Channa / Chickpeas - 1 cup
Grated Fresh coconut - 2 tbsp
Red Chilies - 1
Mustard + Urud dal - 12/ tsp
Hing / Asafetida a pinch
Method to prepare:
Run coconut and 1 red chilli in blinder to get a coarse paste.
Heat 1 tsp of oil and add seasonings with hing. Then add the cooked chenna, sauté well. Garnish with the coconut & chilli paste.
Rice Flour - 1 & 1/2 cup
Water - 3 cups.
Salt to taste
For the Filling/ Stuffing
Grated coconut - 3 tbsp
Jaggary - 3 tbsp
Cardamom powder a pinch.
Method to prepare
I used the rice flour, so saved the time on cleaning and drying and powdering!
In a bowl, take the flour and make a smooth paste with enough water. This is to ensure, you don't get lumps when you cook the flour. Boil the rest of the water in a pan with salt. Once it starts boiling, add the rice flour mix. and cook. Making sure there are no lumps.
For the filling, grate coconut and jaggary. Take the jaggary in a pan, add just enough water to cover the jaggary, melt and remove if any impurities are found. Then add the grated coconut and cook to get a thick syrup. Remove to a bowl and keep it aside. If required, you can scoop this stuffing into small balls.
Once everything is done, stream it for 10 mints.
Sesame Laddoos tastes out of the world. This one of the traditional sweets that Amma makes. I managed to prepare them this time. This is traditionally prepared with the black seeds with the skin on. You can get this all preped by washing them sesame seeds the previous day and dried under sun.
Regarding the Sweet Polis, as I had said in my Coconut Poli, it deserves a post on its own. So will talk about it separately. To mention on that, we also made the Vankai Urulagada Kura for it and enjoyed. All in all Vinayaka Chaturthi pooja was good.
Hope everybody enjoyed and had a great time.
Sending this to The Yum Blog for their event on Vinayaka Chaturthi.