Atukulu Vundalu
Ingredients:
Poha/ Atukulu 2 cups
Dry Coconut 3×3 inch piece
Roasted bengal gram/ Putnala pappu/ Dalia 1/2 cup
Jaggery/ Metthani Bellam 1 cup
Milk as required
Dry Coconut 3×3 inch piece
Roasted bengal gram/ Putnala pappu/ Dalia 1/2 cup
Jaggery/ Metthani Bellam 1 cup
Milk as required
Method of preparation:
Grind poha into somewhat fine powder.
Cut dry coconut into small pieces and grind it into fine powder.
Grind bhuna chana/gulla senagapappu into fine powder.
Mash hard jaggery into fine powder with pestle.
Add more jaggery according to your taste buds.
Cut dry coconut into small pieces and grind it into fine powder.
Grind bhuna chana/gulla senagapappu into fine powder.
Mash hard jaggery into fine powder with pestle.
Add more jaggery according to your taste buds.
Combine ground poha, ground dry coconut, ground bhuna chana/ roasted split chickpeas and ground jaggery in a deep vessel. Add enough milk to make round balls out of the mixture.
Store tightly and refrigerate to stay for weeks.
Store tightly and refrigerate to stay for weeks.
Notes: Dont forget to grind poha little bit coarsely while making this laddu.
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