Blogging Marathon Edition 9 starts today with about 24 bloggers joining me these two weeks. I had given a month’s break during September for the Navaratri pooja. I was glad knowing that Blogging Marathon was missed. I had spent sometime thinking over the themes and wanted to make sure that the themes are interesting to make the bloggers think out of box. I also wanted to make sure we cook for the Diwali that’s coming round the corner.
But before venturing into the post, I wanted to share some heartbreaking news. It’s been on my mind, but unconsciously refused to think about it, hoping it will not be true. Jayasree Satish, a very dear friend and a wonderful blogger passed away. She was so active and enthusiastically participated in all the events I held. Above all, she was a person I felt one can get to be friends on the first meeting. I am so sad that I never could meet her. When she first joined Blogging Marathon, she had such kind words for the entire concept. I will be missing her and I am sure she would have enjoyed this edition also. This edition is going to be a tribute to her and her wonderful cooking.
Coming to the recipe for the day, this is a dish that Amma makes. It’s wonderful to know that you can make such delicious laddos with common ingredients. I would like to thank my cousin for helping us out with in making this dish..
Moong Dal Laddu | Pesara Pappu Ladoo ~ Step by Step pictures
Dry roast the moong dal and cool
In a mixer, sieve it to a fine powder, repeat this couple of times till you get a fine powder.
Powder cardamon with sugar to a get cardamon powder.
All the ingredients in one place.
In a non stick pan, heat ghee, dry roast the nuts, remove and then roast the freshly grated coconut.
Then add powdered jaggary.
After few minutes, the jaggary will start melting.
Slowly add the powdered moong dal and mix.
Finally add the roasted nuts.
Pesara papu Ladoo | Moong Dal Laddoo
Yellow Split Moong dal – 1 cup
Fresh coconut, grated – 2 cups
Jaggary – 1 cup
Roasted Cashew nuts, Almonds, Raisins – 2 tbsp
Ghee – 2 tbsp
Cardamon powder a pinch
How to make Pesara papu Ladoo | Moong Dal Laddoo
Dry roast the moong dal and grind to fine powder.
Heat a non stick pan with ghee and roast the dry fruits. Roast well and keep it aside.
Grate coconut and roast the coconut in ghee. Add jaggary and it will melt by the heat. After a while the jaggary will start to melt and bubbles will start to form. Switch off the flame.
Then add the roasted moong dal and mix well. Add the roasted nuts.
Allow it to cool down a bit, then make into balls.
Notes: You need not worry about making the balls when it is still hot, you can allow it to cool a bit and then make balls.
Sending this to the following events:
Suma, who is hosting my favorite event MLLA# 40, an event started by Susan