• Ingredients:
  • Dry ginger powder: 50 grams
  • Palm jaggery 120: grams
  • Cardamom powder: 10 grams
  • Coconut oil: 1 table spoon
  • Preparation: Mix the dry ginger and cardamom powder in a vessel and keep aside. In an other pan add palm jaggery and to this add one-fourth cup of water and when it begins to boil, add the powder mix little by little, stirring the pan gently without lumps. Stir for a minute, switch off and then add the oil. Rub some oil in your palms and when the mixture is still hot roll them into marble size balls. When it cools, store it in a container.
  • Paasiparuppu Laddu
  • Ingredients:
  • Moong dal 250 grams
  • Grated jaggery 400 grams
  • Cashews 10 grams
  • Almonds 10 grams
  • Coconut oil 1 tablespoons
  • Cardamom powder a pinch
  • Preparation: In a pan, dry roast the dal on low flame, and when it turns aromatic and slightly changes colour, transfer to a plate and allow to cool. Then grind it to fine powder, add the cardamom powder and then sift it and keep aside. Now dry roast the nuts, and when it is still hot take half the portion of nuts, dal powder in a mixer grinder and to this add the jaggery and grind. Transfer the contents to a plate and add coconut oil as required and shape it into lemon size balls. Grind the remaining nuts and powder as well and shape it into balls by adding some oil.
  • Kambu Thattai
  • Ingredients{
  • Kambu (pearl millet) four 2 cups
  • Roasted channa dal flour ¼ cup
  • Channa dal 50 grams
  • Grated coconut ¾ cup
  • Cold pressed sesame oil as required
  • Salt as required
  • Pepper powder ¼ teaspoon
  • Hing as required
  • Preparation: Soak Channa dal for 30 minutes. Sift together Kambu and roasted channa dal flour and keep it in a bowl. To this add the soaked channa dal, coconut, pepper, hing and salt, mix well. No need to add water. Shape them into small balls, then flatten it on a plate or banana leaf lined with oil. Deep fry the discs in hot oil.
  • Recipe by Seethalakshmi Manikandan