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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