Atukula Laddu is a simple and easy to make festive sweet that is prepared in many homes for Sri Krishna Jayanthi festival. Beaten rice or flattened rice flakes is a popular ingredient that is used to prepare many varieties of savory and sweet dishes for Janmashtami. #AtukulaLaddu #SriKrishnaJanmashtami #SriKrishnaJayanthi
Atukulu - 1 cup (Poha/Aval/Beaten Rice flakes)
Yellow split moong dal - 1/2 cup (pesara pappu)
Vermicelli - 1/3 cup (semiya) - optional
Sugar - 1 1/4 cups, ground to a fine powder
Ghee - 1/4 cup + 2 tbsps, slightly warm
Cashew nuts - 5-6, finely chopped
Cardamom powder - 1/2 tsp
Vermicelli is optional. If you omit it, increase beaten rice by 1/3 cup. Or use oats instead of vermicelli.
Ensure you roast all the ingredients on very low flame. Do not burn them.
Grind the vermicelli to a very very fine powder, if using it.
Method for making Atukula Laddu ~ Beaten Rice Recipe
In a heavy bottomed vessel, dry roast beaten rice on low flame for 4 mts. Remove to a plate and cool. In the same vessel, add vermicelli and dry roast for 4 mts on low flame. Remove to a plate and cool. In the same vessel, add moong dal and dry roast on low flame for 4 mts. Remove to a plate and cool.
Grind each of the three roasted ingredients to a fine powder and keep them each in different bowls. Do not mix them.
Heat a tsp of ghee in the vessel, add the ground vermicelli and roast on low flame for 2 mts. Remove to a plate.
In the same vessel, add 1 1/2 tsps of ghee and add the ground moong dal. Roast on low flame for 2 mts. Remove to a plate.
In the same vessel, add 1 1/2 tsps of ghee and add the ground beaten rice. Roast on low flame for 2 mts. Remove to a plate.
Mix all the three roasted ground powders in a wide plate. Add the roasted nuts, caradamom powder and powdered sugar and mix well.
Slowly add the warm ghee and mix well. Shape into small laddus. If you have difficulty in shaping laddus, add more ghee and make laddus.
Store in air tight container upto 3 to 4 weeks.
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