INDEPENDENCE DAY SPECIAL
Coconut raw - 2
Sugar - 2 medium size bowl
Green cardamom - 5
Desiccated coconut - 1 cup
Method -
Cut the coconuts in thin slices and dry grind it in a grinder and put it in a pan.
Now mix the sugar nicely in the ground coconut and keep it for 1/2 hour.
Take a deep and heavy bottomed frying pan. Heat it and put the sugar and coconut mixture in it and fry it.
Crush the cardamom seeds and put it in the pan.
After frying on a low flame the mixture should turn to creamish colour and coconut and sugar should be mixed nicely.
It should leave the edges of the frying pan and become dry.
Remove it from fire and let it cool a bit but not completely.
Take water in a bowl and wet your hands. Take small amount of ladoo mixture and make round balls according to your desired size.
Now roll the ladoos in the desiccated coconut.
Repeat the process and make all the balls and keep it in a container in fridge.
It can be stored for long period.
Ingredients-
Sugar - 2 medium size bowl
Green cardamom - 5
Desiccated coconut - 1 cup
Method -
Cut the coconuts in thin slices and dry grind it in a grinder and put it in a pan.
Now mix the sugar nicely in the ground coconut and keep it for 1/2 hour.
Take a deep and heavy bottomed frying pan. Heat it and put the sugar and coconut mixture in it and fry it.
Crush the cardamom seeds and put it in the pan.
After frying on a low flame the mixture should turn to creamish colour and coconut and sugar should be mixed nicely.
It should leave the edges of the frying pan and become dry.
Remove it from fire and let it cool a bit but not completely.
Take water in a bowl and wet your hands. Take small amount of ladoo mixture and make round balls according to your desired size.
Now roll the ladoos in the desiccated coconut.
Repeat the process and make all the balls and keep it in a container in fridge.
It can be stored for long period.
No comments:
Post a Comment