By: Sravan maasa Festive Special

Region: Indian

Dish:Vegetarian - Festivals

Ingredients

Atukulu 1 cup
Yellow split moong dal 1/2 cup
Vermicelli 1/3 cup (semiya) - optional
Sugar 1 1/4 cups, ground to a fine powder
Ghee 1/4 cup + 2 tbsps, slightly warm
Cashew nuts 5-6, finely chopped
Cardamom powder 1/2 tsp

Directions

In a heavy bottomed vessel, dry roast beaten rice on low flame for 4 mts. Remove to a plate and cool. In the same vessel, add vermicelli and dry roast for 4 mts on low flame. Remove to a plate and cool. In the same vessel, add moong dal and dry roast on low flame for 4 mts. Remove to a plate and cool.

Grind each of the three roasted ingredients to a fine powder and keep them each in different bowls. Do not mix them.

Heat a tsp of ghee in the vessel, add the ground vermicelli and roast on low flame for 2 mts. Remove to a plate.

In the same vessel, add 1 1/2 tsps of ghee and add the ground moong dal. Roast on low flame for 2 mts. Remove to a plate.

In the same vessel, add 1 1/2 tsps of ghee and add the ground beaten rice. Roast on low flame for 2 mts. Remove to a plate.

Mix all the three roasted ground powders in a wide plate. Add the roasted nuts, caradamom powder and powdered sugar and mix well.

Slowly add the warm ghee and mix well. Shape into small laddus. If you have difficulty in shaping laddus, add more ghee and make laddus.

Store in air tight container upto 3 to 4 weeks.

Comments

Atukula Laddu is a classic beaten rice (flattened rice flakes) recipe prepared as part of Sri Krishnashtami festival sweet dishes. Simple and tasty mithai.

Rating:      (1 Votes)

1 2 3 4 5       

 Print

Customer Reviews: Write a Review & Share your thoughts with Other Customers.