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South Indian sweet with Bengal gram(Kadalaparippu), coconut and jaggery
Published On: 15 Jul 2005
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Lightly roast dry the dal.
Cool and soak it in water for 2 - 3 hrs.
Drain off the excess water.
Heat up a pressure cooker.
Add dal and enough water to immerse it in a small vessel.
Place it inside the cooker and cook upto 2 whistles.
:- It should be just soft & not mushy.
Drain and mix with coconut.
Mix the jaggery with very little water.
Place it on fire and stirring continuously, dissolve it.
Strain and use this little by little to grind dhal-coconut mixture to a rawa like paste.
Add the rest of jaggery water.
Mix them in a vessel with 1 tbsp of ghee.
Allow it to boil.
As soon as the mixture starts boiling, reduce the flame and cook on a low flame, stirring regularly to make sure it does not get burnt.
Reserve 2 tsp of ghee for frying cashews and add the rest at frequent intervals.
When it starts getting granular, add cardamom powder and cashews fried in ghee.
Remove and stir to break up the granules.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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