Peanut Laddu (Verusenaga Undallu)

Ingredients:

1) Ground Nuts (Peanuts) = 2 Cups.
2) Jaggery = 1 1/2 Cup.
3) Ghee = 1/2 tsp.
4) Elachi Powder = 1Pinch.

Method :

1) Take a wide pan fry the Peanuts without Oil and keep them aside

 2) Remove the skin of the Peanuts

3) In the same pan add 1 1/2 Cup of Jaggery along with 1/4 Cup of water
4) Once the Jaggery melts and starts boiling and keep them aside for 5Min then filter it to remove any dirt present in the jaggery.
5) Now add the Jaggery syrup  back to the cleaned pan then add elachi powder and boil to thick consistency.
6) Take a bowl / or plate with little water drop little Jaggery syrup into water to test the thick consistency and it should become slightly hard ball when you touch with fingurs..
7) Then pour the Peanuts to the jaggery syrup and mix well so that the Peanuts gets coated completely with Jaggery syrup then swith off the stove.
8) Apply Ghee or Oil on your palms.
9) Take a small portion and make small balls of it after cooling it  keep them in a air tight container.

Sweet Pongal

Ingredients:

1) Rice (Raw) = 1 Cup.
2) Moong Dal = 2 Tbl Spoons.
3) Water = 2 Cups
4) Milk = 1 Cup.
5) Jaggery = 3/4 Cup.
6) Ghee = 2Tbl Spoons.
7) Raisins = 2Tbl Spoons.
8) Cashewnuts = 2Tbl Spoons.
9) Coconut Pieces = 2Tbl Spoons

Method:

1) Wash the Rice and Moong dal.
2) Cook in Pressure Cooker add water and Milk and get 4 Whistles after the pressure released mash it.
3) Take a pan add 1/2 Cup of water then add jaggery to it  when it start melts filter  it because to remove dirt.
4) Then add jaggery syrup to the cooked Rice and Moong dal and then mix it, cook until it become soft and reduce the flame.
5) Take a small pan add 3 Tbl Spoons of Ghee after heating it firstly fry Coconut pieces and keep them in a bowl /plate then fry Cashewnuts,Raisins.
6) Finally add Elachi Powder and then mix all the fried items on the Rice.

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Tips.
1) Add the Jaggery syrup only after the Rice and Moong Dal  cooked completely.
2) Reduce the flame when adding Jaggery syrup.
3) If you feel the sweet Pongal is thicker add little more warm water /Milk to it.