Odia Sweets I Holi Special I Raba Ladoo , Mahunada Khaja , Khira Saku I roshnsicuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
Holi is coming near and this time I show you some different sweets which is famous in Odisha and as after palying holi our hands are full of colours and we want some sweets which is easy to taste and these are the perfect dry sweets , so friends this itme prepare something different sweets for this holi. So lets get started…
The three sweets are Raba Ladoo, Mahunada Khaja and Khira Saku…
So first is Raba Ladoo
1 cup rava
3 tbsp ghee
½ cup sugar
1/3 cup grated coconut
10 to 12 cashwnuts
15 to 20 peanuts
1/3 cup milk
Heat 1 tbsp ghee and roast the cashewnuts.
When it is done roast the peanuts.
Then roast the kismis.
When it is swollen, remove to a plate.
In the rest ghee, roast the rava in low flame till it turns onto light golden colour.
Remove from heat, now add the sugar and coconut to this and mix it well.
With the heat of rava sugar starts melting and binding when you make ladoo.
Add the dryfruits to this.
Add little amount of milk, it helps in binding the ladoos properly.
Take a spoonful of mixture and press with hands so that it forms a ladoo shape.
Keep in an air tight container…enjoy your sweet tooth
Next is Mahunada Khaja
1 cup all purpose flour or maida
½ cup rice flour
1 cup powdered sugar
½ tsp cardamom powder
2 tsp sesame seeds
1 cup milk
OIL to deep fry
And the mould for this sweet
One sauté stick or knife to unmould this sweet from the chancha
Take all dry ingredients and add milk little by little.
Using a whisk mix this well.
The batter should be semi thick consistency.
Mean while heat the oil for deep frying.
Keep the mould inside the oil.
When oil is properly hot, remove the mould from oil.
And put inside the batter…here is the tricky part just fill the mould to half so that the batter does not stick to upper layer.
Then it is difficult to unmould it.
Now dip the mould into hot oil immediately.
Immerse it in hot oil for some time.
When it changes colour, take the sauté stick and just scrape the mould to remove the sweet.
It is in half cooked position.
Automatically it unmoulds, then dip inside hot oil to fry this.
After 1 min just remove from hot oil, it is still soft.
When it comes in contact with air, after some time it is harden and crisp.
If you have one mould at a time you can fry two cookies.
Store in an air tight container…it can stay for 10 to 15 days.
3rd is Khira Saku
1 cup soaked rice
1 cup sugar
4 cups milk
2 tbsp chopped dryfruits
1 tsp ghee for coating
The rice is soaked for 3 to 4 hours.
Now grind the soaked rice with little water and make a thick batter type consistency.
Boil the milk, when it starts boiling add sugar, dry fruits to this.
After 2 min sugar got melted, add the rice batter .
Simultaneously stir the milk to avoid lumps.
Now continuosly stir it, initially the milk and rice mixture is thin watery type.
But after some time it thickens up and have a semi thick consistency.
Now turn off the flame.
In between coat the fry pan with ghee and keep on low flame.
Slowly put the batter in the fry pan and cook it for 12 to 15 min.
You can see it starts leaving the edges and a golden colour comes on bottom side of saku.
Carefully flip it and cook from other side also till it is little crispy.
Turn off flame, make it little cool down.
Remove to a plate ,cut into equal size pieces.
You can store this for 3 to 4 days.