Wednesday, January 13, 2010

Bandaru Ladoo

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• 250 g Bengal Gram Flour (Senaga Pindi)
• 250 g Sugar
• 1 tsp Cardamom Powder
• Oil, to fry
• 1 cup Water
• 50 g Cashew Nuts, fried in a tbsp ghee
• 1 tsp Ghee

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


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