INGREDIENTS

GUDPpRXU - 1 kg
SXgDU - 1 1/4kg
&DVKHZ QXWV - 1 QRV
SXOWDQD - 1 QRV
SRGD - 1 pinch
&DnG\ - 10 gms
EGiEOH cDmphRU - pinch
2iO - WR IU\
SDIIURn - pinch
&DUGDmRm - nRs
METHOD:
- Preµure boondI by mIxIng ßour, sodu und vuLer InLo u buLLer und
frying them by dropping them through a jarni into the hot oil.
- Make sugar syrup by boiling 1 : 1 sugar and water for about 5 minutes.
- Add a pinch of kesari powder to this syrup.
- Drop the boondis into the sugar syrup and mix well.
- Roast cashews and raisins and add it to the mix.
- Also add cardamom powder and candy and mix well.
- Wait until the mixture cools down to a temperature where the hand
can withstand the heat. Now make into even balls by pressing lightly
with hand. Allow to cool.
Laddu
Dr.Chef Damu
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INGREDIENTS
Rice - 1/2kg
-DggeU\ - 300g
OiO - WR IU\
METHOD:
- Soak rice for half- hour drain and spread it on a large cloth or
newspaper for about half an hour. The rice will become almost dry
but still slightly damp.
- Powder it using a mixie.
- To make jiggery syrup, dissolve jiggery in minimum water and mix
well. Heat this until the syrup becomes thick like a paste. To test this,
drop a very small quantity of the syrup in water. It should solidify
immediately.
- Mix it with the powdered rice and mix well like dough. Cover it in a
vessel and leave it for about 8 hours.
- HeuL oII In u fry µun. PIuce u buII of LhIs ßour on u µIusLIc sheeL und
ßuLLen IL by hund so LhuL IL becomes u ßuL round shuµe.
- Deep-fry this in oil, turning it until it turns golden brown evenly on
both sides. After removing from oil, remove excess oil by pressing this
between two plates.
Adhirasam
EXPRESS

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