We have no dearth of festivals and each one come with its own set of savories and sweets that are prepared specially for the occasion. With the Festival of lights, its more general, you have the liberty to prepare whatever you want. From childhood, I remember being actively involved and looking forward to what Amma would make for the day. Those days she used to make so much as we used to distribute to the entire neighborhood. Plus you get to taste their treats. It really used to be such a fun time.

Slowly the traditions gave way to store bought treats as we saw that we can now get a wide variety of stuff which we otherwise may not be able to make at home. Though for sharing with neighbors we order outside, we still have something to be prepared at home. For such occasions, laddos made with different ingredients are really the best choice.

The traditional laddos made with besan batter will be out of order, but you can still make quick ladus with just about anything. This quick laddos are made with Rice flour and jaggary. You can also make them with sugar. The choice is yours entirely but these are really super fast!

These are made with flour that was soaked and shade dried and home ground flour. But you can make it with ready made flour too.

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Recipe: Rice Flour Sweet Balls ~ Biyam Pindi Laddos
Prep Time: 30 minutes
Making Time: 10 minutes
Makes: 10 ping pong sized balls
Shelf Life:Can be stored for a week in a container
Recipe Level: Beginner/Easy
Recipe/Post by: Srivalli


Ingredients:

Rice Flour - 1 cup
Grated Jaggary - 1 cup
Cardamom powder a pinch
Roasted Mixed dry nuts - 1/2 cup (opt)
Ghee - 1 tsp

Procedure:

  • Wash and soak the rice for 10 mins. Shade dry it for 30 mins or till its almost dry. Grind it to a fine powder in your mixer jar. Sieve to get a fine powder.
  • Grate the jaggary and mix with the rice flour. Run it again in the mixer jar. With the moist in the jaggary you will get a thick mass.
  • Remove to a bowl, mix in the cardamom powder, mix well.
  • If you are adding the nuts, break them into tiny bits, and roast them in 1 tsp of ghee. The more crunchy they taste better.
  • Add the roasted nuts to the rice and jaggary mix. Gather as balls of ping pong size ones.
  • Press hard to make them hold together. Store in an air tight box if something is left!

Special Notes/Tips:

  1. Ready made flour might also work out well. But it might be little too dry. So you can use jaggary that is little moist.
  2. Since we are adding the jaggary directly you can't remove the impurities that will be present. I haven't tried out other ways of making it. But ensure I buy that modeled ones which doesn't have much of sand in it.
  3. It is better to get the rice flour ready and then mix, else the mixture might become runny


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5 comments

  1. Sudeshna // 14 October 2009 at 23:25  

    I have had the besan and coconut laddoos (naru we call in Bengali), but this one is absolutely new to me. What jaggery do you use for this one - the sugarcane one or the palm one?

  2. Kalyani // 15 October 2009 at 22:02  

    The laddoo looks tempting & beautiful pictures ........

  3. notyet100 // 15 October 2009 at 23:48  

    laddos look yum,..wish happy diwali to the beyond curries team,..:-)

  4. Vani // 16 October 2009 at 17:41  

    Hey, that is pretty easy to make! Happy Deepavali!

  5. my kitchen // 16 October 2009 at 23:06  

    I never heard about this one.Looks good