Mangalorean Recipes

  • Increase font size
  • Default font size
  • Decrease font size

Gondh Ke Laddoo

E-mail Print PDF

Ingredients

 
Quantity Measure Ingredients Description
1 Kilogram Flour, Wheat - (Atta)  
1/4 Kilogram Ghee  
1/2 Kilogram Sugar, Powdered  
250 Grams Gum Chrystals  
100 Grams Lotus Seeds (makhane) puffed
100 Grams Musk Melon-Watermelon-Pumpkin seeds  
200 Grams Almonds (Badam)  
200 Grams Cashew Nuts  
400 Grams Coconut - Grated /Desiccated dried
100 Grams Walnut (Akhrot)  
50 Grams Pista unsalted
1 Teaspoon Cardamom Powder  
1/4 Teacup Kuskus - poppy seeds  
50 Grams Kamarkas - flame of the forest Optional

Method

Heat half the ghee in a kadai. Deep fry all the dry fruits one by one. First almonds, then cashew nuts followed by walnuts, pistachio nuts, lotus seeds, and lastly the seeds. Remove when they turn brown and keep aside. In the same ghee, deep fry the kamarkas.

In a separate pan, heat 1 tbsp ghee and roast poppy seeds over low flame and keep aside. When the poppy seeds have cooled, grind them with the kamarkas into a fine powder. Next roast the grated coconut and keep it aside. Finely grind all the fried dry fruits. Add to the roasted coconut and keep the mixture in a bowl.

Heat the remaining ghee in the karahi, and roast the flour over medium heat until golden brown. Lower the flame. Sprinkle powdered edible gum in to the roasted flour and keep stirring it till the crystals puff up and the spluttering stops. Turn off the flame.

Keep stirring the mixture for another 5 to10 minutes. Next, add cardamom powder, mixture of all the dry fruits, and powdered kamarkas and poppy seeds to the roasted flour. Mix the ingredients well. Add powdered sugar to the mixture. Set aside for a few minutes. Allow to cool to a temperature where you can safely handle the mixture.

Smear a little ghee on your palms and make small balls (laddoos) while the mixture is still warm. Keep each laddoo on a tray. They will become firm once cool. Store it in an air-tight container.

Note: You can also add nutmeg (jaiphal) powder, fenugreek powder (methi), dry fenugreek leaves (kasoori methi) in these laddoos.

http://www.babycenter.in/a1023542/recipes-for-traditional-confinement-foods#ixzz4KCkrtFyo

Bookmark with:

Deli.cio.us Deli.cio.us    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine
 


OFFSEASON GOA

WOWMOM

WOW MOM - Please send this link to your friends in Mumbai.

Hair Accessories, Snap Clips, Bobby Pins, and creative stuff. Visit my page - Click on the Pic - -------------------------------------

Artwork For SALE

Artwork By Ruchi - Please send this link to your friends in Mumbai.

Art by Ruchi Pais - Contact: 9821611343 Mumbai Click on the Picture ------------------------------

Face Book Badge

CLICK THE PIC

FACEBOOK PAGE OF : Walter J. Pais

Walter J. Pais

Mangalorean Recipes Facebook Page

Banner

Who's Online

We have 69 guests online

Google Ad 3 CLICK

Google Ad: Click

Mangalorean Recipes Facebook Group

I invite you to join our group on Face Book. Click the picture

Ranjit and Ruchi Pais, Hair Stylists

Mumbai's Trendiest Cuts Ranjit and Ruchi now operate from Goa. Call them for appointments. Timings: 9:30am - 9:30pm Call +919821611343 for appointments Click on the picture below:

Google AD 2: Click

Web Links

Links: Find other websites of interest here. Create your account and post a Web Link of your own. Click on the link below

HTML Module Ad 4


mangrecsheader