healthy, traditional sweet no 5
Only now I am understanding the science behind certain combinations. Especially food. Always am an ardent believer of traditional methods, cultures, practices,food, and even jewellery.
every grain or pulses their combinations that too with the thaalipu that is tempering had a reason. Refer to Rujuta books for it.
she explains beautifully.
there is always a guilt when you eat sweet. And not to forget the cost.
so was wondering what to make so that I can store in fridge and can also make in a jiffy.
remembered uluthang kali. This kali was given to girls when they attained puberty. This was followed in the villages. They said that it made the waist and hips strong.
they advised to have it often especially during periods.
so searched the shelf and found black ulutham paruppu. Took 1 kg of it fried till the aroma came and then measured 250 gms raw rice and sauted it too.
when cool, ground both. I did not seive it. It was quite fine.
then measured 250 gms jaggery and in 2 cups water dissolved it.
then added one cup of the mixed powder and stirred it without pausing. And you keep adding around 100 to 200 gm.sesame oil.
I also hesitated a bit, and thought will add ghee instead, but I remembered the tradition and purpose and then added sesame oil only.
till it came to halwa consistency.
to eat it hot it gives a lovely taste, and … no flavour of sesame oil at all.
The halwa or kali was so aromatic and when you think that it is traditional it gives a reassurance and brings down the guilt.
The balance powder I have stored. I can make another three to four times.
healthy, easy, tasty, no guilt sweet.