Doodh Ke Laddoo
One mouthful of these tiny, sweet ladoos made from gram flour, fried and sweetened chickpea flour, milk and rabri simply won’t be enough.
Doodh Ke Laddoo
Cuisine

- Indian

Serves

- 2

Cooking Time

-30-35 Min

Type

- dessert

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • 1 cup begal gram flour
  • ¼ tsp cardamom powder
  • ½ cup milk
  • Ghee
  • 250 gms Sugar
  • 125 water
  • 1 litre full fat milk

HOW TO PREPARE DOODH KE LADDOO

  1. 1

    Mix begal gram flour, cardamom powder, milk and make a flowing batter.
  2. 2

    Heat ghee in a iron kadhai and pour same batter on a preforated iron ladle used for making boondi.
  3. 3

    Drop boondi batter through spoon in the ghee and remove before it turns golden brown.
  4. 4

    Make single thread Sugar syrup.
  5. 5

    Add little milk in Sugar syrup and skim the impurities.
  6. 6

    In a another pan 1 litre milk till it semi solid, add Sugar syrup to the milk and mix well.
  7. 7

    Drop the boondi in hot Sugar syrup and let them soak syrup.
  8. 8

    Remove the boondi from Sugar syrup, drain it and put it in reduced milk.
  9. 9

    Cook the boondi with reduced milk till dark brown in colour.
  10. 10

    Sprinkle little milk if needed to keep the boondi moist.
  11. 11

    take out the boondi in a plate to cool down.
  12. 12

    Bind the boondi into small balls and let them cool down.
  13. 13

    Garnish with rose petals and pistachios slivers.

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