prepared by his bhakta, the sweet got its name as Hayagreeva.
We people from Udupi call this Hayagreeva as Maddi. Maddi means is mixed. Hayagreeva is prepared using Channa dal, ghee, coconut, jaggery and cardamom. Lots of cashews and raisins are used on the top. It is heavenly to eat. It is a must for Naivedya for  Lord Krishna in Krishna/Vishnu Temples.
Let us see the recipe now :

Ingredients :

Channa Dal : 1 Cup
Fresh Grated Coconut : 1 Cup
Jaggery 3/4 Cup
Ghee : 1/2 Cup or little more.
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 to 3 Tablespoons

Method : 

1. Wash and cook channa dal in pressure cooker with required water.
2. Powder or crush cardamom seeds into small.
3. Grate coconut and keep it aside.

4. Now put cooked channa dal in a big pan and add jaggery. Take out the extra water from cooked channa dal before adding jaggery.

5. Jaggery starts to melt and mix dal nicely with jaggery.

6. Let jaggery turns as 1 string consistency.

7. Stir in between and add coconut and a tbs of ghee. Stir nicely.
8. Stir till all the moisture disappear. Fry cashews and raisins in a tbs of ghee and keep it aside.

9. Now add the remaining ghee and powdered cardamom and mix it well.

10. Shift the ready HAYAGREEVA to a serving dish and add fried raisins and cashews. Mix it nicely and serve.

Note :

You can also cook channa dal in a big bowl. (Without using pressure cooker). Optional.
You can add more /less jaggery according to your requirement.
Adding more/less ghee is optional.
See that coconut and jaggery is mixed well with channa dal to get a good taste.
Time : 30 Minutes

Serves : 4 to 5.

Almonds - Oats - Ragi Laddu

Laddu/Laadu/Unde as we call it a sweet round ball of different healthy ingredients like jaggery or sugar, ghee and other ingredients. I always prepare varieties of laddu, and I do give it to our relatives and friends. Here I have prepared Rag and Oats laddu with dry fruits like almonds and raisins.
I have used Oats, almonds, raisins, ragi flour/finger millet flour and jaggery.

Oats are very rich in fiber and good for diet. Almonds filled with minerals and vitamins. Ragi flour is gluten free and good iron content.Raisins are best dry fruit and loaded with good health benefits. Jaggery provides energy and take care of our health.
Let us see the recipe now :

Things Needed :

Sesame Seeds : 2 Tablespoons
Oats : 250 Grams
Ragi /Finger Millet flour : 2 Cups
Almonds : 1 Small Cup
Raisins : 1 Small Cup
Jaggery : 1 1/2 Cups
Ghee : 1 Small Cup
Dates : 1 Big Bowl

Method :

1. Dry roast sesane seeds,  finger millet and Oats till the raw smell disappear. (Dry roast in low flame).

2. Dry grind Almonds, sesame seeds, Oats separately and remove it to a big bowl.

3. Powder Jaggery and keep it aside.
Remove the seeds from dates and smash the dates and see that it turns as one bundle.

3.Keep a pan and put powdered jaggery and 1/2 cup of water. Let it melt completely.
4. Sieve the liquid jaggery and keep it aside.

5. Now keep a pan on the fire and heat. Put cleaned jaggery and stir till it turns into one string consistency.
6. Add raisins and mix it well and stir for  a minute.

7. Put powdered Oats, Almonds and dry roasted Ragi/Finger Millet. Mix the ingredients nicely.
8. Pour jaggery mixture on the top of Ragi - Oats - Almonds powder. Do not pour at once. (
Add it little by little).

9. Add a cup of ghee and mix the ingredients nicely.

10. Take a small amount of laddu mixture and give a laddu shape. ( Round Ball shape).

11. Repeat the same and prepare all the laddu. Let it cool completely.

12. Store in a air tight box. Eat or Serve as you wish to.

Note :

The jaggery consistency should be Little more than one string consistency. Adding any nuts on the top is optional. Frying raisins in ghee is optional. I have used it with out frying. Use of more ghee is optional. You can add little more melted ghee, if you feel that laddu mixture is dry and not able to prepare laddu. (If it dries up it breaks while you are making laddu).
You can also use organic joni bella to prepare the laddu. No need to clean it.
Time : 30 to 40 Minutes.

Serves : 25 to 30 Laddus.