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.

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