Ingredients
White Sesame seeds 1 cup
Jaggery/Gud 1 cup
Raw Peanuts 1/2 cup
Roasted channa daal (split and ready to eat) 1/4th cup
Ghee/Clarified butter 1/4 th cup
Cardamom powder 1/2 teaspoon
Method
Heat the ghee in a vessel, when hot add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring.
Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/ladoos, 1 inch in diameter. Store in a container. Will stay for a long time.
White Sesame seeds 1 cup
Jaggery/Gud 1 cup
Raw Peanuts 1/2 cup
Roasted channa daal (split and ready to eat) 1/4th cup
Ghee/Clarified butter 1/4 th cup
Cardamom powder 1/2 teaspoon
Method
Heat the ghee in a vessel, when hot add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring.
Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/ladoos, 1 inch in diameter. Store in a container. Will stay for a long time.
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