How to make No Fry Motichoor Ladoo with step-by-step photo: firstly, in a large kadai heat ½ cup ghee and add 1½ cup wheat rava. roast the rava on low flame until it turns aromatic. keep roasting until the rava changes colour. add in 4 cup hot water and stir continuously.
Heat 2 tbsps oil and saute cinnamon, cloves, bay leaf and cardamom for 30 to 60 seconds. Optional – Add the fine chopped onions & saute until they turn golden. Next add the onion tomato paste, green chili, garam masala powder & coriander powder. Saute until the mixture leaves the sides of the pan & turns fragrant.
3 minutes. 1 pt. Seorang wirausahawan memproduksi ayam goreng tepung dengan variable cost sebesar Rp. 3.500/potong dan biaya tetap sebesar Rp. 900.000. jika penjualan ayam goreng tepung per produksi adalah sebanyak 300 potong, harga pokok produksi usaha ayam goreng tepung tersebut adalah Rp. 6.500/potong.
Another noteworthy mention is the Shahi Ladoo that has its roots in Persia. During the Persian invasion, items like dates, figs and dry fruits made its entry in India. It is made from khoya, sweet petha, and nuts. Here’s a recipe for churma ladoo. Recipe: Churma Ladoo by Amita Parmar, a homemaker from Mumbai Churma Ladoos. Time: 30 minutes
Instructions. Warm the milk, add the saffron strands and let it soak for 5 to 10 minutes. Add the grated paneer, soaked saffron with milk, condensed milk, and ground cardamom into a mixer jar. Blend it into a semi-smooth paste.
11) In the same pan, add jaggery. 12) Stir and cook until jaggery is melted. 13) As soon as it is melted, add that to the churma mixture. 14) Using your fingers, mix the jaggery into the mixture. 15) Spread this mixture evenly in the bowl. 16) In the same pan heat the remaining ghee on medium heat.
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cara membuat ladoo khas india
