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Maadli or Maaldi(Powdered Chapati and Jaggery)

December 30, 2010
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Tried and tasted by Nivedita
Hi All,
A very different sweet to make and the taste is very good. Basically it is a North Karnataka dish. I am not sure if it is prepared in some other states and with different name.
I do not know the origin of the name of this sweet. Sorry, I can not explain the word Maadli or Maaldi. 

It is usually prepared during marriages. It can be prepared and stored for a month and it will be handy for a family to share the sweet for the occasion. 
Do I need to say I love it.... :-))))))
There is actually a very traditional way to make it.(I have striked the traditional way because it takes long time and not possible in metro cities or abroad where you do not get flour mills for making flour.)
I will explain both the ways.
Traditional way:
Wheat - 1/2 kilo
Chana dal - 1/4 cup
Clean the wheat and chana dal. Mix it and take it to the flour mill. Make it little coarse flour(not very fine).
Modern way:
Wheat flour - 1/2 kilo
Gram flour - 1/8 cup
Knead the flour with very little water and 1 tsp of salt.. Keep it for some time.
Make thick and big chapatis and roast them with  out oil.
Let the chapatis be cool.
Put them in a big mortal and pestle( traditional and very big one, made with stone or iron). Crush the chapatis into coarse powder.
Modern way:
Cut the chapatis in to small pieces. 
Grind in a dry grinder till coarse powder.
Take
Crushed or powdered Jaggery - 1/2 kilo or according the the sweetness of jaggery
Cardamom powder - 1 tbsp
Nutmeg powder - 1 tsp
Grated dry coconut - 1/4 cup
Salt - 1 tsp
Daliya split - 1/2 cup
Mix all the above ingredients with powdered chapati.
Eat with lot of ghee and hot milk. 
You can it it dry too.
Store in a airtight jar for a month. This quantity is enough for 10 to 12 people.
Sending this sweet to two events.

Sara's ongoing event 
Celebrate Sweets - Sugarless Event Announcement !!... 
which is started by me.



and
Sujana's
"Celebrating Regional Cuisine"

Keep Smiling,

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