Chakarai Valli Kizhangu Urundai/Laadu.Sakaraivalli Kizhangu Laadu. Sakaraivalli Kizhangu Inippu urundai.

This recipe was prepared by my late aunty(my Dad’s sister). When Daddy was a little kid, there was severe famine in the country. His older sister used tapioca to preapare this laddu. The tapioca was the only produce found back then. She used jaggery and dry coconut from the storage to make this. It had turned out as a great meal, rich in starch and glucose.

Ingredients:

Starchy Sweet potato tubers (large ones)-2
Shredded fresh coconut 1 large bowl full
Jaggerry/brown sugar 2 cups
Ghee few spoons
Cardamon seeds powder 1 teaspoon full.

Method:

Boil really well….the sweet potatoes. It may consume time.

Once it is done….peel off its skin and mash the pulp.

Bring all the other above said ingredients together. Mix them thoroughly.

Let it come to dough like consistency. Divide them into equal parts…..maybe like small balls(nuggets like) 2″ inch in diameter.

Version 1: You could taste it as such….it will be good.

Version 2: Place them over cookie sheet….well greezed with butter. Bake them for 30 minutes over 370 degree.

Version 3: Deep fry them in warm oil….till golden brown and enjoy!