Indian Mmoongphali ladooes are made by cooking the mixture of rice and coconut with jaggery.
1.1 cup Rice (Chawal)
2.2/3 cup Coconut (nariyal) (scraped)
3.2/3 cup Pressed Rice (poha)
4.1 1/3 cup Jaggery (gud) (grated)
5.1/3 cup Coconut (nariyal) Milk
6.A pinch Salt (namak)
7.1 drop Yellow Colour
8.Ghee to fry
How to make Moongphali ladoo:
1.Take rice and soak them in water for a few hours.
2.Drain the water.
3.Add scraped coconut and pressed rice and grind it with rice to make a thick paste.
4.To the mixture add coconut milk, jaggery, salt and yellow colour.
5.Mix them well and leave it for atleast 10 hours so that it is fermented.
6.Take the appam griddle on high flame and then lower down the flame.
7.Put a spoonful of ghee and drop batter in each dent.
8.When it is golden brown remove from the heat and serve.
Kalmi vadas are made from the dough prepared from grinded Bengal gram (chana dal), grated cabbage and other spices. The kalmi vadas are fried two times so they are very c...
1.500 ml fresh cream
2.200 gm sugar
4.100 gm cheese cream
5.15 gm dissolved gelatin
6.40 gm mango pulp
7.10 gm cardamom (elaichi) po...