Saturday, 22 January 2011

Putnala Pappu / Roasted Chickpea Laddu

This is a very quick preparation. I call this as instant laddu as you don't need to cook.
Putnala pappu laddu


Roasted chick pea – 1 cup
Jaggery – ½ cup
Elaichi / Cardamom powder – 2 pinches
Ghee – 2 tbsp

Roasted Chickpea, Jaggery


Break the jaggery into smaller pieces using hand (as it is soft) or even knife if you choose the hard variety.
Grind the roasted chick pea along with jaggery into fine powder. (if you choose soft variety of jaggery then just grind the roasted chickpeas only. Then mix the powder with jaggery, cardamom and ghee).
Spread the mixture in a wide plate and sprinkle cardamom powder, ghee and start making laddus.

Note: I have chosen soft variety of Jaggery, so that I do not need lots of ghee. Not only that, Jaggery adds the nice colour, flavour, taste and loads of medicinal values.

You can find more details about Jaggery here -

 Instant laddu with roasted chickpea

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