Ingredients
250 gram Bengal Gram Flour (Senaga Pindi)
1 cup Water
50 gram Cashew Nuts, fried in a tbsp ghee
250 gram Sugar
1 teaspoon Cardamom Powder
1 teaspoon Ghee
Oil, to fry
How to make Bandaru Ladoo
- Take a small pan and heat oil in it and add it to the Senaga Pindi.
- Mix it well with hand and prepare a dough using water (it should have the same consistency as puri dough).
- Place the disc with medium-size hole in the muruku press and fill it with dough, leaving space for the upper part of press.
- Heat the oil and carefully press the dough in the oil, to make spirals, making sure that the bottom of the press is away from the oil (about 2 inches). Do it carefully, so that the hot oil fumes do not reach your hand.
- Turn it over and fry it till it turns golden brown.
- Drain the oil and repeat the process till the dough is over.
- Powder the prepared spirals in a blender and keep aside
- Now, take sugar and mix water in it, to make light syrup.
- Add powdered spirals, cardamom powder and fried cashew nuts in the sugar syrup and mix well.
- Remove from the flame and prepare lemon sized balls from the mixture, while applying a little ghee on the palm, so that it does not stick.
- Bandaru ladoos are ready to serve.
Popularity: 1% [?]
Ingredients
2 litre Milk (dudh)
1/4 cup Moong dal (gram pulse)
10 Almonds (badam)
1 1/2 cup Jaggery (gur) grated
1 1/2 cups newly harvested rice (chawal)
1/4 level teaspoon nutmeg (jayphal) powder
15 Cashew nuts (kaju)
1 teaspoon cardamom (elayachi) powder
30 Kishmis or raisins
2 tablespoons ghee (oil)
1/4 teaspoon saffron (kesar) crushed
How to make Sarkarrai Pongal
- Take a thick-bottomed pan and put it on medium fire.
- Pour milk and bring it to boil.
- Add rice and dal and cook.
- When rice becomes tender add jaggery and ghee.
- Chop almonds and cashew nuts and add to it with saffron, raisins and cardamom powder.
Popularity: 1% [?]
Ingredients
1/4 cup Sesame Seeds
Oil for deep-frying
1 kg Rice
1 cup Water
3/4 kg Jaggery
How to make Ariselu
- Wash the rice and soak it for about 6 hours.
- Drain the water and keep the rice on a cloth for drying.
- Make fine powder by grinding it in a mixie.
- Shred the jaggery and put it in a pan.
- Add water to the jaggery and dissolve it by boiling.
- Make thick syrup of this mixture on low flame.
- Gradually add ground rice to it and stir constantly. There should not be any lump formation.
- Remove the pan from fire.
- Prepare balls out of this mixture.
- Press the balls on a plastic sheet to shape them in the form of round puris.
- To decorate, roll the puris lightly in the sesame seeds.
- Heat oil in another pan.
- Deep-fry these puris on low flame till dark brown.
- Ariselu is ready.
Popularity: 1% [?]
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