Chef of the day: Shravya ( BCT&CA 2nd Year)
Ingredients:
500 gms Sesame Seeds
450 gms Jaggery
125 gms Oats
25 ml Ghee
25 gms Almonds
25 gms Cashew nuts
25 ml Milk
5 gms Green Cardamom
Method:
- Dry roast sesame seeds in a heavy bottomed pan till the rawness goes.
- Remove onto a wide plate and allow to cool.
- Dry roast the oats and on low flame for 5 mins. Cool it on a plate.
- In the same pan, add ghee and heat it till hot. Add the almonds and cashew nuts roast on low flame for 5 mins. Remove onto a plate and cool.
- Grind the almonds, oats and cashew nuts till coarse. Remove onto a bowl.
- Grind the cardamom to a fine powder and add it to the oats & nuts powder.
- Now blend the sesame seeds for 5-6 seconds to a coarse texture. Add the grated jaggery and blend till combined.
- Add 25 ml milk and blend. You can see the oil (sesame seeds) oozing out of the mixture.
- Remove onto a plate and add the oats powder, cashew and almonds powder. Mix and make small balls with this mixture.
- Using the palm, roll the balls tight and keep it aside. Repeat the same till all the balls are rolled similarly.
- Store the laddus in refrigerator for an hour before they are served.