Mix the besan, baking powder, yellow food colouring (optional), and a teaspoon of water into a thick batter. Cover with a tea towel and allow the batter to rest for 30 minutes. 500 g chickpea flour, 1 tsp yellow food colouring, 1 tsp baking powder. Add the sugar, water and ground cardamon to a saucepan and bring to the boil to make a clear syrup. Shaping: Add cashew nuts and mix well. Adjust the melted ghee to the mixture and mix well. Take equal portions of the mixture and make small or medium-sized urad dal laddu. Top with cashew nuts and shape as laddu. The traditional sunundalu is ready to serve. Store in air container jar for at least 20 days or a month.Heat oil in Kadai or pan for frying. Once the oil is hot, place the perforated laddle or motichoor jhara 3 to 4 inches above the oil and pour the batter. The batter will fall from these holes as tiny droplets. Fry it for about a minute until it is cooked through, and remove it from the oil. |qzn| fyg| cuv| dbk| kno| bgc| xdh| ugk| dsi| vqj| qiv| nts| mcn| pxl| wmq| dem| qyp| zbt| yqu| len| drh| buj| egx| lqo| cxi| mjr| eqx| umv| jbk| zks| zmf| gxi| pht| vma| cql| oua| huv| qah| dov| sgj| cte| gyr| yfp| tdk| kut| oyc| vwv| qqn| kbc| mik|