Ashtami Undo/Laddoo

Ashtami undo/laddoo – a recipe I’ve been meaning to try for over a decade! Inspired by fellow food bloggers, I finally gave it a shot. For first-timers, I recommend starting with a small batch using half the measurements. I’ll share some tips from my experience. I used regular jaggery instead of the traditional “Anta God” sticky jaggery, which is usually available during festivals. I enlisted Amma’s help to shape the laddoos, as it requires two hands to work quickly. Despite my doubts, the laddoos turned out well!
Next time, I’d like to add karo/sev for extra crunch!

Recipe credit @sumana_shenoy80. Tysm for the recipe.
Ingredients

• Chana dal: 1/2 kg
• Black sesame seeds: 50g
• Laayi pitti: 125g (approx.)/ puffed paddy rice/ popcorn/ popped rice/ Haralu
• Cashewnuts: a handful
• Groundnuts: a handful, coarsely powdered
• Cardamom powder: 3 pinches
• Ghee: 2 tbsp
  For the paank/syrup:
• Jaggery: 3/4 kg to 1 kg (approx.)
• Water: 1/2 cup

1. Roast chana dal on low flame until lightly browned and fragrant. Cool, then coarsely powder.
2. Wash the sesame seeds to remove impurities,strain the water and then roast it on low flame until they pop. Set aside.
3. Roast cashewnuts and set aside.
4. Make jaggery syrup with water until 1-string consistency. Test by dropping a bit in water – it should form a ball.
5. Once syrup is ready, switch off flame. Add roasted ingredients, mixing well.
6. Add ghee and cardamom powder. Adjust ingredients as needed.
7. Quickly shape into laddoos with ghee-smeared palms while mixture is still hot. Work fast, as it hardens upon cooling.

P.S. Some helpful tips:Dip your palms in ghee while shaping the laddoos to prevent sticking and to tolerate the heat.I found using a spoon to scoop the mixture helpful in handling the hot mixture.Avoid dipping your palms in water.If the mixture becomes too hard, gently heat it to loosen.Keep extra laayi pitti handy to adjust the consistency if needed.Note that the mixture will thicken over time, initially it may seem thin.You may prepare this laddoo with only Laayi pitti or with a combination of Kari,boondi, roasted Koppa pieces, groundnuts etc.