Quick Recipes and Easy

An Indian Sweet Delight That The Rest Of Us Can Finally Enjoy

Welcome to the Gourmet Indian Series. Today we bring you the deliciously sweet Indian treat, Laddu.

Ingredients: 500 grams Bengal gram flour, 2 tbsp. raw rice flour, 625 grams sugar, 1 tsp. ghee,
salt to taste, 100 grams cashew nuts, 25 grams raisins, 10 cardomoms, 25 grams kalkandu (cubed sugar)

Method: Boondi: 1. In a wide mouth mixing bowl, mix bengal gram flour, rice flour, a pinch of salt, ghee and with required amt of water, make a thick liquid to the consistency of dosa batter.

2. Heat oil in a frying pan, holding the boondi plate (a plate with lot of holes), above the oil spread the batter so that very small pieces are dropped into the oil. Stir the boondis until fully cooked.

3. Drain the excess oil.

Laddu:

1. Make sugar syrup by boiling 1:1 sugar and water for about 5 minutes.

2. Add a pinch of kesari powder to this syrup.

3. Drop the boondis into the sugar syrup and mix well.

4. Roast cashewnuts and raisins in ghee and add it to the mix.

5. Also add cardamoms and kalkandu and mix well.

6. Wait until the mixture cools down to a temperature until your hand can with stand the heat.

7. Now make into even balls by pressing lightly with hand. spread and allow to cool

BON APÉTIT

Chris Jacob

( gourmetindian.info/indian/indianarchive30.htm Gourmet Indian – Laddu (Indian Sweet))

Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a excellent time on the dance floor and at any excellent restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home.



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