Vermicelli Coconut Laddu

Semya Kobbari Vundalu.

Vermicelli / semya is roasted in ghee till it turns golden brown in color. It is then cooled and ground into fine powder using a grinder. It it then mixed with ground dalia, coconut and jaggery mixture. The whole mixture is formed into lime sized laddu with help of milk.
Makes: around 9 Vermicelli Coconut Laddu.

Ingredients:

Vermicelli 1 Cup
Dalia / Roasted Gram 1/2 Cup
Dry Coconut 2 Tbsps
Jaggery 1/4 Cup
Milk 2 Tbsps
Ghee 1/2 tsp

Method of preparation:

Heat ghee in a pan on low heat, add vermicelli and fry till vermicelli is golden brown in color.
Cool the vermicelli to room temperature and grind it into fine powder using a grinder.
Use a sieve to separate coarse vermicelli and grind them again into fine powder.

Break jaggery into small pieces with help of a pestle or a heavy object.
Grind dalia, dry coconut and jaggery into fine powder.
Remove onto a mixing bowl and stir in vermicelli powder.
Add milk to the mixture and form into lime sized balls.
Can store vermicelli coconut laddu in a tight jar for couple of days.
Serve vermicelli coconut laddu as a snack.
Notes: Make sure to roast the grind the vermicelli well.

Suggestions: Make sure to add more milk if necessary.
Variations: You can also use warm ghee instead of milk to make the laddu. Using ghee increases the shelf life of the vermicelli laddu.
Other Names: Vermicelli Coconut Laddu, Semya Kobbari Vundalu.

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Cashew Brittle

Jeedi Pappu Acchu.

Jaggery is flavored with cardamom powder and made into thick syrup. Whole cashews are mixed with the jaggery syrup and poured onto a greased tray to solidify. It is then cut into small cubes and cashew chikki served.
Makes: around 2 Cups of Cashew Brittle.

Ingredients:

Raw Cashews 1 Cup
Jaggery 1 1/4 Cups
Cardamom Powder a Pinch
Ghee 1 tsp

Method of preparation:

Grease the bottom of a tray with little ghee and keep aside.

Heat a pan on medium heat, add jaggery, remaining ghee, cardamom powder and quarter cup of water.
Bring to boil and let all the jaggery melt.
When the syrup thickens and turns more like honey, remove from heat.
Test drop the syrup in a bowl of water. If the syrup forms a somewhat hard ball when it touches the water, its done.

Add the cashews into the hot jaggery syrup and mix well to coat the jaggery with syrup.
Immediately, pour the cashews onto the greased tray and lightly pat on it to form around a inch thick formation.
Let the brittle cool off completely and then cut it into squares.
Store the cashew brittle in a tight jar and it stays fresh for couple of weeks.
Serve cashew brittle as a snack.
Notes: Make sure to get the syrup right.

Suggestions: If the syrup doesn’t solidify when it cools, then put the whole cashews mixture onto a hot and cook for couple of seconds to thicken the syrup. Pour on to a greased tray again for the brittle.
Variations: You can also add any other flavor in place of cardamom powder.
Other Names: Cashew Brittle, Jeedi Pappu Acchu, Cashew Chikki.

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