BY CHEF DEBDUTTA BANERJEE (EXECUTIVE CHEF)
ITC FORTUNE PARK PUSPANJALI, DURGAPUR
Ingredients:
1. Foxtail Millet -125 gms
2. Kodo Millet -125 gms
3. Little Millet -125 gms
4. white Sesame seed -50 gms
5.Raw Peanut -50 gms
6. Moong dal – 100 gms
7.Cashew Nut – 30 gms
8.Almond -30 gms
9.Palm Jaggery -250 gms
10.Ghee (GRB) -75 mls
11.Green cardamom- 3 Gms
Method:
• Dry roast all three millet in a pan on medium flame for 10 mins.Cool it to room temperature.
• Transfer the ingredients to blender and blend it to fine powder and takeout in a big bowl
• Now blend roasted bengal gram into fine powder.
• Add roasted bengal gram powder and powdered jaggery into millet powder and mix it well.
• Roast cashew nuts in ghee till golden brown. Now heat ghee and add to the prepared powders.
• Mix it well and break the lumps with hand. Make medium size laddus and serve it in a serving plate.
• Delicious and mouthwatering laddus are ready to eat.
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