Ingredients :
- 1 cup yellow moong dal
- 3/4 grated jaggery
- 3 Tbsp Ghee
- 1 tsp cardamom/ealichi powder
- 1/4 cup roasted and broken cashew nuts
- 1/4 raisins
Method :
- Wash dal in running water using a colander. Dry it on a cotton cloth or kitchen towel immediately till completely dry. I like to let it dry overnight as it is easier to roast when dry.
- In a heavy bottom pan heat 2 tbsp of ghee and roast the dry at medium heat till it’s browned and crunchy. Keep aside to cool.
- After it is slightly cool, add the grated jaggery to it and mix well. Grind it to a fine powder when completely cool.
- In a small pan, take the rest of the 1 tbsp ghee and roast the cashews and raisins. Add to the above mixture and shape them as ladoos.
- Store at room temperature in air tight containers.
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