Wednesday, December 14, 2016


kurmura/ puffed rice/ pori - 1 cup
Nuts ( almond , cashewnut ,  ) - together  1 cup
Jaggery  - 1 1/2 cup
Little water
Groundnut - roast and remove skin - 1 cup
Porikadalai / chutney dal - 1 cup ( dry roast)
Elachi powder
- 1 tsp
Dry ginger powder - 2 tsp

1st check the thing which we use are crisp or slightly roast everything separately.
In a wok dry roast groundnut , allow it  to  cool . remove the skin .
Coarsely pOwder  groundut, pori , chutney dal, and the nuts.( grind everything separately)
 transfer  all the ground podwe to a bowl.
Add elachi powder , dry ginger powder.
Measure this powder ,( 3 cups)  then take 1/2 the amount of  jaggery( 1 1/2 cup)
NOw in a wok put the jaggery , add very little water.
Cook till jaggery melts and u get thakai padam .( if u drop the jaggery  syrup in water , it shd come to roll like a ball )
remove and add this to powdered items.
MIx well ,  grease ur hand with little ghee and make ladoos.


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