Besan Laddoo and Boorelu

Hello friends,


Here is another entry of mine for JIHVA - Wedding Feasts event hosted by Priya and originally started by Indira's Jihva for Ingredients post. , because this is a must in our marriages in Rajasthan. How can you do any festival without a besan laddoo. Hmm... never though.. lol...


Besan Laddoo - ???? ????? (Chick Pea Flour Sweet Balls)


Ingredients
Besan (Chick Pea Flour) - 2 cups
Ghee (Clarified Butter) - 1/2 cup
Cheeni (Sugar) - 1 cup
Kaju (Cahswes) - to garnish (broken in half)
Preparation

Add ghee in a wide pan and let it get hot.Add besan and fry it till nice aroma starts coming from it, it should become very light brown. Keep stirring it continuously.Take it off from gas and let it cool down just enough to be able to handle in your palms.Add sugar, mix well and make desired shaped balls from it.Add a broken half of cashew in the middle of the laddo.
Serving
Serve them as a dessert any day of the year.


I am also reposting one of my other old posts of Boorelu which is a must in any Andhra weddings (I am sure all Andhrites will agree) for JIHVA - Wedding Feasts event.






Boorelu (??????) - Moong Dal and Coconut Laddu


Ingredients
Moong Dal - 1 cup
Sugar - 1.25 cup
Shredded Coconut - 1 cup
Ilaichi (Cardamon) - 3-4 (in powder form)
Wheat Flour - 1 cup
Salt - as per taste
Oil - 3 tsp
Preparation

Wash and soak moong dal for 4 hoursGrind soaked dal (don't add lot of water as dal has already soaked a lot of water)Add 1/2 tsp of salt, oil to the ground dal and mix well. The consistency should be that of idli batterNow, take your idli moulds and make idlis out of the batterWhile idlis are hot, grind them to a pulp with no lumps.Now, in another pan, take 3/4 cup water, heat itAdd sugar, ilaichi, coconut and ground idli pulp. Simmer and keep mixing till it is of chapati dough consistency.Remove from fire and let it cool down just lightly, don't cool it down all the way. Grease your palms and Make lemon size balls out of it.Now, take flour in a bowl, add 1 tsp of salt, water and mix it to a poting consistency (enough to coat moong dal balls)Heat oil in a kadahi tillDip each moong dal ball in flour mix and deep fry them till they are golden brownTake them on paper towel to drain excell oil
Serving
Just enjoy it anytime with anything. You can eat it as a snack or a dessert.


That's all for now. Take care till next post.