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.
1.2 cup semolina (suji)
2.1 cup sour curd (Dahi)
3.1/2 tsp salt (namak)
4.1 tsp mustard seeds (rai)
5.10-12 curry leaves (kadi patta)
6.1 tsp m...
1.2 green chillies
2.5 - 6 medium potatoes
3.1/2 tsp sugar
4.1 tsp pure ghee
5.2 tblsp mustard oil
6.4 tblsp poppy seeds (khuskhus)