Saturday, October 22, 2011
I happened to go through a food article in a travel magazine which was very interesting and informative for a food lover like me. When I grazed through the ingredients required for the melt in the mouth Pandhari Laddoo mentioned in the article, it struck me that the ingredients were very much the same as the ones used for making Maavu Urundai. The secret ingredient which converts the delicious Maavu Urundai into the special Pandhari laddoo is khoya.
Here is the link for the article mentioned -
Wheat flour - 2 cups
Bengal gram flour/ besan - 2 cups
Powdered sugar - 4 cups
Khoya ( milk solid ) - 200 gms
Ghee - 3/4 cup
Fried and powdered clove - 1/2 tsp OR
Cardamom powder - 1/2 tsp
Cashew nuts or almonds - as required
1. Heat two tbsps of ghee and roast the nuts , drain and keep aside.
2. In the same ghee roast the besan until it gives out a very pleasant aroma, remove into a plate and keep aside.
3. Heat two more tbsps of ghee in the same pan and roast the wheat flour till it gives out a very pleasant aroma and remove it on to a plate.
( Roast the flours on low heat taking care not to burn them.Quickly remove when the flour turns slightly reddish in colour.)
4. Heat two tbsps of ghee and add the khoya to it and fry on low flame till it turns pink in colour.
5. Add the powdered sugar and stir for a minute and then immediately add the roasted flours.
6. Blend in the remaining ghee and switch off flame.
7. Mix in the fried nuts and the cardamom or clove powder.
8. Allow it to cool down a little.
9. Grease your palms with ghee, scoop out a small portion of the warm laddoo mixture moist with ghee, and make lemon sized laddoos.
Cool them thoroughly before storing them in a clean air tight container.
A festival is not a festival without laddoos ! Make this Deepaavali very special with the delicious Bikaneri version of Maavu Urundai known as The Pandhari Laddoos !