Sesame Laddus

Tilgul Laddus (Sesame laddus)

Ingredients:
½ kg While Sesame
½ kg Jaggery (Chikkicha Gool)
1 cup Roasted Peanuts coarse powder
½ cup grated and roasted Dry Coconut
½ cup Pandharpuri Chana dal
1 tsp Cardamom Powder
1 to 2 tbsp Pure Ghee

Method:
1) Roast ½ kg sesame till golden brown
2) Keep ready roasted coarse peanuts, grated and roasted Dry Coconut.
3) In other pan, melt Chikki Gool. After some time, it will start boiling. The jaggery should be at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Sesame Laddus are made using the jaggery in softball stage.
4) Add roasted Sesame, coarse peanuts, roasted dry coconut, Pandharpuri Chana Dal and cardamom powder and mix well.
5) Grease hands with little Ghee as we are going to make laddus while the mixture is hot. Therefore, because of ghee, hot mixture will not stick to hands.
6) Make 1 inch round shaped laddus while mixture is hot. If it gets cold, it won’t form the round shape as the jaggery will become hard. So, while making laddus if mixture becomes cold, put it again on high heat so that jaggery will melt and you can make laddus from that remaining mixture.

Note:
1) To make laddus rich in flavour, add unsalted cashew pieces or any other dry fruits.
 

Champakali

Time: 1 hour
20-22 medium champakali

 Ingredients:
100 gram Maida
15 to 20 gram Dalda (or any vegetable fat)
Pinch of salt
Powdered sugar, as much needed
Oil and ghee for frying


Method:
1) Add pinch of salt and dalda to maida. Mix well until you get bread crumbs like mixture. dalda should be well mixed. Sprinkle very little water and make a stiff dough. Cover for 15-20 minutes.
2) Divide the dough into 1/2 inch ball. Roll each ball into a thin poori (disc). Make vertical slits keeping the ends intact. Try to make the slits closer. (please refer the above picture.)
3) Start rolling from one end and seal the edges while rolling. Make all the champakalis and deep fry over low to medium heat. When they cool down a bit (warm) sprinkle powdered sugar.
Let them cool completely and then store in airtight container.


Tip:
1) Do not sprinkle sugar over hot champakali, it will make them soft.