Delicious BOTTLE GOURD LADDU
Bottle Gourd Laddu With Milkio Ghee
A traditional sweet made with bottle gourd is prepared on festivals or eaten as a fruit diet on fasts. It is very easy to make, this fibrous and nut.
1. Bottle gourd(peeled and grated) - 200gms or 1(1/2) cup
2. Jaggery - 200gms/ Brown Sugar
3. Dry coconut powder - 200gms
4. Milkio Ghee – 4 tablespoons
5. Cashew nut pieces - (10-15) piece
6. Raisins - (10-15) piece.
7. Salt - 1 pinch [optional]
8. Cardamom powder - 1/2 spoons [teaspoons or 2 pinches.]
Heat Milkio ghee in a Frying Pan.
Add grated bottle gourd use little bit water with that. Add cashew nuts, raisins and sauté it
Fry it for 3-4 minutes. Turn the flame into medium.
Mix jiggery/Brown Sugar and boil them for 20 minutes and add coconut powder, cardamom powder with that mixing.
Add pinch of salt for taste. Keep it aside for cool.
Now it’s ready to make laddus.
Apply Milkio ghee to the hand and make round laddu.
Source : Suchi’s Kitchen
Read More : https://milkio.co.nz/recipes/
Instant Jalebi In Milkio Ghee
Yields | 6
Prep Time | 30 minutes
Cook Time | 50 minutes
1. 1 cup plain flour (Maida)
2. 1 tsp besan (Bengal gram flour)
3. 1/2 tsp fresh yeast, crumbled
4. 1 tbsp. melted pure ghee
5. 1 tsp sugar
6. 2 to 3 drops of lemon yellow food colouring for the sugar syrup
7. 2 cups sugar
8. A few saffron (kesar) strands
9. 1/4 tsp lemon juice pure grass-fed ghee for deep frying
- Sieve the plain flour and gram flour together.
- Dissolve the yeast in 1 tablespoon of water.
- Mix the flour mixture, yeast solution, Milkio ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
- Keep aside for 10 minutes till the yeast ferments.
- Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
- Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
- Heat the Milkio Ghee in a broad saucepan (the ghee should be approximately 25 mm. (1″) deep).
- Fill the jalebi batter into a piping bag with a single whole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
- Press out round whirls of the batter into the hot Milkio ghee working closely from outside to the centre of the whirl Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
- Drain immediately and serve hot. Do not allow the jalebi batter to over ferment.
- Fry the jalebi’s immediately once the batter has rested for 10 minutes.
Two different types of modaks to add to your Ganesh Chaturthi celebrations
Food (read: modaks and ladoos) is synonymous with Ganesh Chaturthi. The Hindu festival is celebrated over a period of 10 days to honour Lord Ganesha’s birthday.
But if you’re away from home and missing the delectable desserts from your favourite sweet shop, or you just want to skip market-bought items and want to opt for fresh homemade desserts, you should bookmark these easy-to-make recipes.
The Executive Chef at Radisson Blu Atria Bengaluru, Kasiviswanathan’s secrets to making the perfect modak will leave an impression.
Rice flour: 250 gm
Water: 500 ml
Sugar: 100 gm
Strawberry pulp: 100 ml
- In a heavy bottom pan, add ghee, strawberry pulp, sugar, and boil with water.
- Then add rice flour, and mix it well to ensure that no lumps are formed.
- Use the batter to make dumplings. Steam them in a steamer.
- Assemble and serve.
Rice flour: 100 gm
Water: 250 gm
Salt: 20 gm
Mustard seeds: 10 gm
Jeera seeds: 5 gm
Ghee: 25 ml
Green chilly: 10 gm
Curry leaves: 5 gm
Coriander: 5 gm
Ginger: 5 gm
Grated coconut: 10 gm
– In a heavy bottom pan, make a tempering with ghee, mustard seeds, jeera seeds, curry leaves, ginger, coriander leaves, and coconut.
– Sauté till it turns golden brown, then add water and bring to boil.
– Add in rice flour and mix thoroughly.
– Make dumplings from the batter.
– Steam it in a steamer for at least 10 minutes
– Assemble together and serve.
Source : economictimes