Saturday, September 04, 2010

Guest Lexie Shabel: Laddu

The Altitude Adjustment Section
Lexie says this is a holy food item, I say it is a delicious dough ball. Either way, it's yummy and it contains one of my favorite ingredients — chick pea flour.

1 1/2 cups water
3 cups sugar
a few saffron threads
4 whole cardamom, powdered
2 1/2 cups Chickpea flour
water as required
oil for deep frying
10 cashew nuts chopped
10 raisins
2 tablespoons ghee (clarified butter)

In a heavy sauce pan, combine the sugar and 1 1/2 cups water and bring to the boil. Boil the sugar and water until it gets to thread consistency (110-112C or 230-234F). Remove from the heat and add the saffron and powdered cardamom. Set aside.

Sift the Bengal gram flour into a bowl and add enough water to make a thick batter of dropping consistency. Heat the oil in a deep pan. Drop a ladleful of the batter through a slotted spoon with pea sized holes into the oil. Fry until golden brown. Continue til you use all the batter. Then, add to the aromatic sugar syrup. Saute the cashews and raisins in the ghee and add to the Laddu. Mix throughly and allow to cool. Shape the ladus into small balls and serve.