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  1. #1
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    Nov 2006
    Country: India
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    For boondi

    Gram flour (besan) - 2 cups
    Ghee - To deep fry
    Sugar - 4 cups
    Melon seeds - 1 tsp
    Green cardamom powder - 1 tsp
    Saffron - a pinch

    For gulab jamun

    Khoya/mawa, grated - 2 cups
    Refined flour (maida) - 5 tbsps
    Cottage cheese (paneer), grated - 4 tbsps
    Baking powder - tsp
    Ghee - To deep fry
    Sugar - 4 cups


    1.Mix gram flour with a little water to make a smooth and semi thick batter.


    2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.

    3.Mix sugar with five cups water and boil to make one string syrup. Mix in the boondi, melon seeds, green cardamom powder and saffron. Keep aside.

    4.To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.

    5.Heat sufficient ghee in a kadai on low heat.

    6.Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown.

    7.Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it.

    8.Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo.

    9.Chill and serve cut in halves.

  2. #2
    Member Array
    Join Date
    Jul 2007
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    ..i will try making it..

  3. #3
    hmm....darani u tried...lolz just kidding....nice post man

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