INGREDIENTS

G !"#$%& - 1 kg

S&g! - 1 1/4kg

'!()*+ ,&-( - 1. ,%(

S&/-!,! - 10 ,%(

S%1! - 1 pinch

'!n12 - 10 gms

E1i3/* c!mph% - pinch

4i/ - -% 5 2

S!55 %n - pinch

'! 1!m%m - . n%s

METHOD:

!"#$%"#& '(()*+& ',&-+.+)/& 0(1"2& 3(*%& %)*&4%5#"& +)5(& %& '%55#"& %)*&

frying them by dropping them through a jarni into the hot oil.

Make sugar syrup by boiling 1 : 1 sugar and water for about 5 minutes.

Add a pinch of kesari powder to this syrup.

Drop the boondis into the sugar syrup and mix well.

Roast cashews and raisins and add it to the mix.

Also add cardamom powder and candy and mix well.

Wait until the mixture cools down to a temperature where the hand

can withstand the heat. Now make into even balls by pressing lightly

with hand. Allow to cool.

Laddu

Dr.Chef Damu

chefdamu@

gmail.com

INGREDIENTS

Rice - 1/2kg

6!gge 2 - 300g

Oi/ - -% 5 2

METHOD:

Soak rice for half- hour drain and spread it on a large cloth or

newspaper for about half an hour. The rice will become almost dry

but still slightly damp.

Powder it using a mixie.

To make jiggery syrup, dissolve jiggery in minimum water and mix

well. Heat this until the syrup becomes thick like a paste. To test this,

drop a very small quantity of the syrup in water. It should solidify

immediately.

Mix it with the powdered rice and mix well like dough. Cover it in a

vessel and leave it for about 8 hours.

6#%5&(+7&+)&%&8",&$%)9&!7%:#&%&'%77&(8&5;+3&0(1"&()&%&$7%35+:&3;##5&%)*&

0%55#)&+5&',&;%)*&3(&5;%5&+5&'#:(-#3&%&0%5&"(1)*&3;%$#9

Deep-fry this in oil, turning it until it turns golden brown evenly on

both sides. After removing from oil, remove excess oil by pressing this

between two plates.

Adhirasam

EXPRESS