By The Sify Food Contributors
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Extra info for Desserts (Cookbook)
Mix in cardamom powder and dissolved saffron and half nuts. Empty into a glass serving bowl, top with remaining nut crush. Chill for 1-2 hours before serving. Page 48 Motichoor Ladoo Ingredients 2 1/2 cups gram flour (not superfine variety) 500 ml. milk 1/2 tsp. cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For Syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp. milk few drops saffron (kesri) colour Method For Syrup: Put sugar and water in a vessel and boil. When sugar dissolves, add milk.
Milk few drops saffron (kesri) colour Method For Syrup: Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside. For Boondi: Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee.
When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside. For Boondi: Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter.
Desserts (Cookbook) by The Sify Food Contributors