Monday, December 6, 2010

Indian desserts

Murmura/lahiya Laddoo


5 medium-sized balls of jaggery
1/2 kg lahiya/murmura
Cocoa powder for taste
11/2 tablespoon ghee or clarified butter

Method of preparation:

Fry lahiya/murmura in 1/2 tablespoon ghee on low flame until it turns light brown. Keep it separately in a large bowl. In 1 tablespoon of ghee, heat the jaggery pieces and stir until it changes colour into dark brown. Mix the fried lahiya and cocoa powder. Make it into balls or laddoos. Murmura laddoo is ready to be eaten.


Traditional Indian birthday cake: Gulgula


2 bowls of wheat flour
1 bowl of sugar
11/2 litres of water
200 gms cooking oil

Method of preparation:

Soak the flour and sugar overnight in 1/2 litre of water to make it into yeast. In the morning or after 10-12 hours add the rest of water for a good consistency. Heat the oil in a deep pan. Fry the wheat mixture after making it into small balls until light brown or medium brown. Eat hot after lifting it out dry from the pan.



1/2 kg wheat flour
250 gms powdered sugar
50 gms gond
100 gms almonds
7 tablespoons ghee or clarified butter

Method of preparation:

Fry almonds separately in 1 tablespoon of ghee until deep brown. Grind it evenly. Fry gond separately in 1 tablespoon ghee, first on high flame and then on low flame until it turns medium brown. Grind it fine. In 5 tablespoons of ghee, fry the flour on low flame until it turns medium brown. Let it cool for sometime. Mix the powdered sugar. fried and ground almonds and fried and ground gond. Make it into round balls or laddoo. Laddoo is ready to be eaten as delicious dessert.

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