You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
I had then chosen to make Godi Kuttid Payasa for Blog Hop. Yummy and creamy and in short delicious! Living in a family of sweet haters or rather choosy sweet eaters (for there are few sweets that are eaten) I have forgotten about payasa or kheer.
In my mother’s place breakfast menu was fixed jowar roti and bhaji, chutney and curds or chapatti, bhaji and payasa. Amma used to make many kinds of payasa moong daal, seviya, carrots, bottle gourd, sweet potato she was not as adventurous to make out of peas but I am sure that will taste good too. They will have to be boiled and then crushed so that the kheer looks lovely green and yummy. Hmmm…! I will make some for myself tomorrow and let you know.
Anyway where was I……? Godi Kuttid payasa or Dalia… when I made this kheer slurp… I had quite forgotten that Dalia increases in volume when cooked! So after I got over my shock I stored quite a bit of cooked Dalia in my freezer! Thank God for such handy gadgets.
After some days I forgot about it… (nothing new here). Then I had a monster of a cold. It was so bad that I had to miss work for two days and I was craving for a warm soothing drink, soup. Being Thursday the local takeaway was closed and anyway I did not want anything that had oil or fat of any sort in it. This is when I remembered this cooked Dalia.
Do you know it is believed in Goa that drinking suji or rava reduces the cold clears the mucus. At least in case of kids, but I was desperate, willing to grab any straws and so I made this brew that looked like a witches broth but was nevertheless something that I loved. I finished all of it all by myself. Kids & hubby dear looked at it and told me that he is having soup that was fetched from the restaurant in the marketJ!!
1 ½ litres water
1-2 lemon grass leaf, tied
Some stalks of coriander
1/4 teaspoon turmeric
1/4 teaspoon turmeric
15-20 tulsi leaves, coarsely chopped
5-6 pudina/mint leaves, torn (optional)
1 cup (approx) cooked dalia
Few moong sprouted (optional)
1. Boil the water. Switch off the gas.
2. Add the lemon grass, coriander stalks.
3. Let it stand for at least 10 minutes. Then strain the water.
4. Discard the coriander stalks (you can chop the stalks fine and use them I did not have the patience) and lemon grass.
5. Return the water to the flame add the dalia, moong, turmeric,salt, pepper and bring to boil. Say 5-10 minutes.
6. Switch off the gas add all the greens, lemon juice.
7. Drink up hot.
Notes; You can add garlic if you want I dont think I did.