The festival of Makar Sankranti is celebrated across the country of India. Being
the harvest festival that it is, how can its celebrations be complete without
delicious and mouth watering food. In fact, on this day, lots of cooking takes
place and delicious food is served. Bandaru ladoo is one of those mouth watering
dishes which are made on this day. It is a famous sweet dish of Andhra, the mere
mention of which is enough to make one crave for it. This dish is particularly
made on the festival of Makar Sankranti. Below, we have given the recipe of
Bandaru ladoo, for you to know how to make it.
Bandaru Laddu Recipe
Ingredients
* 250 gm `Senaga Pindi' / Bengal Gram Flour
* 250 gm Sugar
* 1 tsp Cardamom Powder
* Oil, to fry
* 50 gms Cashew Nuts, fried in a tbsp ghee
Method
* Heat 4 tbs of oil and add it to `senaga pindi'
* Mix well with hand and knead it into dough using water
* It should not be too soft or too hard
* The consistency should be like that of poori dough
* Place the disc with medium size holes in the muruku press
* Fill it with dough leaving space to place the upper part of the press
* Heat the oil and carefully press the dough, like spirals and without
overlapping, directly into the oil, keeping the bottom of the press 2 inches
away from the oil
* Take proper care that the hot fumes of oil does not reach your hands
* Turn it over and remove when golden brown
* Drain the oil and repeat the procedure till the dough is over
* Powder them in a blender, measure and set aside
* Take equal measure of sugar and make light syrup / `letha paakam'
* Add the powdered spirals, cardamom powder and the cashew nuts to it and mix
well.
* Turn off the flame and make big lime size balls of it by smearing ghee to your
palms.
* Your delicious Bandaru ladoos are ready to serve.
Note: There is simple and easy way of doing it (provided there is no connoisseur
in the family) for those who do not have the muruku press or time and patience.
Powder sugar in a blender, fry `senaga pindi' lightly in 2 tbs of ghee and mix
them along with the roasted cashew nuts and cardamom powder. Add a little more
ghee for consistency while making the laddus.
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