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

For sweet recipes

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Recipe Index

Rawa Urundai

#RawaUrundai : This is one of the traditional sweets done during Diwali festival. If this is done with fresh ghee, then there wouldn't be any other sweet that could stand before it. It is very easy to prepare and everyone can master it.
Here is the method of preparation.
Can make 12 to 15 balls.

Ingredients :
1/2 cup                                Rawa [ Sooji ]
1/2 cup                                Sugar [ adjust ]
3                                         Cardamom
1/4 cup                                Ghee
3 or 4                                  Cashew nuts.

Method :
Break cashew nuts into small pieces and roast well with ghee.
Keep aside.

Heat a kadai on a stove over medium flame.
Dry roast rawa until it gives out nice aroma.
Take care that rawa shouldn't change in color.

Since the quantity taken is very less grind into a nice powder using a mixer grinder.

Transfer into a wide mouthed vessel.
Then powder sugar with cardamom.
Transfer into the vessel containing powdered rawa.
Add fried cashew nut pieces.
Mix well with a long spoon.

Melt ghee in a heavy bottomed vessel and pour into the vessel with rawa urundai mixture.

Rub with fingers and mix well with hand.

Try to make balls with hands.
If the balls keep breaking while making balls, then add some more hot ghee and mix well.

Arrange in an air tight container.
mm... yummy tasty rawa urundai is ready. It can be stored in an airtight container for a week to 10 days.

Similar sweets you might like to try

Payatham Paruppu Urundai

Flax Urundai

Amaranth Ragi Chikki

Karthigai Aval Pori

Amaranth urundai

Ideas for variety of Dishes

Other Sweets

Rawa Buckwheat Idly

#RawaBuckwheatIdly : I have tried many recipes using #Buckwheat [ #Paapparai in Tamil ] such as upma, pongal, payasam, kozhukattai, etc.,.. Today morning when I opened the fridge to see what is there to plan for breakfast, a small amount of old dosai batter was there. I have been making dosai for the past two days. So I scratched my head for new ideas. Finally decided to prepare rawa idly along with buckwheat. Now let me present the method.
Made 12 Idlies.

Main Ingredients :
1/4 cup                                  Dosai batter old
3/4 cup                                  Rawa [ sooji ]
1/4 cup                                  Buckwheat
1 sachet                                 Eno fruit salt
1 Tsp                                     Salt
Other Ingredients :
1                                            Onion, chop nicely
1                                           Green chilly, chop nicely
8                                           Curry leaves, chop nicely
1/4 Tsp                                 Asafoetida
1 Tbsp                                  Carrot grated
1 Tsp                                    Mustard
1 Tsp                                    Urad dal
3 Tsp                                    Gram dal [ channa dal ]
3 Tsp                                    Oil
                        
Method :
Coarsely grind buckwheat using a mixie.
Take dosai batter, rawa, powdered buckwheat and salt.
Mix well by adding 1/2 cup of water.
Keep aside for half an hour.

After half an hour heat a kadai with oil over a medium flame.
Crackle mustard and then add asafoetida, urad dal and gram dal.

Roast until dhals become golden color and then add curry leaves and green chilly.
Saute for a minute and add onion.
Saute for two to three minute or until it gives out aroma and turns slightly pink.

Transfer into the batter and add carrot also.
Mix well.

Keep an idly maker with 3 cups of water on a stove over HIGH flame.
Grease each pit of the idly plate with a drop of oil.
Now add eno salt to the batter and mix well. The batter foams up and raises little bit.


Fill each pit with a ladle of batter.
Keep inside the idly maker and close he lid.

Steam the idlies for 5 minutes.
Check using a knife whether the idlies are done by piercing an idly from top.
If the knife comes out clean then the idlies are ready to scoop out.
Now using a moistened spoon scoop out the idlies from idly plate.
Transfer into a serving bowl.
Again grease the idly plate with oil and fill with batter and steam cook the next set.

Serve hot n soft idlies with coconut chutney

or wet red garlic chutney.

You might also like to try

Buckwheat Pongal

Buckwheat Neer Kozhukattai

Broken wheat Idli

Buckwheat soup

Buckwheat payasam

Ideas for Breakfast/Dinner

Tiffin Varieties

Accompaniments for tiffins

Chutney Recipes

Rawa Idly

#RawaIdli : I used to make rawa idly for breakfast before. But I have completely forgotten this tiffin and haven't done it in recent times. But when my daughter told the other day that she made it following a recipe given in http://www.sharmispassions.com/2012/07/rava-idli-recipe.html . Actually I stopped doing it as it has to be prepared with curd which my daughter doesn't like. Now when she told that she made it, I also wanted to make it. Immediately swung into action. I referred the said recipe and added some other things also and prepared rawa idly for dinner. This is how I made it.

Ingredients :
1 1/2 cup                               Rawa ( Sooji )
1 Cup                                    Curd
1/2 Tsp                                  Cooking Soda
3/4 Tsp                                  Salt ( Adjust )

To Soak :
1 Tsp                                     Black Gram dhal ( Urad Dhal )
2 Tsp                                     Gram Dhal ( Channa Dhal )

To add to Batter :
1/4 Cup                               Carrot grated
1                                          Onion, nicely chop ( Optional )
1/4 Cup                                Capsicum nicely chopped ( optional )
1 Tbsp                                  Green peas ( Optional )

To Temper :
5                                          Cashew Nuts
1/2 Tsp                                Mustard seeds
1 Tsp                                   Gram dhal
4 Tsp                                   Split Ground nut ( Pea nuts )
10 to 15                               Curry leaves
1 Tsp                                   Ginger chopped nicely
1                                          Green chilly, chop nicely
1/4 Tsp                                 Asafoetida Powder ( Perungayam - Hing )
1 Tsp                                   Ghee
3 Tsp                                    Oil

Method :
Soak urad dhal and gram dhal in a small cup.
Take a wide mouthed vessel.
Add rawa, curd and salt. Mix well and keep aside.
Allow it to stand for half an hour.
After half an hour keep a kadai with 1 Tsp of ghee and roast split pieces of cashew nuts until it turns golden color. Keep aside.
Then add 3 Tsp of oil in the same kadai heat over a slow flame.
First crackle mustard seeds, then add gram dhal and ground nut.
When dhals turn to golden color add curry leaves, chopped ginger and chopped green chilly.
Transfer onto a plate and keep aside.
Now add soaked dhals, grated carrots and tempered ingredients to the rawa curd mix.
Mix well and add some water to get required consistency.

Keep an Idly maker with 3 cups of water on a stove over high flame.
Apply oil over the pits of idly plate.
Now add cooking soda to the batter, mix well and fill the pits of idly plate with rawa idly batter.
Keep inside the idly maker.
Steam cook rawa idlis for 10 minutes.
After ten minutes insert a clean tooth pick into an idly to check whether the idly is cooked or not.
If the inserted toothpick comes out without any batter sticking to it, the idlis are done.
Scoop out each idly using a flat spoon lubricated with water.
Press a roasted cashew piece over each idly and arrange in a serving bowl.

Enjoy with green coriander chutney


or pudhina chutney


or with all time favorite coconut chutney.


Note : Fruit salt can be used instead of cooking soda.
Add 1 1/2 Tsp of fruit salt for 1 cup of rawa.


Other Idli varieties to try

Cholam Idli [ Sorghum Idli ]

Idli maavu [ Idli batter]

Kancheepuram Idli

Kambu Idli [ Pearl millet Idli ]

How to cook Idli

Ideas for Breakfast/Dinner

Tiffin Varieties

Accompaniments for tiffins

Chutney Recipes

Rawa Pongal

#Rawapongal - #Sooji #Pongal : Basically pongal is done with rice and green gram dhal. This rawa pongal is just a variation of it.
Here rawa ( sooji ) is used instead of rice. I haven't done this in recent times. I completely forgot this recipe. But when I went to my daughters' place she made this tiffin for breakfast. It was so tasty and very easy to make. I also made two days back and here it is.

Ingredients :
Rawa ( sooji )                                    : 3/4  cup
Green gram dhal                                : 1/4  cup
Turmeric powder                               : a pinch
Salt                                                  : 3/4 tsp

To temper :
Green chilly                                      : 2 ( adjust )
Pepper                                             : 1 tsp
Cumin                                              : 1 1/2 tsp
Curry leaves                                      : 10 to 12
Ghee                                                 : 3 tsp

Method :
Pressure cook dhal with 1/2 cup of water and a pinch of turmeric powder for 3 whistle.

In another burner boil 2 cups of water.
Keep a kadai on third burner with a tsp of ghee.
Roast rawa till you get a nice aroma.
Transfer onto a plate and keep aside.
Add a tsp of ghee again into the kadai.
When the ghee becomes hot splutter cumin seeds.
Then add pepper, nicely chopped green chilly and curry leaves and fry for some time..
Transfer onto a plate.

Open the cooker and add boiled water.
Switch on the stove and keep the burner knob at SIM position.
Add slowly roasted rawa and stirring with ladle.
Rawa gets cooked immediately.
Add the tempered ingredients and mix well.

Keep it closed with a lid for 3 minutes.
Switch off stove.

Now pongal is ready to serve.
Serve hot steaming pongal with a dash of ghee poured over it.
Enjoy with coconut chutny,

pongal thuvaiyal


or vadavath thuvaiyal

rawa Pongal served with Vadavath thuvaiyal

You might like to try

thinai pongal

varagu pongal ..

broken wheat pongal

kuthiraivaali pongal

Millet Recipes

For other tiffin varieties

Tiffin - Breakfast / Dinner


For other Chutney varieties

Chutney recipes