Topic started by farish (@ px8wh.vc.shawcable.net) on Mon Nov 18 22:55:46 .
All times in EST +10:30 for IST.

Responses:

• From: Ramadas (@ dclient80-218-23-230.hispeed.ch) on: Tue Nov 19 01:01:10
  
  There are so many ways of making Sooji Laddu or
  Ravaa Laddu. But the simplest way my wife taught me:
  1 cup sooji
  1 cup sugar (powdered)(powdered one is available in departmental stores)
  half cup melted ghee
  brocken cashewnuts 50 grams
  elaichi (cardamum powder)a pinch.
  
  Heat a kadai and dry roast Sooji by constantly stirring. The flame should be low and when the typical smell comes switch off and take out. Be careful lest it would become black.
  
  Take a spoon of ghee and fry cashewnut pieces in it until red and keep aside.
  Add powdered sugar to the sooji and mix well. Add the elaichi powder and cashewnut pieces.
  Now comes the tough part of making ba-lls.
  When the sooji is still hot, separate a small portion of sooji in the plate and pour a teaspoon of hot melted ghee, and roll it into a ball by pressing hard in your palm. You must be able to suffer a little of heat on your palm (else how to enjoy Laddu?). When it is a lemon-sized ball keep aside without braking. After some-time you can see it would have hardened. Like this repeat making b-alls before the sooji mixture becomes cool. This is to be done when the sooji & ghee are still hot. Some people substitute hot milk instead of ghee.
  
  
  
• From: Chandima (@ cache4.lankacom.net) on: Mon Aug 18 05:32:29
  
  Indian foods
  
  

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