I have seen some awesome recipes and some great photography the last few weeks - it's so inspiring!! I have been blog-hopping quite a bit, reading an awesome book about nutrition... I think I am going to do a blog post on it sometime soon. I've been going on long walks, and been spending a lot of time in my yard, which I need to share some pictures of... There's so much to do!! There has been a lot of cooking and just a little bit of photography going on. My list of to-do items has increased dramatically, and I don't think I am doing anything much about it! :( I need to finish reading the book on food photography and practice what I learned... Thanks to all the awesome bloggers out there, you really push me to new creative heights!!
Things may look easy, but there is always a learning curve... I grew up eating puri unde and never thought of it as an exotic dessert or snack. Thank to Almost-Teen who asked me to make sweet puri unde from rice puffs like her ajji (grandmother) makes. I called my mom for the recipe, and she made it sound so simple! I have never seen my mother struggle with the recipe, and there was no forewarning (cough cough), so I assumed it was easy.
The first time, everything was perfect. The taste, the crunch, everything!
Then we discovered a problem - it did not form balls. I did some 'unde' (ball) trouble shooting, as it was too late to call my mother, but Google did not come to my rescue either! After studying the caramelized rice puffs, I came to the conclusion that there was too little jaggery in the recipe. Here Almost-Teen is complaining that she told me that multiple times... I have to admit it - she did. So we had an action replay with more jaggery, and surprise surprise!! Our Puri Unde became a success. This is an easy recipe but remember no two apples are the same,in this case jaggery, so you might want to make a small batch to ensure that you get the right proportion. Bon Appetit, everyone!!
4 cups puffed rice (preferably basmati)
3- 4 jaggery pyramids or 2-3 cups of powdered jaggery depends on kind of jaggery and the age!
1 and 1/2 cups roasted peanut
1 and 1/2 cup roasted gram/daliya
1/2 cup roasted sesame seeds
1 tbsp cardamom powder
1/2 cup water or more
1/2 cup rice flour
Dry roast the puffed rice, nuts and sesame and set aside.
In a large bowl, add water and jaggery and on a low flame let it thicken. You will know when the syrup is perfect when you hold a drop of the mix between your thumb and index finger and separate your index finger from your thumb - it should form two strings. I wish I had taken a picture of that! Other test - in a glass of cold water drop the jaggery liquid, it should fall at the bottom and not disintegrate in water. I find the first test more accurate.
Switch off the heat and pour the puffed rice and all the other ingredients into the jaggery mix. Mix the jaggery mixture into the rice puffs quickly and thoroughly, or the jaggery will harden and the rice puffs will not take shape. Rub your hands in the rice flour and form balls with your hands. Make sure you use the rice flour or else you might end up burning your hands.