Rajgira (Amaranth) Laddoo- Janamashtami Special Recipe

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Rajgira laddoo are very popular and low fat dish for fasting. Some people eat these laddoos with milk.It makes enormous nutritional sense therefore to use this super non-cereal on fasting days.

Rajgira (Amaranth) Laddoo- Janamashtami Special Recipe Recipe

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By Monish Gujral Published: September 4, 2015

    Rajgira laddoo are very popular and low fat dish for fasting. Some people eat these laddoos with milk.It makes enormous nutritional …

    Ingredients

    Instructions

    1. Roast chaulai in a heavy vessel. There is a special way of doing it. Heat a large heavy wok. Add a handful of chaulai to it. Keep rotating it with the help of a cloth. Once most of the seeds pop up, remove them from the wok. Repeat with rest of the chaulai. There are always some seeds that do not pop, discard them.
    2. Heat gur with half tablespoon of water. Once it starts boiling, pour it over puffed chaulai. Mix well.
    3. Moisten your hands and make laddus. Also rub some ghee on your palms to help in binding. You need to make laddus while the mixture is still hot. If the mixture becomes cold, laddus will not bind. So be careful and don’t burn your palms. In the worst situation, if you are unable to make laddus, just eat it with spoon.
    4. Leave laddus outside for a couple of hours and then store in an airtight container.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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