Has a week whizzed without a new post on this blog? Darn! there goes my New Year's resolution to publish two posts per week out of the window. But, my motto for 2014 in general is to say to myself every single morning - 'I Refuse to Give Up!'. So, here I am with a new recipe - "Coconut and Rava Laddu" (Sooji Ka Ladoo) for you all adapted from my BFF DK's blog - Chef In You. Just a handful of ingredients and less than 30 minutes of time is all that's needed to make my favorite laddu of all time.
It is not often that I indulge myself into desserts that are especially deep fried and those who know me are aware of the fact that I don't really have a sweet tooth either. But, the gloomy, not-so-peppy weather in Hyderabad is not helping me and with a blocked nose and sore throat I, to my mom's surprise begged to make some "Sojjapallu" (kesari stuffed poori) past weekend. My mom, being the best couldn't refuse her daughter's wish..;-)
..and as she was making them, I happily took some step by step pictures to share with you all.
Sojjappalu (or Sojja Poori) is a classic Andhra sweet normally made for festivals and other happy occasions. Those who are counting calories might have to just to look at these photographs to pacify their cravings. It is hard to express in words how divine these taste. Rava Kesari (the stuffing for these), as-is is a very popular and imagine if we stuff that into a poori! You see where am I going and why its hard to describe how it tastes. :-)
1 cup sooji rava/semolina
1 cup sugar
1/4 cup ghee
1/2 tsp saffron strands, mixed with little warm water [or any edible orange food color]
1/2 cup in total - cashew nuts, raisins
4 whole cardamom pods, crushed (or 1/8 tsp cardamom powder)
3 cups of water
Oil - for deep frying
Preparation:
How to prepare the dough -
Step 1: Knead maida, rice flour with water into a poori consistency. Rub 1/4 cup oil all over the dough. Cover and rest for 2 hours.
How to prepare the stuffing -
Step 2: Heat 1/2 tsp of ghee in a small kadai and fry cashews with raisins. Keep aside.
Step 3: Heat 3 cups of water in kadai. Add sugar. Stir until it dissolves. Add ghee. Let it come to a rolling boil. Reduce to low-heat and then slowly stir while adding the rava (Make sure there are no lumps). Cook until it is thickened for 5-6 minutes. Just before turning off the heat, add fried cashew with raisins and cardoamom powder. Mix well. It is very important to cool to room temperature as it will be used as a stuffing. Make 10 small lemon sized balls out of it.
How to make Sojjappalu (Kesari Poori) -
Step 4: Make 10 equal sized balls out of dough. Roll out a small round. Put a kesari ball in the middle. Cover gently with hand. Don't use rolling pin. With hand, gently press on each side by placing on a plastic sheet and make into a round. Repeat the same with all of them. Note: Refer to the step-by-step pictures above.
Step 5: Heat oil in a kadai. Slide one-stuffed-poori-at-a-time into hot (not smoking) oil. Fry until light golden brown. Drain onto paper towels.
Serve warm to pep up those gloomy day and to bring an instant smile on your faces! :D
These are also made as offering for Vara Lakshmi Vratam which is on July 27th 2012. May be you can woo the Goddess with these goodies this year! I am sure she will be extremely happy, so will be your family & friends!
This is the yummiest of all Indian desserts and its so simple to make. When refrigerated properly, it stays fresh for atleast 3-4 days.
Enjoi..:)
Sooji Halwa
Ingredients:
2 cups Sooji (Cream of wheat) 2 cups Sugar 1/2 cup Nuts, finely chopped (I used cashews, raisins and almonds) 8 cups of water 1 tsp Ghee
Preparation:
Step 1: Heat a tsp of ghee and roast the nuts, until golden brown. Set aside.
Step 2: In a sauce pan, bring water to boil and add sugar. Stir well. On a medium-low flame, slowly add sooji, while stirring it constantly so that it doesn't form lumps.
Step 3: Cook for 4-5 minutes and now add half of the roasted nuts. Mix well.
Step 4: Take a flat bottom bowl and evenly spread rest of the nuts at its bottom. Spread the halwa on them and press. Turn it upside down on the serving plate. It looks so beautiful topped with raisins and is in the shape of a cake..:)
This is how I served for Diwali potluck party at my work place.
