Ever wished your day had a few more hours in it so that you could get more done each day. I have to admit that thought crosses my mind routinely. With so many things vying for my time, usually things that have to be done win over things that I want to do, making me yearn for more time each day. Blogging is one of those things that falls in the latter category for me, I want to devote more time to it but I am not able to devote as much time to it as I want...... sigh !!
If you were given a choice of being able to forget about one mundane task or chore each day in favor of doing something you enjoy more, what task would you choose? For me, the choice would easily be either cleaning or doing the dishes :-) Both these tasks seem never ending and sometimes I wish I could just be done with these tasks so that I can do something more interesting :-(
Anyway here is something that did not take too much of my time, it was quick, simple and delicious.One day when I was thinking about flax, I realized that I have never used it in a sweet yet. I immediately decided to try it in one, I added peanuts and almonds along with the flax for additional nutrition and shredded coconut for added flavor. This really was a very sweet and delicious way to include some flax in our diet and I plan to make this again really soon :-)
Click here for a printable view of this recipe
Ingredients and Method to make Peanut and Flax Ladoo
1/2 cup skinless raw peanuts (mungphali/kadalai) dry roasted (see notes)
1/2 cup whole raw almonds (badam) dry roasted
heaped 1/4 cup flax seed meal dry roasted (powdered flax seeds/ alsi/ ali virai)
1 cup shredded coconut (nariyal/thengai) roasted lightly
1 cup sugar (shakkar/sakkarai)
1/2 cup water
1/4 tsp cardamom seed powder (elaichi/elakkai)
Dry roast skinless raw peanuts and whole almonds separately, very lightly until it loses its raw taste. Remove from heat and spread on a plate to cool.
Dry roast shredded coconut until it turns a little creamy pinkish kind of color. Remove and keep aside.
Dry roast flax seed meal very very slightly, just for a few seconds until it is a bit warm. Remove and keep aside.
When the roasted nuts have cooled to room temperature, powder in a spice grinder/ blender/mixer using short bursts of power until the nuts become fine powder.
In a large heavy bottomed pan, add sugar and water and place on heat. Allow the mixture to come to a boil, then lower the heat and allow the mixture to simmer for a few minutes. Pour a drop of the syrup on a plate and allow to cool a little. Take the syrup between thumb and first finger and check to see if it forms a very light thread. If a light thread is formed, then add powdered nuts, flax seed meal, shredded coconut and cardamom seed powder and mix well.
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Remove from heat, allow to cool until touchable and make small balls of desired size. When completely cool store in an airtight container. It stays fine for a few days without refrigeration, if you plan to keep this longer do refrigerate it. Enjoy the snack with your tea/ coffee or as an anytime snack.
Notes:
This ladoo has a very soft and fudgy consistency, if you like your ladoo harder then allow the sugar syrup to achieve a stronger one string consistency.
Skinless peanuts can be substituted with peanuts with skin, when ground the difference is not very obvious.
If you were given a choice of being able to forget about one mundane task or chore each day in favor of doing something you enjoy more, what task would you choose? For me, the choice would easily be either cleaning or doing the dishes :-) Both these tasks seem never ending and sometimes I wish I could just be done with these tasks so that I can do something more interesting :-(
Anyway here is something that did not take too much of my time, it was quick, simple and delicious.One day when I was thinking about flax, I realized that I have never used it in a sweet yet. I immediately decided to try it in one, I added peanuts and almonds along with the flax for additional nutrition and shredded coconut for added flavor. This really was a very sweet and delicious way to include some flax in our diet and I plan to make this again really soon :-)
Click here for a printable view of this recipe
Ingredients and Method to make Peanut and Flax Ladoo
1/2 cup skinless raw peanuts (mungphali/kadalai) dry roasted (see notes)
1/2 cup whole raw almonds (badam) dry roasted
heaped 1/4 cup flax seed meal dry roasted (powdered flax seeds/ alsi/ ali virai)
1 cup shredded coconut (nariyal/thengai) roasted lightly
1 cup sugar (shakkar/sakkarai)
1/2 cup water
1/4 tsp cardamom seed powder (elaichi/elakkai)
Dry roast skinless raw peanuts and whole almonds separately, very lightly until it loses its raw taste. Remove from heat and spread on a plate to cool.
Dry roast shredded coconut until it turns a little creamy pinkish kind of color. Remove and keep aside.
Dry roast flax seed meal very very slightly, just for a few seconds until it is a bit warm. Remove and keep aside.
When the roasted nuts have cooled to room temperature, powder in a spice grinder/ blender/mixer using short bursts of power until the nuts become fine powder.
In a large heavy bottomed pan, add sugar and water and place on heat. Allow the mixture to come to a boil, then lower the heat and allow the mixture to simmer for a few minutes. Pour a drop of the syrup on a plate and allow to cool a little. Take the syrup between thumb and first finger and check to see if it forms a very light thread. If a light thread is formed, then add powdered nuts, flax seed meal, shredded coconut and cardamom seed powder and mix well.
The copyright of this content belongs to Veginspirations.com
Remove from heat, allow to cool until touchable and make small balls of desired size. When completely cool store in an airtight container. It stays fine for a few days without refrigeration, if you plan to keep this longer do refrigerate it. Enjoy the snack with your tea/ coffee or as an anytime snack.
Notes:
This ladoo has a very soft and fudgy consistency, if you like your ladoo harder then allow the sugar syrup to achieve a stronger one string consistency.
Skinless peanuts can be substituted with peanuts with skin, when ground the difference is not very obvious.
