Tuesday, 11 June 2013

TANDULACHYA PITHACHE LADOO / RICE FLOUR LADOO

Diwali special, Tandulchya Pithache Ladoo / Rice Flour Laddoo ....


TANDULACHYA  PITHACHE  LADOO / RICE FLOUR LADOO

INGREDIENTS

Tandulache peeth / Rice flour
1 cup
Sajuk toop / ghee
½ cup
Powdered sugar
1 cup
Cashewnuts
15 – 20 nos
Elaichi pdr / cardamom pdr
¼ tsp
Salt
A pinch


METHOD:

1.       Heat ghee in a heavy bottom pan. Add the rice flour.

2.        Sauté well on low heat till the rice flour starts changing colour to light pink and it starts giving off a very nice aroma. Do not leave it unattended as the rice flour may burn.


3.       Switch off the flame and let it cool.

4.       Roast the cashews and powder them. Add the cashew pdr to the rice flour.

5.       When the rice flour has cooled substantially so that it can easily be handled with bare hands, add the powdered sugar, elaichi pdr and salt.

6.       Mix everything well and shape them into laddoos when the mix is a little warm.

7.       Shaping them into balls may be a little tricky as they may break easily. In such a case just use a little ghee on the hands to shape them.

NOTE:

Do not reheat the mixture at all as the sugar will melt and the prepared mix will become runny.