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Sindhi Cuisines - Taste of community- Recipe Number - 45
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Atte Jaa Ladoon (Wheat Flour Ladoos)
Ingredients:
  • 1kg  Wheat Flour
  • ½ kg  Sugar (Powdered)
  • ½ kg  Pure Ghee / Dalda
  • 50 gm Edible Gum (khuaon / Gondh)
  • 50 gm Khus Khus
  • 50 gm Suji (Rawa)
  • 100gm Nariyal Ka Chura (dessicated coconut)
  • 8-9 nos Green Cardamom seeds
  • A Handful Badam chopped finely
Method:
  • Deep fry the edible gum and mix coconut chura with edible gum crushing the puffed up edible gum with your fingers keep this mixture aside.
  • Take ghee in a kadai when melts add green cardamom seeds then add wheat flour suji and khus khus. Keep roasting this mixture on slow gas till the wheat flour changes its colour to a nice golden and you get the aroma of the roasted flour.
  • Next put coconut and gum mixture and mix again add in chopped badam and sugar and mix for some time till the sugar gets mixed properly.
  • Take this mixture out in another container and make ladoos when still hot.

Recipe contributed by:    BINA MAKHIJA  

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 45
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