So, shall we begin?
Urad dal / Minapa pappu
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1 cup
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Sugar
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3/4th cup
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Melted ghee/ clarified butter
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1/4th cup – ½ cup
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Elaichi / Green cardamom powder
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½ teaspoon
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Method :
1. Dry roast the urad dal on low flame until they turn slightly brown and fragrant. Remove from the heat and set aside to cool.
(Don't hurry in this step in order to get the dal roasted quickly. Slow roasting is the key. It will take about 20 to 25 mins. Properly roasted dal = perfect tasty laddoo)
2. Add the cooled roasted dal to the mixer jar and grind it slightly coarse.
3. Transfer the urad dal powder onto a plate and add the sugar and grind it to into a fine powder. ( if you don't have elaichi powder separately, add 1 or 2 elaichies to the sugar and grind well)
4. Add the sugar powder to the urdal powder, add elaichi powder and mix well.
5. Add a tablespoon of melted ghee to a portion of the powder and make one laddoo out of it. Continue until you're done with the laddoos.
6. Once the laddoos are done, they are ready to eat. You can store them in an air-tight container for several days.
Pictorial :
1. Dry roast the urad dal on low flame until they turn slightly brown and fragrant. Remove from the heat and set aside to cool. ( Don't hurry in this step in order to get the dal roasted quickly. Slow roasting is the key. It will take about 20 to 25 mins. Properly roasted dal = proper laddoo)
2. Add the cooled roasted dal to the mixer jar and grind it slightly coarse.
3. Transfer the urad dal powder onto a plate and add the sugar and grind it to into a fine powder. ( if you don't have elaichi powder separately, add 1 or 2 elaichies to the sugar and grind well)
4. Add the sugar powder to the urdal powder, add elaichi powder and mix well.
Enjoy!
Thank you for visiting Blessy's Kitchen :)
Looks yumm...cn u help me with jaggery..hw to use jaggery in this
ReplyDeleteHello Uzma..To make the laddoos with jaggery, shave the jaggery thinly or make small fine chunks of it and add to the urad dal powder. Now add entire amount of hot melted ghee into it. This should melt the little jaggery chunks. Once it's melted you can make balls. Measures are the same. However, jaggery varies from hard to soft and sticky ones. So try to work accordingly. If it is hard jaggery, you could make into chunks and grind with the dal. I hope this helped you.. Do try it and let me know.. Happy cooking.. Keep visiting Blessy's Kitchen..
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