31 August, 2021
ALL IN ONE UNDE/MIXED LENTIL SEMOLINA LADDU/ಮಿಶ್ರ ಬೇಳೆ-ರವೆ ಉಂಡೆ/ಆಲ್ ಇನ್ ಒನ್ ಲಡ್ಡು
Happy Gokulashtami to All ….
A special kind of recipe which is a protein rich sweet dish along with goodness of jaggery and also consisting of dry nuts and home made ghee in a moderate amount. Over all a kind of healthy laddu which can be prepared on any kind of occasions.
I found this laddu recipe in one of my old written recipe book. Actually during last couple of months my first son Manoj has visited us here for his summer vacation and I was searching for some different kind of dishes than usual ones to prepare for him and while in the process I found this protein rich laddu recipe in my old book.
In this regard … the to do list was too lengthy and I easily ended up skip making this particular laddu for him. So last night for gokulashtami celebration I necessarily wanted to make this laddu thinking that if not for my Krishna at least for the sake of Lord Krishna I should make.
It has got all the flavours of besan laddu, moong dal laddu, rava laddu and one more type of laddu which we can make using only pigeon peas. So I wish to call this as all in one laddu. It turned out too superb with nice aroma and awesome taste.
Ingredients : measuring cup used – 250 ml
- Pigeon peas – 1/4 cup
- Split bengal gram – 1/4 cup
- Split green gram – 1/4 cup
- Chiroti rave/fine quality semolina – 1/4 cup
- Raw cane sugar/Powdered jaggery (organic) – 1/3 cup
- Cardamoms – 4
- Ghee – 3 to 3&1/2 tbsp
- Cashews – 2 to 3 tbsp
- Pistachios – 2 to 3 tbsp
PROCEDURE :
- Dry roast all the lentils, one by one until aromatic and turns light brown, remove from the heat, transfer to the mixie jar and grind slightly coarsely by adding cardamoms, then transfer to the bowl/Parath
- In the same pan/Karahi, dry roast the semolina as well until aromatic and meanwhile powder the sugar in case you are using sugar, and put roasted semolina and powdered sugar/Jaggery to the same bowl/Parath
- Heat 2 tbsp ghee in that pan/karahi, roast the cashews and pistachios and add it to the mixture in the Parath/bowl
- Mix everything well, when the mixture is slightly cooled and still warm, take portions and shape them into laddu/unde by adding more ghee from the remaining reserved ghee if required (forgot to take this step pic)
- Once cooled completely, store them in a air tight container
