Firstly iam a big fan of Indira , website :http://www.nandyala.org/mahanandi
She exposes many of the traditional dishes very clearly for beginners to follow.
I have gone through this recipie in her website and enhanced it in my own style in my own !!!! kitchen ;)
The result is ...not even a laddu is left for taking a pic...will upload the pic once i prepare it again.
Required:
Murmura (borugulu, puffed rice) - one quart
Jaggery - one cup (powdered)
Water - one cup
Cardamom - 2 (seeds powdered)
Cashew: half cup
badam : a few
1. First make cashews and badam into small pieces
2. Dry roast , take out and cooll them.
Now we can start preparation of jaggery syrup:
3. Take a bowl,heat it for a min and add jaggery and then the water ,allow it to boil
In 15 minutes or so,we get thick jaggery syrup foaming up.
Test: Take a drop and put in cool water,it should turn into a thick mass rather than getting mixed with water.
Now the syrup is ready.
4.Add the murmura and dry fruit pieces,continuosly stirring the mixture.
5.Now add elaichi powder,stir and switch it off once the puffed rice is getting closer as a dry golden mass.
Make laddus with the mixture ,once its a bit cool enough to touch.
Note : Keep a bowl of cool water to wet your hands in between making laddus.
Thats it .Its done !!!!!!!!
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