Sweet Half Moon/ Sweet Kadala Parippu Ada
Views : 58887
- 1 Cup = 200ml
For the filling
- Channa dal/ split chick pea/ kadala parippu – ½ cup (soaked in water for about 3 hours)
- Onion – 1 tbsp (finely chopped)
- Coconut (grated) – ¾ cup
- Sugar – 6 – 7 tbsp (according to your taste)
- Cardamom powder – ¼ tsp
- Salt - a pinch
- Clarified butter/ ghee – 2 tbsp
- Cook the soaked channa dal till soft and drain the excess water. Keep it ready.
- Heat clarified butter/ ghee in a non stick pan over medium flame, add finely chopped onion and saute for few seconds, till nice aroma appear. Add grated coconut and sugar to this and saute till the sugar melts completely and get mixed up with coconut.
- Add cooked channa dal, cardamom powder and a pinch of salt to this and combine evenly. Cook for another 2 - 3 minutes over low flame. Remove from flame and let it cool to room temperature. The sweet filling is ready.
For the dough
- All purpose flour – 1 cup
- Water – enough to make a smooth dough
- Salt – to taste
- Oil – for deep frying
- Mix salt with water. Add little by little salt water to the all purpose flour and knead it to make a smooth dough. Keep it covered for 10 minutes. Knead it again for a minute to make it soft.
- Divide the dough into 4 – 5 balls, take one and roll it to a big circle, cut as much as small circles out of it. Add little filling in each small circles, fold it to half and make the design to seal it (or just press the sides with a fork). Repeat the same process with the remaining dough.
- Heat oil in a deep pan and deep fry the prepared sweet ada in oil till golden brown. Move it to a paper towel and remove excess oil. Serve hot or warm.
Note : A perfect Malabar snack with sweet filling usually made during Ramadan. Makes about 18 - 20 pieces.
All trademarks, recipes and names are our properties. Use of this Web site constitutes acceptance of the sanaa's recipe note book's