CHIRER LADOO

I wished to prepare something easy, fuss free, simple ahead of Diwali, something with whatever ingredients available in my kitchen without killing much of my time. During this festive season, we are quite busy cleaning every nook n corner of our homes, decorating them with diya, arranging for "rangoli" / powder colour painting or whatever in whatever way we can. Actually, Rangoli is not exactly a thing of our community, but it looks too beautiful if done properly! I like those made with flowers but I am not an artsy person! Alpona; that is patterns painting is our kind of Rangoli, our maternal aunts had been really good at.

I am loving to roam around the Diwali Bazaar that is held here every year, it gives the feel of a home away from home. Colourful diyas, painted pots, wall hangings and all kinds of home decors are flooding the market. It feels like buying them all but they are pricey. Besides all these, we need to prepare some homemade goodies too. This time it is Chirer Ladoo / Flattened Rice Ladoo for me.

There had been the practice of preparing Chirer moya among us, grown up eating them made with whole flattened rice and jaggery. Mine is a different one, a simplified and quick one. Done with few ingredients, it is tasty! I am sad being unable to do exactly the family recipe of chirer moya!

INGREDIENTS :

Chirey / Poha / Beaten Rice : 200gm
Skinless Roasted Peanut [unsalted] : 2tbsp

Cashew Nut : 10-12
Jaggery : 3 tbsp
Sugar : 1 tbsp
Green Cardamom Powder : 1/2tsp
Raisin : 10-15

Melon Seeds / Char Magaz : 2 tsp

Milk Powder : 2 tbsp
Ghee : 2 tbsp + 3 tbsp

METHOD :

In a wok, heat 2 tbsp of  ghee. Roast the peanuts at a very low heat. They should not burn.

Add the chirey / poha / beaten or flattened rice and keep stirring at low heat for 3-4 minutes. Switch off the gas stove and let it cool.

Grate the jaggery or crush them with a rolling pin. Wash and soak the raisins for 1/2 an hour.

In a blender add the roasted beaten rice, peanuts, cashew nuts, jaggery, sugar, 1tbsp of ghee and the green cardamom powder. Grind them to a coarse powder.

Transfer to a plate. Strain the water from the raisins and add to the mix, also 2 tbsp of ghee & the char magaz / melon seeds.

Grease your palms with ghee & shape them into round balls. This is a bit crucial part!

Our flattened rice ladoo is ready within an hour. Store them in airtight container & refrigerate the extras!