Today is a memorable day for me as I'm posting my 100th recipe. It took me almost a year to come so far. Though, I was a bit slow to reach this far nevertheless I'm very delighted to publish my 100th post today. Almost a year ago the idea of food blog had conceptuated in my mind, this blog was designed by my sister Tanu, who was on break period that time. Soon she got a good job in an MNC and had to shift out of Bangalore. Our blog was neglected for quite sometime, then from January onwards I started taking active interest in blogging and reached out to other bloggers and made new friends. And since then the biggest pay off has been the number of wonderful people I've met along the way.
On reaching this milestone I would like to thank each of you (even the silent readers) for subscribing, leaving comments and encouraging me. I really cherish getting feedbacks from my non blogger friends also specially Amrita and Vineet. To follow the tradition of celebrating memorable occasion with sweets, I have made these yummy ladoos to share my joy with you all.
Makes: 15-20 ladoos, Cooking time: 30-35 minutes
2 cups Besan (Gram flour)
2 tbsp Sooji (Semolina)
3/4 cup Ghee (clarified butter)
2 tsp Cardamom powder
3/4 cup Sugar (powdered)
6-7 Cahews (sliced)
2 tbsp Almonds (sliced)
3-4 tsp Milk (optional)
1 tbsp melted Butter
Sliced almond and cashews as per requirement
Heat ghee in a heavy pan. Add besan, sooji and cook over low flame, stirring continuously (with a spatula) to prevent burning. Keep stirring the mixture till it turns golden brown in color and you get a beautiful aroma of cooked flour. Remove from heat and let the mixture cool to a warm temperature. When the mixture is warm, add powdered sugar, cardamom podwer and sliced dry fruits. If you find your mixture too dry then add little milk (warm) to the gram flour mixture. To shape the ladoos, take small quantity in your hands and clump your hands tightly and by rotating the mixture make lime-sized balls. Dip the ladoo (a quarter inch) into melted butter and press down sliced almonds and cashew mixture, so that it sticks to the ladoo. Follow the same to the rest of the mixture to make the ladoos. Arrange the ladoos in a plate to cool to room temperature, then you can store these ladoos in air tight container.
User Comments & Tips:
At the time of making ladoos, the fried besan mixture should be warm not cold, otherwise you will have great difficulty in binding the ladoo mixture.