Tuesday, November 1, 2011
1 cup rice flour
1/2 cup besan or chickpea flour
1/2 tsp asafoetida
1-2 tsps chilli powder (or more!)
salt to taste
oil for deep frying
Heat oil in a wok.Sift the flour mixtures and combine well with the chilli powder,salt and asafoetida or Hing.Add water little by little to form a dough.If it is too watery add rice flour to adjust.
Apply little Oil or use a spray to the murruku maker .Use the Ribbon Disc and and squeeze the dough in the hot oil to make flat ribbon shaped pakkodas.Drain on to the paper towels. Let cool before storing them into the airtight containers.
This is a very quick sweet made for any occasions especially during Krishna Jayanthi.A wonderful treat made with simple ingredients.
1½ cup Split roasted gram or Pottukadalai(tamil)
1 cup Sugar
½ cup Ghee
1 no Cardamom crushed
7 nos Cashews
Powder the Pottukadalai / Split roasted gram / Dalia / Chickpea to a fine consistency along with that one cardamom . Also powder the granulated sugar too and keep aside. Now measure equal quantity of both the powders(1:1 ratio), for every cup of powdered gram flour its 1 cup of powdered sugar. Mix them both in a big bowl.
Break the cashews into small pieces and then fry them in little ghee until golden and add it to the flour mixture.
Heat the remaining ghee until melted and slowly add it to the mixture. (Ghee mentioned may be slightly more, so add little at a time, don’t pour all at once)
Keep working until it reaches a crumbly texture.
When you press and knead you should be able to make small laddoos. That’s the texture we are looking for. Once ready, apply some ghee to you hands and start making small laddus. They tend to break easily so work it up with ghee.Yields about 10-12 ladoos.