Rawa-Rose-Urundai

#RawaRoseUrundai :
Some days back I made ghee from butter and as usual finally added drumstick leaves into the simmering hot ghee. Drumstick leaf - Murungai keerai has to be added at the end to enhance the aroma of the ghee. Usually I used to make kesari in the vessel in which the ghee was made. This time I decided to make a sweet that would include dried rose petals as I have dried lots of rose petals and preserved in bottles and also wanted to add ghee fried murungai keerai [ drumstick leaf ] for its health benefits. 
I have been using those dried rose petals only to prepare herbal tea. I carefully studied different recipes of sweets and whether those dried rose petals could be included in it. The idea is that the sweet thus prepared should have taste and aroma of rose petals. Suddenly it struck me that my mother used to add a few drops of rose essence while making Rawa urundai. So I thought why can't dried rose petals be added to it instead of essence. 
Finally this is how I prepared rawa urundai adding dried rose petals, fried murungai keerai [ drumstick leaf ], cashew nuts and dried dates.

Ingredients :
1 cup	Rawa [ Sooji ]
1 cup	Sugar [ Adjust ]
3 - 4	Cardamom
3 - 4	Dates Dried [ Sultana or raisins ]
5 - 6	Cashew nuts
1 Tbsp	Murungai keerai [ Optional ]
small piece	Nutmeg [ Optional ]
1/3 cup	Rose petals dried
A pinch	Salt
1/4 cup	Ghee

Method :
Break cashew nuts into small pieces.
Chop dried dates into small pieces.
Pluck murungai keerai from its stem and wash.
Pat dry with a clean & dry cloth.
Set aside.
Grind sugar into a nice powder using a mixer grinder.
Transfer into a vessel and keep aside.

Heat a heavy bottomed vessel or kadai on a stove over medium flame.
Dry roast rawa [ sooji ] till it gives out aroma.
The rawa shouldn't be allowed to change its color.
Transfer into a plate or bowl and set aside.
Allow to cool down.
In the same vessel/kadai add rose petals and stir only for very few seconds and transfer to the plate containing roasted rawa.
Take roasted rawa, dried rose petals, cardamom, nutmeg and salt.

Grind into a nice flour using a mixer grinder.

Heat heavy bottomed vessel/kadai on stove over low flame.
Add 1 Tsp of ghee and roast chopped dried dates [ sultanas ] till it turns golden color.

Transfer into bowl. 
In the same vessel/kadai add another teaspoon of ghee and roast cashew nuts till it becomes golden color.
Transfer into the same bowl.

Again in the same kadai add 2 teaspoon of ghee and roast murungai keerai on slow fire till the leaves become crisp and brittle.
Take care not to allow the leaves to change its color.
Transfer into the same bowl.

Now add rest of the ghee in the same vessel/kadai and heat till ghee melts down.
Turn off the stove and take off the vessel from the stove.
Add powdered sugar, powdered rawa & rose mix and all roasted ingredients.

Mix well with a ladle.

Tightly roll the rawa mixture into small urundai [ ball ] with hand. 
Neatly arrange in a clean and dry container with lid.
Enjoy tasty, healthy and yummy Rawa rose balls!!!

If the ball tends to break while pressing with hand then add some more hot ghee and mix well.
Then roll into balls.

It can be stored for a week at normal temperature.

You might like to try

Thinai Murungaikeerai urundai [ Foxtail millet drumstick leaf balls ]

Thinai Payasam [ Foxtail millet Payasam ]

Aval [ Rice flakes ]  Kesari

Rawa Urundai [ Sooji sweet Ball ]

Brown top  millet bread

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