Janmashtami Laddu basically knows as " Ashtami Undoo " in Konkani language, this is normally prepared in Udupi, Mangalore regions :). So here is the recipe.Got this from my hubby's aunt !!!
Ingredients :
Layi pitto ( Popped rice) coarse powder - 2 cups
Dark jaggery ( Antu belle )- 1 cup
Groundnuts -1/4 cup
Seasame seeds -2 tsp
Cardamom powder - 1 tsp
Ghee -2 tsp
Method :
- Dry roast seasame seeds until it starts spluttering, once its done keep it aside
- Fry groundnuts on medium flame, once its slightly brown in colour allow it to cool once it cools down peel it & break it into two pieces.
- Now in a thick bottom kadai add jaggery & 1/4th cup of water & start melting it on low flame , once the jaggery melts completely it will start boiling . Here care should be taken to see the right consistency of jaggery syrup, to check this add 2 drops of melted jaggery in a bowl containing water, if the jaggery forms a small ball then that's right consistency. Once this consistency is formed add groundnuts, seasame seeds, ghee & mix well and finally add popped rice mix well & make laddu when its still hot.
Note :
Getting jaggery syrup is little tricky if u don't get the right consistency your laddus will either turn
hard of they will not form laddu shape!!
If you don't get dark jaggery you can try this with normal jaggery too
