Hi Supermoms,
Today I am going to share another interesting sweet recipe .
This is a heirloom recipe and I am so happy that this year my Mother-In-Law made it for us. I tried to capture all important steps while making this traditional healthy recipe.
The ladoo/laddu is called 'Porivilangai Urundai' which is the short form of the word 'Porul vilangai Urndai'. 'Porul -Vilanga' literally means 'that whose meaning/contents cannot be determined. As you cannot determine just one ingredient while eating these ladoos, they were named as 'Porivilangai'.
There is an interesting story behind this ladoo. During the olden days , when our ancestors decided on a pilgrimage that required travelling a lot across the country, they used to carry these ladoos. Originally, the ladoos were made of rice, wheat , whole green moong that was well roasted , powdered and then made into ladoos using thick jaggery syrup. These ladoos hardened so much that it requires a mortar and pestle to break them and eat them. The best part of this sweet is that it helped them to survive in difficult conditions and for many days. They were consumed as any time energy snack . These ladoos can be stored for upto a month.
Even children were given this ladoo to eat as an activity to strengthen their teeth 😁.
In today's time and age, to make it more easy to eat, my MIL has used powdered sugar . You can also use coconut sugar . Another alternative is to use 10-12 dates, chop them, add 1/4 cup of jaggery powder and 1/4 cup water. Heat them together over low flame and when the dates, jaggery thicken and come together , pour it over the multigrain mixture.
You can always make it the traditional way if you do not mind biting into the hard ladoo. For that, melt 1 cup jaggery in 1/4 cup water , make a thick syrup ( one string consistency)and pour it over the roasted and powdered multigrain flour. Mix using a fork and when warm to touch shape them into ladoos. No ghee or oil is required .
We have used whole wheat in the recipe. You can use atta/whole wheat flour if that is easily available. You can also use dry fruits of your choice.
I have given you plenty of options to personalise this multi grain ladoo. Hope you enjoy making them this festival season.
Multigrain Ladoo/Laddu Recipe :
Preparation time: 5 minutes
Cooking time : 15 minutes
Makes : 30 ladoo/laddu
1 cup = 250 ml cup
Ingredients ;
1/4 cup Boiled Rice/Puzhungal Arisi OR Hand pounded Rice
1/4 cup green moong dal
1/4 cup whole wheat
1/4 cup chutney dal/roasted chick peas( broken)/pottukadalai
3/4 cup sugar ( powdered)
6-7 green cardamom ( peel the skin and powdered)
7-8 cashew nuts ( broken)
1/4 cup ghee
Note : You can powder the cardamom along with sugar.
Method :
1. Dry roast the rice, wheat, dals separately till they are nice and brown.
Chef tip : roast them over low flame.
2. Powder the roasted ingredients , sieve and transfer it to a wide bowl.
3. Add powdered cardamom, sugar and mix well.
4. Heat ghee in a small kadai , add cashew nuts and when they slightly turn brown, remove from heat and pour it into the flour-sugar mix.
5. Mix using a spoon and when the mixture becomes warm to touch, take a small portion and shape them into ladoos.
You can store them in a odour free, clean and dry container for upto 15 days .
Your delicious Multigrain ladoo is now ready ! Festival or otherwise, these ladoos are packed with energy and children will enjoy it so much.
Happy Cooking!
With love,
Masterchefmom
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