Name: Dosa recipe by Farheen Dalvi in Bengali at BetterButter
Prep time: 900 min
Cook time: 10 min
Total time: 910 min
Yield: 5

Jowar Laddoo রেসিপির সম্বন্ধে

Traditional laddoos are made with coarse atta/wheat flour. They are called "chotiya laddoo" by Brahmins as they had a "choti" pony tail. For the good health of my Aunt (Bua Saans) who is fighting with cancer since the last 4.5 yrs. She taught me this!

উপকরণ পরিবেশন সংখ্যা: 6

Jowar flour (preferably coarse) 3/4 katori/ bowls
Sooji 1/4 katori/ bowls
Jaggery, grated 1/3 katori/bowl
Ghee for frying
Grated coconut 2 tbsp
Khus khus 3 tsp
Sesame seeds 3 tsp
Roasted and grounded Almonds 2 tsp
Elaichi/ Cardamom powder 1 tsp
Jayfal/ Nutmeg powder 1/4 tsp
Ghee 2 tbsp, to make the laddoos
Milk 1/4 cup

নির্দেশাবলী

Take both flours in a bowl and add 2 tbsp of ghee. Knead by adding milk and water. Make a medium sized dough (not too soft and not too hard)
Heat ghee in a pan. Make oval shaped laddoos by pressing well to form impression of your fingers on it. Deep fry till the colour turns brown.
Fry all and then let it cool a little, then break with hands and coarse it grindly. (I used a dry grinding jar)
Roast the sesame seeds, khus khus (2 tsp ) and grated coconut. Coarsely grind all the three and add in the jowar mixture.
Add elaichi and jayfal powder. Mix it well and add the grounded almonds.
Now heat ghee to make the laddoos in a kadhai. Add in the grated jaggery, stir a little and transfer the ghee jaggery mixture in the jowar mix.
Mix it all very well and make laddoos by pressing between palms.
Roll the laddoos one by one in the khus khus mix.

একইরকম রেসিপি