Starting this year with a healthy and authentic recipe. Wishing you all a very Happy New year!!! Toasted Rice Ladoo is an authentic recipe from Tamil Nadu which is prepared during the festival of Thiruvadhirai. In Telugu, we call it Pela Pindi unta. This Prashad is made using toasted rice along with the jaggery. This Prashad can be made using rice, ragi or jowar.
This ladoo is very healthy and can be even had as an evening snack. You need to follow the simple steps to get perfectly toasted rice. Do not add all the rice at once in the pan as I did. I know how to toast it so I added all the rice. If you are a beginner add a handful of rice at a time and toast it until it is puffed up and you get a nice even golden brown color.
To get even color, make sure the pan is very hot before adding the rice to it. Once you add the rice reduce the flame to medium-high. Don’t keep it in medium-low or low as it would take more time to puff the rice. This ladoo taste according to the rice toasted. So the toasting of rice plays an important role in making this ladoo.
Specified jaggery was enough for us if you have sweet tooth go head and add an extra half of cup of jaggery if necessary. There is no need to check for the string consistency. Just bring it to rolling boil, filter it for impurities and use it in the recipe. This ladoo can be kept refrigerated for a week. Now let us see how to prepare this recipe.
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- 1 cup Idli Rice
- 1 cup Jaggery/Vellam grated
- 1/2 cup Coconut grated
- 1 tsp Cardamom/Elaichi Powder
- 10 Cashews/Mundiri broken into pieces
- 2 cups Water
- 2 tbsp Ghee
- Wash idli rice thoroughly. Drain it completely. No need to soak the rice. Dry it on a kitchen towel.
- Heat a pan on high heat. Dry roast the idli rice for 5 mins until it puffs up and turns golden brown in color. Once done transfer it to a plate and let it cool completely.
- Transfer the cooled roasted rice in a mixer jar and grind it to a powder. It should be neither too coarse nor too fine powder.
- Take a saucepan and add jaggery and water. Let the jaggery dissolve completely into the water. Bring it to a rolling boil and switch off the flame. Keep it aside.
- Now heat another pan and add ghee. Once the ghee is heated add cashews and roast it until it turns golden brown in color.
- Then add grated coconut to the same pan and saute until the coconut turns to golden brown color.
- To the same pan add powdered rice and saute for a min until a nice aroma comes. Then add cardamom powder and give a quick mix.
- Now strain the jaggery water into the rice pan and cook on medium flame until all the water is absorbed and forms a rollable dough. Transfer it to a bowl and let it cool for a while.
- While still warm, apply ghee to your hands and take a handful of dough and make it into a ball. Repeat with the remaining dough. Roasted rice ladoo is ready.
- I have used idli rice, you can add any parboiled rice.
- Pan should be really very hot before adding the rice. Then you can reduce the flame to medium and dry roast it until the rice is puffed up and turns golden brown color.
- The ground rice should neither be too smooth nor too coarse.
- I have used organic jaggery, you can even use palm jaggery or palm sugar.
- There is no need to check for the string consistency.
- If using a large quantity of rice, dry roast it in batches in order to get evenly toasted.
Delicious and authentic toasted ladoo is ready to offer as Prashad to God.
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