How to make Sev Laddu?

INGREDIENTS:

• 250 grams - Gram flour
• 2 cup (400 grams) - Jaggery (crumbled)
• Salt as needed
• 2 tablespoon - Milk
• Oil - for deep frying
• Water as needed

METHOD OF PREPARATION:

• Firstly we will knead dough to prepare Sev.
• Mix Gram flour with salt. Then add a tablespoon of oil and enough water to make a stiff paste.
• Cover the dough and keep it aside for 15 minutes and then make sev from it.
• Heat a wide heavy bottomed vessel with enough oil for deep frying.
• Place a portion of the dough in a medium size muruku mould (the fried sev must be about ¼ cm thick) and pressing the mould in a circular fashion in the oil so that you cover the oil fully in the pan. The dough comes outs thin strands (like noodles) which are directly dropped into hot oil.
• When it turns golden in color on both the sides and the bubbles in the oil subsides, remove from oil and allow it to drain on a paper towel.
• Repeat the same process with the rest of the dough.
• Once the Sev is ready, we will make laddu with them.
• Now we will prepare syrup for the laddu .
• Place jaggery and ¼ cup water in a pan. Stir the water until jaggery melts completely.
• Once Jaggery is melted; now add milk into it. By adding milk, impurities in jaggery can easily be separated. Remove the froth forming on the top with help of a ladle.
• Break the sev in small pieces. Now add sev into jaggery syrup.
• Take off the pan from flame as we need to make it bit cool.
• Mean while, the syrup is nicely absorbed in the sev.
• Now we will make laddu from it. Wet your hands with some amount of ghee/ water take little amount of mixture and place it on your hands. Roll the mixture giving it shape of laddu as per your choice.
• Like wise prepare all laddu .
• Keep the laddus as it is for 2 hours so that they dry up. You can consume these laddus after 2 hours. Store sev laddus in air tight container and enjoy eating for up to months.