ALMOND TRUFFLES#பாதாம் லட்டுகள்#EASY TO MAKE RECIPE#HEALTHY SWEET

Ingredients:

Almonds 250 gm

Boiling Water 500 ml

A2 Cow milk 300 ml

Fresh A2 Cow Ghee 50 ml+50 ml+50 ml

Sugar 400 gm

Crushed Edible Camphor one pinch

Saffron Strands 2 pinches

Freshly crushed Cardamom seeds powder 1/4 tsp

Some Saffron Strands to garnish

Procedure:

Soak Almonds in boiling water for one hour.

Drain the water

Now Almonds are easily peeled off.

Transfer to the mixer jar.

Add milk 300 ml and grind to a coarse paste.

If needed, you can add little quantity of milk again and grind. 

Set ready.

Add 50 ml ghee to a dry pan on low flame.

Transfer the almond paste and saute for 60 seconds.

Add Sugar,  Edible camphor and Saffron Strands.

Stir continuously on low heat for 15 minutes. Continuous and constant stirs prevents burning.

Add 50 ml ghee again.

Continue stirring until the water contents absorbed and cooked.

The contents now gets more thick and non stick consistency.

We have to add 50 ml ghee at intervals couple of times and stir to combine.

Add Freshly crushed Cardamom seeds powder and mix to combine.

The process of cooking should be on low heat throughout.

Turn off the heat and let cooling down for 30 minutes.

Roll equal portion of the cooked contents into a lemon sized spherical or laddoo.

Perfect Balance of ghee, Sugar Saffron, Cardamom seeds powder, milk and Almonds make this laddoos  Divine 😋 

Happy cooking!

 

வல்லாரை லட்டு#BRAHMI LADDUS#INDIAN PENNYWORT SWEET

Introduction:

Vallarai Keerai/Gotu Kola/Mandukaparni/Saraswati/Indian Pennywort/Swaraswataku/CENTELLA ASIATICA is a miraculous medicinal herb that is conferring immense health benefits mainly triggering brain functions and whole nervous system proper functioning and also mitigating joint pain and healing ulcers.

How to make Delicious Vallarai laddus?

Ingredients needed:

3 bunches of Indian Pennywort/Vallarai green leaves/one big bowlful green leaves

Raw A2 cow milk 1.5 cup/300 ml

Palm Jaggery 450 gm

Water 50 ml

Pepper powder 1 tsp

Dry ginger powder 1 tsp

Nutmeg powder 1 tsp

 Freshly prepared A2 Cow Ghee 100ml+25ml

Freshly crushed Cardamom seeds powder 1/4 tsp

Procedure:

Wash the greens and pluck the leaves.

Transfer the leaves to a mixer jar.

Tightly pack the leaves.

Add milk and grind until smooth.

Set ready.

Heat the nonstick pan with palm jaggery.

Add 50 ml water.

Let boiling on medium heat.

Once the syrup develops full of bubbles, test the consistency.

If the syrup is thick and sticky,

transfer the ground paste.

Reduce the heat to low level.

Keep continuous stirring to avoid burning.

Stir for 15 minutes.

Add pepper powder, dry ginger powder and nutmeg powder.

Stir to combine 

Add 100 ml ghee.

Continue stirring.

The contents turn halwa consistency.

Add crushed Cardamom seeds powder 

Add 25 ml of ghee again in this stage.

Mix to combine.

Turn off the heat.

Set aside to cool down.

Make equal size balls.

Vallarai laddus are ready to relish

Happy cooking!

 

BALOON VINE GREENS DOSAIS#MUDAKKATHAN KEERAI DOSAI#முடக்கறுத்தான் தோசை செய்வது எப்படி?

Balloon vine greens commonly termed as Modakkathan Keerai in Tamil is a pakka medicinal herb used for cough, skin diseases, menstrual cramps, constipation, arthritis and rheumatoid problems.

Scientific name: Cardiospermum halicacabum.

It has anti inflammatory and antioxidant properties. Its noticeable relief in joint pain and arthritis  and nervous breakdown suffering patients.

Like every green, it is packed with minerals calcium, iron and phosphorous. 

Our ancestors had been using this greens as medicinal herb for ages.

its every part is having medicinal value.  They introduced in cooking as modakathan keerai dosa, modakkathan keerai Thuvayal, modakathan keerai paruppu kootu, modakkathan keerai appam and so many dishes using this miraculous greens.

We are going to make the most flavourful and yummy modakkathan keerai/greens dosa 

Ingredients:

Fresh Cow ghee 2 tsp

Modakkathan green leaves one bowlfulDry Red chillies 3 pcs

Dry roasted Cumin seeds powder 3/4 tsp

Rock salt 1/4 tsp

Fresh Idli batter 4 ladlefuls 

Water 30 ml

Ghee or Groundnut oil 25 ml

Procedure:

Heat the pan on medium flame.

Add Fresh Cow Ghee 2 tsp

Saute red chillies for a second

Transfer the washed green leaves to the pan.

Saute until shrink.

Add dry roasted cumin seeds powder and Powdered Salt.

Set aside to cool down.

Grind the sauteed contents, adding little water until smooth paste.

In a vessel, add fresh Idli batter.

Transfer the ground paste.

Add 30 ml water and stir to mix well.

Add water if needed.

Dosa batter is to be set aside to ferment overnight or 6-8 hours.

Heat dosa tawa on medium flame.

Rub the tawa with a piece of onion or shallot to get smooth and nonstick dosas from tawa

Make dosas. 

Ghee or oil can be used for drizzling dosas.

Modakkathan greens dosas are ready to enjoy.