Samili muddalu, a divine laddus or bliss balls made of rice, sugar/jaggery and flavored with cardamom. A traditional sweet from the kitchens of Telangana, made especially for bathukamma celebrations. In Telangana no festive meal is complete without the presence of rice, it has a major part in our daily cuisine. A quick, easy and healthy Indian sweet prepared with just rice, sugar and ghee which is also Gluten free.
In Telangana, Warangal region they make five types of SADDHULU or flavored rice for Saddhula bathukamma. In Karimnagar region, five types of Sattu pindi/Samili/Chamili or Sattu pindi muddalu is made as an offering, which is a powdered grains/pulses/rice mixed with sugar and ghee. And in Nizamabad region, people offer an instant laddu made of roti, sugar/jaggery and flavored with cardamom, cinnamon and fennel seeds.
These Samili muddalu is known by various names in Telangana region, like chamili undalu/samili undalu/sattu pindi muddalu and Nethi chamili undalu. Nethi is a local term for Ghee in Telangana. These samili muddalu can also be made with Biyyam sattu pindi. Rice is dry roasted and later blended to a fine powder. Then equal part of powdered sugar/jaggery is added to the powdered rice and melted ghee into this mix. Later they are rolled and shaped like laddus and offered it to Goddess Gowri Devi during Bathukamma.
Checkout detailed article on Bathukamma and other offerings made for bathukamma.
SAMILI MUDDALU
Ingredients
- 1 cup Rice
- 1 cup Sugar / Jaggery
- 2 pods Cardamom
- ¼ cup Ghee
Instructions
- Heat a skillet, dry roast the raw rice on medium flame until they turn golden brown.
- Transfer them to a wide plate and bring it to room temperature.
- Blend the roasted rice with cardamom pods to fine powder and transfer it to a wide plate or mixing bowl.
- Now blend the sugar to fine powder or use powdered sugar or jaggery powder and add it to the powdered rice.
- Finally add in melted ghee and gradually rub it in and roll and shaped into balls like laddus .
- Let the laddus air dry for about 2-3 hours or overnight.
- And it's ready to serve. These laddus stay fresh upto 2 weeks stored in an airtight container.
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