The whole universe is aware that this blog desperately needs a revival. There are no valid excuses for not blogging – however speaking for myself I can confidently say that I am just plain lazy and procrastination is my best friend. In the many days, months, years that we have been away, WordPress has become unrecognizable, the sidebars have become stale, the recipe index next to useless and requests for recipes have bloated to mammoth proportions. I have stopped baking (almost) and started cooking mostly the traditional fare, become a mother, lost lots of weight, started to read voraciously and overall, become older and wiser. Amma has become a grandmother, discarded an entire organ (the uterus) from her body and become an ace at using the internet.
We have certainly not run out of ideas or recipes. While there are several non traditional recipes on this blog, with this new start we hope to get the blog back to its roots – cataloging more of the traditional recipes. We hope to focus more on our heirloom cuisine, share more in depth about the tradition of cooking we love so much. We also hope to clean up the recipe index, update tags and categories and make it easier for all our readers to search for recipes.
Payathamaa Urundai is one of the few Indian sweets that is easy for beginners since it does not require one to be bothered by the sugar syrup consistency.
- Moong dal (split) – 1 cup (pictured below)
- Sugar – 1 cup
- Ghee – ½ cup
- Cashewnuts – 1 tbsp ( broken)
- Raisins – 1 tbsp
- Cardamom – 4 pods
- Dry roast moong dal until it turns light brown. Stir continuously so that it is evenly roasted. Allow to cool.
- Remove cardamon from the pods. Grind sugar and cardamom to a fine powder.
- Grind the roasted moong to a fine powder.
- Mix the powdered moong dal and sugar in a bowl.
- Toast the cashewnuts in ghee till they turn golden. Add the raisins and toast on a low flame.
- Add the roasted cashewnuts and raisins to the moong dal powder. Mix well and shape into balls.