Vallarai Keerai/Gotu Kola/Mandukaparni/Saraswati/Indian Pennywort/Swaraswataku/CENTELLA ASIATICA is a miraculous medicinal herb that is conferring immense health benefits mainly triggering brain functions and whole nervous system proper functioning and also mitigating joint pain and healing ulcers.
How to make Delicious Vallarai laddus?
Ingredients needed:
3 bunches of Indian Pennywort/Vallarai green leaves/one big bowlful green leaves
Raw A2 cow milk 1.5 cup/300 ml
Palm Jaggery 450 gm
Water 50 ml
Pepper powder 1 tsp
Dry ginger powder 1 tsp
Nutmeg powder 1 tsp
Freshly prepared A2 Cow Ghee 100ml+25ml
Freshly crushed Cardamom seeds powder 1/4 tsp
Wash the greens and pluck the leaves.
Transfer the leaves to a mixer jar.
Tightly pack the leaves.
Add milk and grind until smooth.
Set ready.
Heat the nonstick pan with palm jaggery.
Add 50 ml water.
Let boiling on medium heat.
Once the syrup develops full of bubbles, test the consistency.
If the syrup is thick and sticky,
transfer the ground paste.
Reduce the heat to low level.
Keep continuous stirring to avoid burning.
Stir for 15 minutes.
Add pepper powder, dry ginger powder and nutmeg powder.
Stir to combine
Add 100 ml ghee.
Continue stirring.
The contents turn halwa consistency.
Add crushed Cardamom seeds powder
Add 25 ml of ghee again in this stage.
Mix to combine.
Turn off the heat.
Set aside to cool down.
Make equal size balls.
Vallarai laddus are ready to relish
Happy cooking!
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