Puffed rice, Groundnut & Sev ladoo is a sweet and crunchy dish similar to peanut chikki. The difference is in the form and taste. In this ladoo preparation we will be adding puffed rice (‘Charmooro’ in Konkani; ‘Pori’ in Malayalam), groundnut/peanut (‘Bimook’ in Konkani; ‘Kappalandi’ in Malayalam) and sev (‘Sopur Koro’ in Konkani) to jaggary. To add to its flavour we add elaichi also. This is usually prepared form left over charmooro, bimook and sopur koro we had taken for preparing ‘Charmoorya Ukkari’ (Preparation I will be discussing in my later posts). Puffed rice, Groundnut & Sev ladoo can be prepared during ‘Diwali’ and also during temple festivals when you expect guests at home.
Ingredients
You need
- 1 cup Chrmooro (Puffed rice)
- 1 cup Bimook (Ground nut)
- 1 cup Sopur Koro (Sev)
- 1 cup Jaggary
- 1/4th cup water
- 8 to 10 numbers elaichi (Powder and use)
Method
Roast the groundnuts on a low flame till they are golden brown in colour, crunchy and there is no raw smell. While roasting the groundnuts do not forget to keep stirring so that they will get roasted uniformly.
Once you have roasted them transfer them on to a dry plate to cool. Once cooled remove the skin by crushing them between your hands. Remove all the skin and keep the groundnuts ready.
Take puffed rice in a pan and dry roast it for just 2 to 3 minutes Or until colour changes to light golden brown. Keep this aside.
Prepare sopur koro as I have mentioned under ‘Sev (Sopur Koro)’. Since this Koro is for a sweet dish preparation you need not have to add asafoetida. Salt is also not required as per me as puffed rice already has some salt in it.
Grate the jaggery and add it to a heavy bottom pan. Add 1/4th cup of water to it and keep on a low flame. The jaggery will begin to dissolve. (NB: When the jaggery has dissolved completely and if you find there are impurities in it then pass it through a sieve or fine mesh. Now continue with the process). Keep stirring the jaggery syrup. The jaggery will start to bubble. Continue stirring until the jaggery reaches one strand consistency. (NB: You can check this stage by dropping some syrup into a bowl of water. It will sink to the bottom and solidify if it has reached one strand consistency).
Once the jaggery syrup has reached this stage switch off the flame and immediately add the roasted groundnuts, puffed rice, sopur koro and powdered elaichi. Mix well thoroughly but gently and quickly till the groundnuts, puffed rice and sopur koro are coated evenly with the syrup.
Apply some ghee on to your hands and even while it is hot start making small/ medium size ladoos out of it.
Your crunchy Puffed rice, Groundnut & Sev ladoo’s are ready to be served.
Once the ladoos are cooled store in air tight containers.
Shelf life – 1 month
Tips
Always go for the normal jaggery. If you go for the premium and organic jaggery you will not get the single strand stage correctly and your ladoos instead of becoming crunchy will become soft and sticky.
Keep a bowl of water ready before starting to make jaggery syrup to help you in checking the one strand consistency. Make ladoo’s while the mixture is hot as the mixture will harden very fast. Now if at all it hardens again heat it for a few seconds and prepare ladoo’s out of it.
