Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu

Sathu Maavu Laadu | Health Mix Laddu | Multi Grain Laddu is an age-old recipe made with jaggery | palm jaggery. It is a healthy sweet and can be made with home-ground or store-bought health mix flour. Last time when I prepared health mix powder, I have made in large quantity having this laddu preparation in mind. Is recipe, I’ve used organic brown sugar as sweetner in this recipe and hence this is a simple recipe made in no time. I know this is the vacation time for kids, so prepare this healthy snack to treat them during holidays.

Recipe for Sathu Maavu Laadu | Sathu Maavu Urundai | Health Mix Laddu:

Cuisine : Indian

Category: Sweet | Snack

Preparation time : 30 Minutes

  yields –20 to 25 Nos

Ingredients:

• Sathu Maavu | Health Mix – 2 cups
• Sugar – 1 ¼  cup
• Ghee –  ½  cup or as required

Method:

1. Dry roast health mix powder in a thick bottomed kadai until you get nice aroma, without burning it. Transfer it to a broad vessel.
2. Grind sugar into fine powder using a mixer grinder and add this to the roasted health mix powder. Mix everything well so that both blend together evenly
3. In the mean time, heat ghee in a kadai.
4. Add hot ghee over the mixture and mix everything with a ladle evenly.  Stop adding ghee once when the mixture is about to stick as we do for puttu mix.
5. Take a handful of the mix and hold it tight together to form a ball when it is hot.
6. Do the same for the rest of the mix.

Your delicious, healthy Saththu Maavu Urundai is ready to relish!

Note:

• Don’t heat the ghee to the boiling point.
• Try to make laddu out of hot mix quickly, otherwise, it will not hold together.
• The shelf life of laddu will be more than 2 weeks, if stored properly.
• I didn’t add any nuts since I’ve ground a good amount of nuts while making health mix powder.
• Sugar amount can be varied according to your sweet preference.

Tags: Sathu Maavu Laddu recipe, Festival recipes, Indian Sweet recipes, Easy sweet recipes, Diwali recipes, Gokulashtami recipes, Krishna Jayanthi recipes, Health Mix recipes, Millet recipes, How to make laddu using health mix powder?, Maavu Urundai recipe, Sathu Maavu Urundai Recipe, Healthy sweet recipe, Siru thaaniya urundai recipe

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Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai

Happy Vinayaka Chathurthi to everyone…

Pineapple Stuffed  Rice Dumpling | Pineapple Poorana Kolukattai was in my to-do list for a long time. For this Vinayaka Chathurthi, I had planned to post many kolukattai recipes. But everything gets end up at the planning stage itself. Somehow today I’ve  pushed myself to prepare this pineapple kolukattai  to post before Ganesh Chathurthi which falls on 5^th September, 2016.

Coming to the recipe, we know  poorana kolukattai can be made of varieties of pooranam.  I like this one very much not only b’cos pineapple is my favourite fruit but the unique taste & flavour of pineapple make these dumplings, something distinctive & more delicious. In this recipe, I’ve used sugar instead of jaggery to retain the colour & flavour of pineapple.

You can check out other Kolukattai Recipes Here.

Recipe for Pineapple Stuffed  Rice Dumpling | Pineapple Poorana Kolukattai:

                          Cuisine : Indian

Category: Festival Recipe | Snack

Preparation time : 15 Minutes

Cooking time : 20 Minutes

                          yields –12-15 Nos 

Ingredients:

• Rice flour – 1 cup
• Gingelly oil – 1 tbsp
• Sugar – ½ cup
• Pineapple (chopped) – 1 cup
• Cardamom powder – 1 tsp
• Ghee – 1 tbsp
• Salt to taste

Method:

For outer dough (மேல் மாவு):

1. Take a pan with 1 ½ cups of water with 1 tbsp of gingelly oil & little salt  and bring it to rolling boil.
2. Take a wide mouthed bowl, put the rice flour ,  add the boiling water slowly to the rice flour, stirring quickly with a whisk. Stop adding water when it reaches the correct consistency.
3. Allow it to cool. Then knead the dough by applying some oil on your palm and keep it covered in wet cloth. Let it sit for 10 minutes.

For Filling (பூரணம்):

1. In a pan, add ghee & sauté the finely chopped pineapple pieces till pineapple becomes tender.
2. Add sugar and stir till both pineapple & sugar some together  like a ball.
3. Add cardamom powder and mix well & switch off.

For making Kozhukattai:

1. Make small balls out of rice flour dough and pineapple stuffing.
2. Take a rice flour dough ball and by applying oil on hand ,flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the stuffing inside and cover this stuffing with the rice dough by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough also.
3. If you find making kozhukattai in this shape difficult, you can make it in semi circular form. Flatten the rice dough on a plastic sheet/ banana leaf greased with oil , place the  stuffing at the centre, then fold the plastic sheet/banana leaf so that the kozhukattai gets folded at the centre. Seal the edges properly to ensure the stuffing does not come out.

Steam the kozhukattais for about 15 minutes and give a standing time for about 5 minutes. Delicious Pineapple Poorana Kozhukattais are ready for Pooja!!

Note:

• Be very careful while adding water to the flour because water quantity will vary depending on the quality of rice used for making flour.
• Rice flour dough should be kneaded well by applying oil so that it should be soft and pliable. Otherwise the outer layer will get cracked or sometimes, becomes hard.
• You can use jaggery instead of sugar but both colour & flavour will get changed.
• Increase or decrease sugar depending on the tartness of pineapple.
• Pineapple essence &  yellow  food colour  can be used which are purely optional. If you add essence, then cardamom powder can be skipped..

Tags: Vinayaka Chathurthi recipes, Pillayar sathurthi festival recipes, Kolukattai recipes, How to prepare stuffed dumplings? How to use Pineapple as stuffing in kozhukattai?, Fruit poorana kolukattai recipe, Fruit stuffed rice dumplings, Annaasi pasha kolukattai recipe, Pillayar chathurthi kolukattai recipes

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Dry Gulab Jamun | Sukha Gulab Jamun

Dry Gulab Jamun | Sukha Gulab Jamun is nothing but a gulab jamun without sugar syrup. We can prepare jamuns following any recipe with  khoya, paneer, bread or even ready-made gulab jamun mix. I prefer these dry jamuns as they lack the sugar loaded syrup. By this way we can satisfy our sweet tooth by indulging in jamuns with less sugar compared to our regular jamuns.

Today I’ve used the MTR Gulab Jamun mix because I wanted to make something quick. At the same time, it had to be sweet for 2 reasons. One, my son’s b’day and the other one, to break the silence in this space for so many months!    

Let us go for the recipe.

Check out the recipe for Sweet Potato Gulab Jamun here.

Recipe for Dry Gulab Jamun | Sukha Gulab Jamun Using Instant Jamun Mix:

                          Cuisine : Indian

Category: Dessert

Preparation time : 10 Minutes

Cooking time : 20 Minutes

  yields –20-25 jamuns

Ingredients:

• Gulab jamun mix – 1 cup
• Sugar- 1 cup
• Water – 1 cup
• Cardamom powder – 1 tbsp
• Rose essence – 1 tsp
• Oil – to deep fry
• Powdered sugar| desiccated coconut – as required

Method:

1. Measure the jamun mix. Add in a broad dry mixing vessel. Break any lumps in the mix. Measure ¼ cup water and add this little by little to the jamun mix. Gently mix the powder with the water to form a smooth dough.
2. Make smooth, small balls out of this dough and keep them aside.
3. In a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between. Make the sugar syrup in ½  string consistency, add cardamom powder and keep it aside. When the sugar syrup is warm, add drops of rose essence.
4. Heat oil in a deep bottomed kadai. Once the oil gets heated, turn the flame to simmer and add the jamuns carefully in a single layer. Don’t overcrowd them in the oil.
5. Fry the jamuns till they become golden brown and the sizzling sound subsides.
6. Take out these jamuns and dump them in the sugar syrup while it is hot.
7. Repeat the procedure for rest of the batch.
8. Allow the jamuns to soak in the sugar syrup atleast for an hour.
9. Check for the jamuns get soften inside with the tinge of sugar syrup.
10. Take out the jamuns from the sugar syrup, roll them in desiccated coconut or powdered sugar.
11. Refrigerate, arrange them in a serving plate  & enjoy!!!

Note:

• If you find the dough becomes watery or the jamun gets broken in the oil, add some ready mix/ Maida.
• Add the fried jamuns when the sugar syrup is hot.
• I didn’t use powdered sugar as I’ve got sugar with tiny crystals. This rolling part in powdered sugar, you can avoid if you want still less sugar. Usually I skip this!
• I always prefer brownish jamuns, if you want you can take out while it is golden brown in colour. But ensure that the jamuns get cooked completely before taking out.

Tags: easy diwali sweet recipe, Dry Gulab jamun recipe, Bengali sweet recipe, Gulab jamun using instant jamun mix, Recipe for sukha gulab jamun, how to make gulab jamun using ready mix?, other ways of making gulab jamun, gulab jamun recipe with ready to make powder, Dry gulab jamun with MTR gulab jamun mix powder 

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Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes

Murukku | Chakli is a traditional Indian snack made during festivals like Diwali, Krishna Jayanthi,etc I’m sure everyone has  nostalgic memories related to Deepavali sweets & savouries and one among them is murukku. Now-a-days, we too try to replicate things for festivals like our moms but it is very difficult to do everything from scratch as our moms & grand moms did those days. Ofcourse lot of readymade flours available to help us in this fast world. I don’t dare to buy those to do experiments. But readymade idiyappam flour is the one which I keep stock always for preparing idiyappam for our dinner. Once  I tried the murukkus  with idiyappam flour and they were so light, crisp & soft. From then on, I tried so many times with different brands & every time it came out well. It is a fool proof recipe, even the beginners can try without any fear.
Let us move on to the recipe!

Recipe for Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes:

Cuisine : Indian| South Indian

Category: Snack

Preparation time : 10 Minutes

Cooking time : 25 Minutes

yields  – 12-15 (medium size)

Ingredients:

• Idiyappam Flour – 1 cup
• Roasted gram dhal| Pottukadalai powder – ¼ cup
• Butter (at room temperature) – 1 tsp
• White sesame seeds  or Jeera – 1 tbsp
• Salt  to taste
• Oil – for frying
• Water – as needed

Method:

1. Heat 2 cups of water in a sauce pan.
2. Dry muruku press with star hole and a flat laddle .Grease both with little oil and keep ready.
3. In the mean time, heat oil in a broad kadai.
4. Sieve idiyappam flour and transfer it into a mixing bowl.
5. Powder pottukadalai in a mixer and sieve. Measure ¼ cup powder and add it to the idiyappam flour. Add salt and jeera|sesame seeds and mix everything well.
6. Add butter and mix well with your hands. Then add hot water little by little and knead into a soft dough.
7. Divide the dough into equal cylinders and place one in the murukku press. Squeeze the dough on the back of the greased ladle in circular pattern.
8. Gently slide this into the hot oil and wait for 2 minutes.
9. When you see the murukku becomes firm in texture, transfer it to the other side and cook till the oil sound stops. Take out and keep on the paper towel.
10. Store in an air tight container once they completely cool.

Soft & crispy murukku is ready for Diwali!

Note:

• Don’t add roasted gram dhal powder more than the quantity mentioned.
• These murukkus tend to drink oil as we are adding hot water in the recipe. Keeping the chaklis on paper towel for sometime helps in draining the extra oil.
• Don’t trun the murukkus as soon as you drop in the oil because that will make the murukku to break.
• I’ve tried chaklis with these brands-“Priyam & Double Horse idiyappam flour”.
• You can add chilli powder, asafoetida as per your choice.

Tags: Murukku recipe, Easy Chakli recipe, Deepavali recipes, easy Diwali Recipes, Murukku with idiyappam flour,  Deepavali Savory recipes, Easy snack recipes,  How to prepare murukku using idiyappam flour?, Murukku with idiyappam flour & pottukadalai powder

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Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes

Pillayarpatti Modhakam | Mothagam is a steamed sweet rice dumpling prepared as Prasadam in Vinayakar temples, especially in Pillayarpatti. Pillayarpatti is famous for the rock cut temple and Karpaga Vinayakar is the main deity there. 

In Karaikudi, we call these sweetened  balls as modhakam but most of the people refer Poorana Kolukattai aka Stuffed sweet dumplings as modhakam. Whatever it may be, Pillayar likes all varieties of kolukattais; so we can prepare both plain & stuffed kolukattais for forth coming Vinayaka Chathurthi festival.

I’ve already posted the recipe for Thengai Poorana Kozhukattai, Spicy Pidi Kolukattai & Karupatti pidi kozhukattai & White Channa Sundal as Ganesh Chathurthi Special recipes.You can check out the recipes Here.

Here we go for the Pillayarpatti Modhakam recipe!

Recipe for Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes:

                          Cuisine : Indian| South Indian

Category: Prasadham|Snack

Preparation time : 1 Hour

Cooking time : 25 Minutes

Serves  – 4

Ingredients:

Raw rice – 1 cup

Moong dhal – ¼ cup

Jaggery (crushed) – ¾  cup

Coconut gratings – ¼ cup

Cardamom powder – 1 tsp

Ghee – 1 tbsp

Water – 2 ½ + ½  cups

Method:

1. Wash raw rice in water and spread on a cotton cloth till the moisture in the rice leaves out completely.
2. Grind the raw rice into coarse rava & keep aside.
3. Dry fry moong dhal in simmer till you get nice aroma & allow to cool.
4. Grind moong dhal also into coarse rava & keep aside.
5. Melt the powdered jaggery in ½  cup of water and strain the impurities, if any.
6. Add 2 ½   cups of water in a heavy bottomed kadai & bring it to boil.
7. Bring the flame to simmer and add both  rava by stirring continuously without forming any lumps.
8. Close the lid and cook for 10 minutes by stirring now & then.
9. When the rava is done, add the melted jaggery and mix everything well.
10. When the dough rolls into thick mass, add ghee, coconut gratings & cardamom powder. Mix everything well.
11. Switch off & allow to cool.
12. Grease your hands with ghee, make lemon sized balls and steam for 10 minutes.

Tasty Modhakam is ready for offering to Lord Ganesh!

Note:

• Rice should be ground to rava consistency.
• Water quantity may vary depending on the quality of rice.
• Store bought rice rava can also be used.
• Don’t steam modhakam for more time as it will harden the balls.

Tags: Modhakam recipe, Pilayarpatti Modhak recipe, Vinayaka chathurthi recipes, Ganesh Chathurthi recipes, Easy kozhukattai recipes, Pillayarpatti Prasadham recipes, Sweet kolukattai recipe, How to make modhakam with rice rava?, How to make Pillayarpatti mothakam?, Easy modhakam recipe

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Sweet Aval Puttu| Sweetened Poha

Sweet Aval Puttu| Sweetened Poha is a healthy, tasty sweet dish made using rice flakes as main ingredient. It is usually prepared as Neivedyam during Hindu festivals like Krishna Jayanthi, Navaratri, Aadi Velli, etc. The recipe is a simple one with minimum ingredients and even a newbie can make this as it doesn’t warrant much effort. 

I’m posting this recipe today as “Sri Krishna Jayanthi|Janmashtami” is going to be celebrated on 5^th Sep, 2015. This festival is observed in remembrance of Lord Krishna’s birth. Krishna is fond of aval, butter and other snack items like murukku, seedai, etc. So it is mandatory to prepare the favourites for a birthday baby on this occasion.  I think we, Indian women love to celebrate this festival as we all see mischievous Lord Kanna in our children. Those who don’t have time to make all the traditional sweets|snacks can easily go for this recipe as it needs minimum time for preparation.

“Happy Gokulashtami to one & all”

Recipe for Sweet Aval Puttu| Sweetened Poha| Krishna Jayanthi Recipes:

Cuisine : Indian| South Indian

Category: Sweet|Prasad

Preparation time : 10 Minutes

Cooking time : 10 Minutes

Serves  – 4

Ingredients:

• Thick aval (poha) – 1 cup
• Milk – ½ cup
• Jaggery (powdered) – ¾ cup
• Coconut gratings – ½ cup
• Cardamom Powder – 1 tsp
• Ghee – 1 tsp
• Cashews – few

Method:

1. Dry fry aval in a heavy bottomed kadai and powder coarsely in a mixie.
2. Transfer the powdered aval to a bowl, add milk and mix well. Keep aside for 10 minutes.
3. In the mean time, melt jaggery with ¼ cup of water and strain the impurities.
4. Heat the strained jaggery syrup so that it forms “Honey” consistency.
5. Add coconut gratings to the jaggery syrup and mix well.
6. After a minute, add the soaked poha & cardamom powder and mix everything well.
7. Switch off , when the mixture forms a puttu consistency.
8. Garnish puttu with ghee fried cashewnuts.

Krishna’s favourite aval puttu is ready for Neivedyam. 

Note:

• The given measure of milk works out for thick poha. If you are using thin variety, just sprinkle little milk over the poha powder.
• You can increase the quantity of jaggery to 1 cup

Tags: Sri Krishna Jayanthi Recipes, Janmashtami Recipes, Festival Recipes, Poha Recipes, How to prepare puttu with aval?, Sweetened aval puttu recipe, How to prepare puttu with thick  aval?, How to prepare puttu with thin poha?, Easy pooja recipes

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Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam

Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam, the name itself makes everyone drool over. I rarely find people hate this tangy, tasty rice. Puliyodharai is a traditional rice dish prepared on some special occasions like Aadi 18| Pathinettam Perukku, Kaanum Pongal, Valai Kaappu|Seemandham and as Prasad| Prasadham for Poojas. Whatever we get from temples as Prasad taste divine but nothing can match with the “Temple Puliyotharai|Kovil Puliyodharai given in Perumal temples.  There are many recipes for preparing puliyodharai but Iyengar Puliyotharai recipe is the best one. This is also ideal for lunch box & travel. 

I prepare this pulikaichal when we get bored of our plain rice with some kuzhambu variety.  The recipe for puli kaichal I’ve given here, will stay good in the fridge for about a month. If you are the one who finds no time to cook in the morning, keeping this pulikaichal in stock will help you make a variety rice in a jiffy. You can pair this rice with some chips or vadams. You can also use leftover rice for making puliyodharai. Here I’ve given the recipe for making pulikaichal as well as for preparing puliyodharai with this pulikaichal...

Recipe for Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam:

Cuisine : Indian| South Indian | Iyengar

Preparation Time: 30 Minutes

Cooking time : 15 Minutes

Serves – 6 

Ingredients:

• Tamarind – a big lemon size
• Turmeric powder – 1 tsp
• Salt to taste

Dry Roast & Grind:

• Fenugreek seeds| vendhayam – 1 tsp
• Coriander seeds| Malli vidhai – 1 tsp
• Sesame seeds| Ellu -1 tsp

Roast & Grind:

• Gingelly oil |Nallennei – 1 tsp
• Asafoetida | Perungayam – 1 tsp or a tiny pebble size
• Red chillies | kaaintha milakaai – 5
• Pepper corns | Milaku – 1 tsp

For seasoning:

• Gingelly oil |Nallennei – 5 tbsp
• Mustard – 1 tbsp
• Channa dhal – 2 tbsp
• Grount nuts – as required
• Red chillies – 5
• Curry leaves - few

Method:

How to prepare Pulikaichal for Puliyodharai?

1. Soak tamarind in a cup of water for ½ an hour, extract thick tamarind juice & keep aside.
2. In the mean time, dry roast fenugreek seeds in simmer till you get nice aroma and transfer to a plate.
3. In the same kadai, add coriander seeds| dhaniya, dry roast and transfer to the same plate.
4. Crackle sesame seeds in the same kadai and transfer these seeds to the plate.
5. In the same kadai, add oil & Asafoetida | Perungayam (if using Katti perungayam), and fry for a minute. To this add, pepper, sauté for a while, then add red chillies & asafoetida (if using hing powder)  and fry till chillies become crisp. Transfer these to the same plate and allow the contents to cool.
6. Grind it in a mixer and make a dry powder. Keep aside.
7. In the same kadai, add oil , when hot add mustard. Once they splutter, add channa dhal and sauté till they become golden brown in colour.
8. Add ground nuts, broken red chillies and curry leaves, one by one. When curry leaves get fried, add tamarind juice, turmeric powder and required salt. Mix well.
9. Allow it to boil for 5 minutes.
10. When the raw smell of the tamarind goes, add the prepared puli kaichal powder and allow to boil for 5 minutes.
11. By this time, tamarind paste will become a thick paste and oil will ooze out form the gravy.
12. Switch off & allow to cool.

Transfer the pulikaichal into a clean, dry container, refrigerate  and use whenever you want.

Recipe for preparing puliyodharai:

Ingredients:

Cooked rice – 2 cups

Pulikaichal – 3 tbsp

Gingelly oil – 1 tsp

Method:

1. Cook rice until soft but not mushy. Transfer the cooked rice to a broad plate, add gingelly oil, fluff with rice gently & allow to cool.
2. When completely cooled, add the required puli kaichal and mix without breaking the rice.

Yummy, tasty Puli sadham is ready  to be relished with any fry, vadam or chips.

Note:

• This recipe strictly needs gingelly oil as it will impart an unique flavour & taste to the rice.
• While mixing rice add enough  pulikaichal so that the rice looks drenched in the gravy. After some time, rice will absorb the paste and the taste will get balanced.
• While mixing rice, check for salt & add if necessary.
• Eat rice after an hour of mixing the rice with pulikaichal.
• Use ponni raw rice for preparing tamarind rice. You can also use any good quality boiled rice.

Tags: Puliyotharai recipe, How to prepare pulikaichal for preparing puliyodharai?, Pulikaichal recipe,  tamarind rice, Puli sadam recipe, Lunch box recipes, Travel Recipes, How to mix puliyotharai?, Tips for preparing tasty puliyotharai at home, Kovil puliyotharai recipe, Koil puliyodharai recipe, Temple Puliyotharai recipe, Iyengar style puliyotharai recipe

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Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha

Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha is a healthy, sweet flat bread prepared with sweet potato stuffing.  Sweet potato is my favourite and we eat the boiled potatoes for morning breakfast once in a week during season time. Eating sweet potatoes without any add-ons this way, is better as it is a high calorie veggie. Last time, I bought some extra quantity of these sweet potatoes as they seem to be fresh with a nice pink coloured skin, having this poli in mind. I was really happy that the poli idea worked out very well as they came out super soft, all because of this sweet potato pooranam and no one could find out it was made of sweet potato. Finally I got one more addition to my sweet potato recipes to share with you...

Coming to the recipe,  as I had already posted Coconut Poli | Thengaboli with wheat flour earlier, I’ve used APF | maida for preparing sakkaraivalli kizhangu poli. 

How to prepare Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha...

Cuisine : Indian

Preparation Time: 40 Mins (including standing time, pressure cooking, etc)

Cooking Time: 20-30 Mins

Yields 8-10 Nos.(Medium size)

Serves – 4

Ingredients:

For the outer cover:

• Maida | All purpose flour – 2 cups
• Salt – a pinch
• Turmeric powder – ¼ tsp
• Water - as needed
• Oil – 1 tbsp

For pooranam:

• Sweet potatoes (Medium)  - 2 Nos
• Coconut gratings – ½ cup (optional)
• Jaggery (crushed) –   ½ cup
• Cardamom powder – 1 tsp
• Ghee – 1 tsp + 1 tbsp
• Maida | All purpose flour – as needed for dusting 

Method:

1. In a mixing bowl, add maida, turmeric powder and a pinch of salt. Mix well. Add water little by little and make a soft, pliable dough. Then add oil, mix well and  allow to stand for 30 minutes. Keep the dough covered.
2. In the mean time, wash sweet potatoes in water and pressure cook them with enough water until soft. I left for 3 whistles.
3. Once the pressure subsides, open the pressure cooker and drain the sweet potatoes. Once cooled, remove the skin and mash them without any lumps. Keep aside.
4. Also,  melt  the powdered jaggery in ¼  cup of water and strain the impurities.  Keep aside.
5. In a heavy bottomed kadai, add a tsp of ghee and sauté the coconut gratings for 2 minutes. To this, add the mashed sweet potatoea and mix everything well. Add jaggery syrup & cardamom powder and sauté till everything forms together like a mass. Allow it to cool. Make small lemon sized balls out of this filling.
6. Also make balls out of the dough. Take a dough ball and by applying oil on  hand, flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the sweet potato stuffing inside and cover this stuffing  by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough.
7. Roll the above stuffed balls into thin, round discs using roller pin, dusting the ball with maida/ all purpose flour.
8. Place the tawa/skillet on a stove. Let it get heated.
9. Place the rolled boli on the heated tawa, wait for bubbles to come on the surface. Flip it immediately and leave it for a minute.
10. Cook on both sides on high flame, flipping it now and then, by applying ghee on both sides and till it gets cooked completely.

Super soft, tasty Sweet potato poli  is ready to eat!

Note:

•  Coconut gratings are optional.
• Quantity of jaggery depends on the sweetness of sweet potato as well as your taste preference. So adjust accordingly.
• You can use sugar | palm jaggery in place of jaggery. Follow the same procedure, if using palm jaggery. If using sugar, mix with mashed sweet potato and sauté till it forms a ball.
• You can add use wheat flour instead of maida, to make it healthier.

Tags: Boli recipes, Healthy boli recipes, How to make boli using sweet potato? Sweet potato poli recipe, How to make poli using palm jaggery?, Sakarkanthi Obbuttu recipe, festival recipes, Sweet potato stuffed poli recipe, sakkaraivalli poli recipe, sarkarai valli kizhangu poli recipe, how to use sarkarai valli kizhangu for making poli? 

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