In GUJARATI
Mung Dal Laddu
Ingredients:
1 kg Mung dal flour (Yellow Dal) 1 kg Sugar powdered 150 gm Eatable Gum (Gund) 75 gm Ghee for batter (Home made ghee is preferred) 2-3 tb.spn. Ghee to moisten the wheat flour before cooking it. 1& ½ cup of Hot Water or Milk 6-7 tb.spn. Ghee to fry eatable gum (gund) 100 gm Almond Dry Ginger powder (Optional)
Method: Take flour in a big plate (thali). Add little milk or hot water & ghee alternatively into the flour & mix it properly & keep it as it is for at least 5-6 hours. This will moisten it. After 5-6 hours sieve the above flour & see that there are no lumps left. Then take 6-7 tbsp of ghee & fry the gum. Before it gets cold crush it into small granules or you can grind the raw gum into the powder. Then take the above sieved flour in a broad pan. Add ghee to such quantity, which will enable you to stir flour easily. Stir it on low flame till it gets little brownish. When the ghee starts leaving the batter & starts coming over the batter, taste it to check whether it is cooked properly or not. It will no longer taste like the raw flour. After the better gets ready, remove it from the stove & mix the gum powder quickly before batter gets cold. Then let the batter gets little cold & add the sugar & stir it well. At last add grated almond, you can also add dry ginger powder. Make small laddus & serve it.
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