Ellu urundai / Sesame Balls is one among the must to prepare during Vinayagar Chaturthi in all south Indian families. Already I have shared a version of Ellu Urundai or sesame balls – which as soft and melt in mouth version and now the other version which is crunchy and chewy. Also, do check out our video – which has both versions of Ellu Urundai together as a special of Vinayagar Chaturthi. Also it is known as Chimli urundai.
CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Diwali/Deepavali recipes.
Taking this to Fiesta Friday#185 hosted by Angie@thenovicegarderner.
Ellu urundai or Sesame laddo is the combination of both ellu /sesame and jaggery. Ellu urundai / Sesame balls has more health benefits as they lower cholesterol level, protect heart health, improves blood pressure, balances hormones, burns fat and so on. And so, they can be consumed anytime as it takes just 5 mins to prepare. Also, this can be prepared in bulks and store in an air-tight container, as it stays fresh for a week. Let me share the recipe…
Ellu Urundai / Sesame Balls / Crunchy Ellu Urundai recipe
- Ellu / Black Sesame / Til seeds – 1 cup
- Jaggery – ½ cup
- Water – ¼ cup
- Cardamom powder – ½ tsp
Making of Ellu urundai / Sesame Balls –
- Dry roast sesame / ellu in a heavy bottomed vessel for 2 mins or until it crackles. Roast only in medium flame else the sesame will be burnt and you give a slight bitter taste.
- Remove it from flame and transfer it to a plate, spread it and let it rest until it reaches the room temperature.
- Add jaggery and pour water, bring it boil, make sure it reaches the syrup consistency (once you let a drop of syrup to a bowl of water, it should not dissolve) Check out the consistency in the video as the consistency is very important here.
- Add the sesame seeds to the jaggery syrup, remove it from fire, keep on stirring once in a while for 2 mins or until it thickens and comes to a rolling consistency.
- Now take a small portion of sesame/ellu and roll it to a ball, let it rest for mins or until it reaches room temperature.
- Store it in an air-tight container, and it stays fresh for a week.
Gingerbread is one most familiar recipe during winters and a must for Christmas and New Year feast. When I got see most of my blogger buddies sharing Gingerbread Men cookies, thought of sharing something different from that and this resulted me for this Gingerbread Cake.
Gingerbread cake consumes almost 5 mins more than the regular cakes, but it tastes heavenly, smells winter with moist texture and beautiful color. Let me share the recipe here, why wait, give a try and feel the winter before it moves off.
CLICK HERE for more Christmas and New Year recipe and CLICK HERE for more baking recipes.
- All-Purpose flour – 2 ½ cups
- Brown sugar- 2 cups
- Vegetable oil – 1 ¾ cups
- Molasses / Palm Jaggery sryup – 3 tbsp
- Baking powder – 1 ½ tsp
- Cooking soda – ½ tsp
- Cloves powder – ½ tsp
- Cinnamon powder – 1 ½ tsp
- Dry ginger powder – 1 ½ tsp
- Eggs – 3 nos (room temperature)
- Butter milk – 300 ml
- Milk – 150 ml
- Salt – ¼ tsp
Making of Gingerbread Cake –
- In a wide mouth bowl, sieve all-purpose flour, baking powder, cooking soda, cinnamon powder, salt, cloves powder and dry ginger powder, all together and keep it aside.
- In another bow, break the eggs, add brown sugar and beat it until the sugar dissolves.
- Add molasses/palm jaggery syrup followed by vegetable oil, butter milk and milk by beating them at regular intervals of time.
- Meanwhile pre-heat the microwave to 180 degree C and grease the baking tray.
- Add the sieved flour little by little to the wet ingredients and fold them gently (make sure no lumps are formed).
- Pour the batter to the baking tray and bake at 180 degree C for 10 mins or until the tooth pick inserted in the centre of the cake comes out clean.
- Transfer it to plate, once it comes to room temperature.
Serve at room temperature.
- Cream cheese – 1 cup
- Powdered sugar – ¾ cup
- Bring the cream cheese to room temperature, transfer it to a bowl, add the powdered sugar and beat it well until the sugar dissolves.
- Cut the cake into two equal halves, spread the cream cheese frosting over a piece of cake and cover it with the other piece.
- Spread the cream cheese frosting all over the cake and refrigerate for 5 to 6 hrs.
Cut and serve chilled.
Aval Mixture is a perfect tea time snack or a munch prepared by deep frying Aval / Flattened rice, peanuts, cashew nuts and finally flavoring them with chilli powder, turmeric powder and salt.
Aval Mixture or Poha Mixture or Flattened Rice Mixture is prepared commonly on Krishna Jeyanthi as an offering to Lord Krishna in India especially in Tamil Nadu. My hubby was the one who gave the idea and tips of getting the perfect deep fried Aval. Had a steel colander, but rarely I use it. But today I deep fried aval/flattened rice with the steel colander, which helped me to bring out the perfect, crispy, crunchy and colorful Aval/Flattened rice.
CLICK HERE for more Krishna Jeyanthi Recipes / Gokulastami Recipes / Janmastami Recipes.
This is a very simple and can be prepared in minutes. Let me share the recipe…
Aval Mixture / Flattened rice Mixture
Aval Mixture / Flattened rice Mixture
- Aval / Flattened Rice – 1 ½ cups
- Raw peanuts – ¼ cup
- Cashew nuts – 20 nos
- Curry leaves – a handful
- Chilli powder – ¾ tsp
- Turmeric powder – ½ tsp
- Salt to taste
- Oil for deep frying
Making of Aval Mixture –
- Heat oil in a kadai, add the curry leaves, deep fry them, drain the oil, and remove the curry leaves to a plate.
- Add the raw peanuts, deep fry until them, drain the oil and remove it to a plate.
- Add the cashew nuts, deep fry until it turn golden brown, drain the oil and remove it to a plate.
- Add the aval/flattened rice in a steel colander, drop them to oil, deep fry until it becomes crispy, drain the oil and remove it to a plate.
- Take a wide mouth bowl, add all the fried ingredients, sprinkle salt, chilli powder and turmeric powder, mix them well with a spoon.
Store it in an air-tight container, once it comes to room temperature and it stays fresh for 4 to 5 days.