Sorghum { Jowar } Flour & Besan Ladoo { Gluten-free }
Ingredients
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1/2 cup jowar flour
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1/2 cup Besan
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1 cup ghee
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1/2 cup Makhana { roasted & crushed }
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1 tbsp Melon Seeds
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1 tbsp Chironji
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1/4 cup Dry Coconut 🥥
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5 tbsp Gond { puffed & crushed }
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1/2 cup Powdered sugar or Boora
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Few stands of saffron,
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pinch of nutmeg
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mace powder
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1/4 tsp cardamom powder
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2 tbsp dry rose 🌹 petals
Cooking Instructions
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1
In a bowl put jowar & besan & put little warm ghee. When we aur rubbing ghee & flour it should be like bread crumbs. It will be mutthi bandh.Then add little hot water & shape each dough portion in the shape of your fist & press with your fingers in the center of each portion to make a mutthiya {as shown in pic }
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2
Heat ghee in a pan & deep fry the mutthiya on slow flame. Till they aur in golden colour.remove it & crushed it with spoon. Allow them to cool. After cooling grind it in mixer like bread crumbs. Take this in a pan & roast it without ghee till it becomes in golden brown colour.
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3
Add coconut, Makhana melon seed, chirongi & gond roast it again for 1 min ; when it’s little warm add cardamom powder, saffron, almonds, pistachio & nutmeg & mace powder
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4
Let it cool completely add boora sugar & rose petals & Lukewarm ghee to make ladoo. You can serve it this without making ladoo also.
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5
Note ~ while making muthiya don’t add too much ghee after frying muthiya sieve ghee in same ghee fry gond also & sieve it again& keep aside
While making Ladoo you can use this ghee
Some times 1-2 tbsp ghee left so use small quantity in frying muthiya
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