Tuesday, June 30, 2015

Bindiya / Coconut - Jaggery laddu


Grated Coconut - 2 cups
Split moong dal / cherupayaruparuppu  - 2 tblsp
Jaggery - 1 cup
Water - 1/2 cup
Cardamon Powder - 1 tsp
Ghee / oil - 2 tsp

First, melt jaggery and keep aside.

In a Thick Bottomed Pan or in a Kadaai, dry roast split moong dal / cherupayaruparuppu and keep aside.
In the same pan add grated Coconut and  keep stirring till the water leaves the coconut. coconut should not turn red also.When the coconut is a bit dried add melted and strained jaggery to the pan. Keep stirring on medium flame for about 5 minute's, till the coconut Jaggery get dried. 
when the mixture is tight without water at all add the roasted moong dal and Cardamon Powder.Also add a tsp of ghee. Mix well.

Remove from  flame, Cool them for 2 minutes. Apply oil/ ghee on your palm and start shaping the coconut-jaggery mix into balls. If its too hot, wait till the heat is bearable by your palms and start shaping them into balls.

You can have it instant or allow them to set for about 5-6 hrs. It gets firm and tastes good too. we can store it for a week and have. .....and there Bindiya Readyyyyy.
Recipe Courtesy: Ajitha Sadanandan (Ajiammayi)

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