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

Sweets

For All Recipes

Recipe Index

Thinai-Murungai-keerai-Urundai

#ThinaiMurungaikeeraiUrundai  #FoxtailMilletDrumstickLeafBall :
Three or four 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 get an aromatic ghee. Everyone likes the crispy drumstick leaves fried in ghee and also its aroma. Then I transferred the ghee into a container. Usually I used to make kesari in the vessel in which the ghee was made. But this time I wanted to prepare something different and healthy. Suddenly an idea struck me, and I thought if I include ghee fried crispy murungai keerai to make a sweet urundai then the sweet would be a healthy snack and everybody would consume murungai keerai without any complaints. Then I decided to make the sweet with jaggery. I know from my previous preparations that Thinai and jaggery combination goes well and loved by all. That is why I have decided to prepare a tasty jaggery sweet from thinai and murungai keerai.

 #FoxtailMillet is known as #Thinai [ தினை ] or #thinaiArisi [ தினை அரிசி ] in Tamil. It belongs to minor #Millet.
The botanical name is Seteria italica.

All millet [ kodo, foxtail, finger. proso, pearl and little millets ] are gluten free and show high antioxidant activity.
Foxtail millet may help in controlling blood sugar and cholestrol.
Foxtail millet is a very good source of protein, iron, significant amount of calcium and other minerals.
It is also rich in fiber compared to other cereals.

To know more on Millet :

Millet


Nutrients of Millet

Thinai is sweeter in taste and more suitable for preparing sweet dishes.
#Murungaikeerai [ #DrumstickLeaf or #MoringaLeaf ] is rich in protein [ 9.4 g per 100 g of raw leaves ], 
vitamin A [ 378 ug per 100 g of raw leaves ], 
minerals especially calcium [ 185 mg per 100 g of raw leaves ] and 
iron [ 4 mg per 100 g of raw leaves ]. 
The amount of vitamin A present in murungai keerai is 4 times that of carrot. It doesn't loose much of its nutrients even when the leaves are cooked on high temperature.
After learning about health benefits of foxtail millet  [ thinai ] and murungai keerai  I am sure what I am going to present here would be a healthy sweet snack.

Ingredients :
3/4 cup	Foxtail Millet
1/4 cup	Green gram split
3 - 4	Cardamom
3 - 4	Dates Dried [ Sultana or raisins ]
5 - 6	Cashew nuts
1/3 cup	Murungai keerai
small piece	Nutmeg
1/2 cup	Jaggery
A pinch	Salt
4 - 5 Tsp	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.

Heat a kadai on a stove over medium flame.
Dry roast thinai [ foxtail millet ] till it gives out aroma.
Transfer into a plate or bowl and set aside.
Now in the same kadai add split green gram and dry roast till it turns golden brown color.
Transfer into a plate/bowl.
Allow to cool down.
Take roasted thinai, split green gram, cardamom, nutmeg and salt.
Grind into a nice flour using a mixie grinder.
Transfer into a bowl and keep aside.

Heat kadai on stove over a low flame.
Add 1 Tsp of ghee and roast chopped dried dates [ sultanas ] till it turns golden color.
Transfer into bowl containing the flour we made earlier.
In the same 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.
Mix well and allow to cool down.

In the meantime take jaggery in a vessel and add 2 Tbsp water.
Heat on slow flame till it dissolves completely in water.
After dissolving jaggery boil it for 2 minutes and turn off stove.
The jaggery syrup should be thick and no need to check consistency.
Add 3 Tbsp of jaggery syrup into the flour mix and mix well with a long spoon.
Then knead with hand into a soft dough and if required add some more jaggery syrup.
Divide the dough into small portions and make into small urundai [ balls ] after dusting hand with rice flour.
Neatly arrange in a clean and dry container with lid.
Enjoy tasty, healthy and yummy thinai murungaikeerai balls!!!

It can be stored for a week in normal temperature.

You might like to try 

Thinai fruit custard [ Foxtail millet fruit Custard]

Thinai Payasam [ Foxtail illet Payasam

Aval [ Rice flakes ]  Kesari

Sorghum Dosai [ Chola Dosai ]

Brown top  millet bread

For other Thinai [ Foxtail millet ] Recipes

Foxtail Millet - Thinai Recipes 

For other Millet Recipes

Millet Special

Amaranth-Urundai

#AmaranthUrundai #AmaranthBalls : #Amaranth  is a leafy vegetable 
( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called #amarnathSeeds or simply #amaranth in Tamil. It is called #RajkirKara in Chhattisgarh. Amaranth seed is beneficial to people with hypertension, cardiovascular disease.


Source : http://en.wikipedia.org/wiki/Amaranth

Just like puffed rice, #PuffedAmaranth is also available in the market. I have used #PuffedAmaranth here to prepare a tasty yummy sweet. 

Ingredients :
1 cup	Puffed Amaranth
2 Tsp	Ground nut roasted and split
3/4 cup	Jaggery
1/4 Tsp	Cardamom powder [ optional ]

Method :
Smash jaggery with a stone to break it into small pieces.
Put in a vessel and add 1/3 cup of water.
Heat on a stove over medium flame.
Stir well to dissolve the jaggery in water.
Turn off the stove once it dissolves completely.
Strain through a filter to remove impurities.

Take the strained jaggery mixed water in another vessel and heat over medium flame.
After some time a nice aroma of jaggery comes out.

To check the consistency of the jaggery syrup pour a few drops of boiling jaggery syrup into a bowl containing water.
If it forms a ball inside the water and does not dissipate in water then its at the right consistency.
The syrup ball thus formed makes tang sound if it hits at the sides of the bowl.

Now switch off the stove and add puffed amaranth & groundnut.
Mix well.
Dust hand with rice flour and make balls.
Store in a dry container with lid.
Enjoy!!

It can be stored for 10 days to a month.

Some more interesting recipes you might like to try

Payatham Paruppu Urundai

Flax Urundai

Amaranth Ragi Chikki

Rawa [ Sooji ] Urundai

Karthigai Aval Pori

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