FriedChannaDal & Oats Laddu - Putnalu - Oats Laddu

Fried channa dal (Putnalu, veyinchina senagapappu) and oats laddu Yes normaly we make Putnala laddu with only Putnalu and jaggery. This time I wanted to make it little different mixing some other ingredient to Putnalu. First I thought of mixing dry fruitd like powdered cashew and badam. Then I thought already I am making laddu with Putnalu that is very rich in protein high in calories so what else we can add. Then suddenly oats came to my mind yes good choice isn't it?. Like that this recipe born. The recipe is very easy to make and laddus's taste so delicious hope you all like this recipe.
Today is the second day of blogging marathon and this recipe is the better choice for my theme Festival Food - quick and easy mithai. So let's check the recipe..
INGREDIENTS:---
Putnalu (Roasted channadal, Dhaliya) --- 1 cup
Oats  ----  1/2 cup
Grated jaggery  ---- 1 cup (you can adjust according to your taste)
Cardamom Powder  -- 1/2 tea sp
Ghee (clarified butter)  --- 1/2 cup 
Camphor(pachi karpooram)  --- a very small piece
If you do not like to add full ghee then reduce ghee to 1/4 cup and add 2 tab sp s of hot milk when to making laddus.
METHOD:---
1. Roast putnalu till the raw smell goes.
2. Grind Putnalu  and oats in to fine powder (If you do not have cardamom powder then add cardamom seeds to putnaalu and grind in to fine powder)
3. Melt ghee and set a side.
4. Take Putnalu powder, oats powder, Grated jaggery, cardamom powder, camphor and mix with your hand to combine well every thing.
5. Now add melted ghee little by little at a time and make laddus.
This laddus will stay for one month out side no need to keep in the fridge, store in a air thight container , If you add milk to make laddus then they will stay for 2days out side and for 1 week in the fridge.
This is my second recipe for blogging marathon 14 th edition in the theme of Festival food - quick and easy mithai let's check the marathon page