Muthia ke ladoo is an amazing Indian sweet dumpling from the Rajasthani
cuisine made with ghee added to wheat flour, besan and semolina
sweetened and made into small roundel shaped dumplings.
Wheat flour 1 Cup
Besan Cup
Suji Cup
Ghee 1/2Cup
Jaggery 1 Cup
Badam
Pista N
Poppy seeds tsp
METHOD
Take a plate and add wheat flour, besan, suji and ghee and mix it well till all the flour is short crusted , sprinkle water and make a dough, this is still crumbly to press and you will be able to make a dumpling and a dent with the fingers and a nice hallow, fry them slowly and even colored .
Take a pan heat ghee and fry the dumplings to golden color in a slow flame.
After frying, the dumplings should be able to break them very easily, and make it to a powder.
Take another pan pour some ghee, add jaggery.
Once jaggery melts switch off the flame, add the muthia mix to this and keep it aside, add slice pista, badam, make them into a ladoo, and roll the ladoo with poppy seeds.
Wheat flour 1 Cup
Besan Cup
Suji Cup
Ghee 1/2Cup
Jaggery 1 Cup
Badam
Pista N
Poppy seeds tsp
METHOD
Take a plate and add wheat flour, besan, suji and ghee and mix it well till all the flour is short crusted , sprinkle water and make a dough, this is still crumbly to press and you will be able to make a dumpling and a dent with the fingers and a nice hallow, fry them slowly and even colored .
Take a pan heat ghee and fry the dumplings to golden color in a slow flame.
After frying, the dumplings should be able to break them very easily, and make it to a powder.
Take another pan pour some ghee, add jaggery.
Once jaggery melts switch off the flame, add the muthia mix to this and keep it aside, add slice pista, badam, make them into a ladoo, and roll the ladoo with poppy seeds.
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