Almond Oats Ladoos

Yesterday was the Kaaram, Today is the Sweet after all the wonderful comments I received from you - Please round it off with a good cuppa coffee from Starbucks or Dunkin Donuts or better yet, Saravana Bhavan, or Barista :-)
Can there be anything better than incredibly blue skies and a brilliant sun on an extremely cold day (other than blue skies and a brilliant sun on a warm day) ;-) Life is getting back to somewhat normal - I am feeling a lot better and started my day with a kick-ass yoga class. Nothing like a few brisk Surya Namaskars to get the day off to a good start - other than of course, knowing your little one had a relatively restful night and is feeling a lot better today. Wanted to make something guided by gourmet instinct and here's what turned out....Perked up as I am, have decided to send this in for the dessert event at Manjula's kitchen - Nothing ventured, nothing gained, you'll agree :-)- 

The method is very much like Rava ladoos.

In Words

Prep time - 20 minutes 

Ingredients

3/4 cup slivered almonds

1/2 cup of instant oats

1 cup of Turbinado or cane sugar 

1/2 tsp of crushed cardamom

1 tablespoon of cashews

1 tablespoon of sweetened, dried cranberries sliced in half

2/3 stick of butter

Preparation

In a small coffee grinder/magic bullet. powder the almonds, oats and sugar, separately.

Mix them together nicely

Crush cardamom and again mix well

In a small pan, heat butter until it is ghee and add the cranberries and cashews and fry until light golden brown

Strain them and set aside

In the same pan, pour the almond/oat/sugar/cardamom mix and gently fry in medium heat until they sort of appear to come together - this should take no more than 2 - 3 minutes.

Switch off the stove

Add the cranberries and cashews to the ladoo flour and stir in

When it is still moderately hot to the touch, start making the balls (urundais) 

Store in a cool place

Note: If while making the balls, they crumble, chances are you have to heat the flour some more - adding another teaspoon of ghee may also help.

Secret tip: Or perhaps, a not so secret tip, is to put the balls in the fridge for about 30 minutes to allow them to harden a bit. Serve in  your own style. ENJOY

In Pictures

                                          The ingredients measured

powdered

The cranberries and cashews in ghee

now mixed into the powder

my hand trying to make the balls with the hot mix

On the platter :-)

                                                                                          

Last Word: Don't forget to mix in an equal amount of LOVE into the recipe

Reposting for Indus Ladies, Sweets Event

Almond Oats Ladoos

Yesterday was the Kaaram, Today is the Sweet after all the wonderful comments I received from you - Please round it off with a good cuppa coffee from Starbucks or Dunkin Donuts or better yet, Saravana Bhavan, or Barista :-)
Can there be anything better than incredibly blue skies and a brilliant sun on an extremely cold day (other than blue skies and a brilliant sun on a warm day) ;-) Life is getting back to somewhat normal - I am feeling a lot better and started my day with a kick-ass yoga class. Nothing like a few brisk Surya Namaskars to get the day off to a good start - other than of course, knowing your little one had a relatively restful night and is feeling a lot better today. Wanted to make something guided by gourmet instinct and here's what turned out....Perked up as I am, have decided to send this in for the dessert event at Manjula's kitchen - Nothing ventured, nothing gained, you'll agree :-)- 

The method is very much like Rava ladoos.

In Words

Prep time - 20 minutes 

Ingredients

3/4 cup slivered almonds

1/2 cup of instant oats

1 cup of Turbinado or cane sugar 

1/2 tsp of crushed cardamom

1 tablespoon of cashews

1 tablespoon of sweetened, dried cranberries sliced in half

2/3 stick of butter

Preparation

In a small coffee grinder/magic bullet. powder the almonds, oats and sugar, separately.

Mix them together nicely

Crush cardamom and again mix well

In a small pan, heat butter until it is ghee and add the cranberries and cashews and fry until light golden brown

Strain them and set aside

In the same pan, pour the almond/oat/sugar/cardamom mix and gently fry in medium heat until they sort of appear to come together - this should take no more than 2 - 3 minutes.

Switch off the stove

Add the cranberries and cashews to the ladoo flour and stir in

When it is still moderately hot to the touch, start making the balls (urundais) 

Store in a cool place

Note: If while making the balls, they crumble, chances are you have to heat the flour some more - adding another teaspoon of ghee may also help.

Secret tip: Or perhaps, a not so secret tip, is to put the balls in the fridge for about 30 minutes to allow them to harden a bit. Serve in  your own style. ENJOY

In Pictures

                                          The ingredients measured

powdered

The cranberries and cashews in ghee

now mixed into the powder

my hand trying to make the balls with the hot mix

On the platter :-)

                                                                                          

Last Word: Don't forget to mix in an equal amount of LOVE into the recipe

Reposting for Indus Ladies, Sweets Event