Khaman Dhokla for Indian Cooking Challenge

Dhokla is a popular Gujrati snack rich in proteins. It is easily digestible and has an irresistible taste and flavour, is usually served as a snack at teatime. Authentically, chana dal (split Bengal gram) is soaked, ground with spices and fermented. The fermented batter is then steamed, cut into bite sized pieces and garnished with tempered mustard+sesame seeds, coconut and fresh coriander leaves. But using chana dal/Chick pea flour(besan) is kind of instant/handy version. It gets a sour taste from citric acid/lime juice used in there. It is served with green chutney, i.e., green chilli and coriander leaves combo.
I just love this snack and once u try it, you'll want more n more. I must admit, I never tried to make it at home from scratch, always used instant dhokla mix. In our Indian Cooking Challenge, we're trying to learn authentic regional recipes from all parts of India and this month we're trying this lovely Gujrati Snack : Khaman Dhokla. Srivalli(Cooking 4 all seasons), the organiser/mastermind and host of this great event provided us this foolproof recipe. If this recipe can be followed from top to bottom, you won't have any complain. I followed the recipe and it came out really well. Don't get overwhelmed with long list of ingredients and procedure. It seemed a little hard to me at first, too and finally, last weekend I gathered my courage and gave it a try.


Recipe as follows...........(Makes 20 medium sized pieces)
Ingredients :
For batter---
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp

Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

Little water + Oil to be topped on dhoklas

For tempering on the dhoklas----
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Method :

• Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
• If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming.
• To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
• Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
• Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
• After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
• In a bowl, mix 3 tsp of water along with a tsp of oil.Remove the plate from the pan, pour the water and oil mix over the top.
• For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

Ingredients for green chutney & Method :
G. chili - 4-5 no
coconut - 4- 5 pieces
coriander - bunch
few mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big
Salt to taste
Method : Take all the ingredients except coriander in a food processor. Grind to a smooth paste. Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.

Moong Dal Paratha

Few days back, my husband called me from work and gave me a good news that he and his collegues have made a great invention which will be a great help in technology world. BTW, my husband is a physicist. He was really excited and happy. To celebrate his success and happiness, I thought to make his favorite Dal Paratha with Aloor Dom(Potato & peas curry) for that day dinner. I'll share the recipe of dal paratha today...............I'm sending this parathas to FIC(food in colour) : Express your mood, as this was made in a very happy mood on my hubby's success (in colour yellow). Event is brainchild of Sunshinemom of Tongue Ticklers and guest hosted by Nithya of A Culinary Odyssey



Ingredients :
For filling --
Yellow Moong dal : 2/3 cup
Cumin seeds: 1/2 tsp.
Onion : 1(small-chopped finely)
Ginger paste : 1 tblsp.
Green chilli: 1-2(chopped)
Turmeric powder : 1 stp.
Red chilli powder : 1 tsp.(optional)
Dry mango/Amchur powder : 2 tsp.
Fresh coriander leaves(chopped)
Salt to taste

For dough --
Whole wheat flour : 1 cup
White flour/APF/maida : 1 cup
Oil : 2 tblsp.
Salt : a pinch

Oil for frying the parathas(I use brush to lessen the quantity of oil to be used for frying)

Method :

• Soak moong dal in warm water for 1/2 an hour and then pressure cook it. Take it out and mash with back of a wide spoon.
• For the filling : Heat a pan with 2 tblsp. of oil, add cumin seeds. when it starts spluttering, add chopped onions, fry till golden brown. Then add chopped green chillis and ginger paste. Now add the mashed dal, stir to mix it well, then add all powdered spices, season with salt. Stir until all moisture evaporated. Lastly add chopped fresh coriander leaves. let it cool for few minutes.
• Meanwhile, make a soft dough with all the ingredients. Make small balls out of the dough.
  
• To make paratha : Take a dough ball and roll out with a rolling pin to a 3-4" diameter. Then fill about 1 big spoonfull of dal filling in the center of the rolled out dough, then bring together all the sides in the center and seal tightly. Try to form a ball again.
• Then with a rolling pan, roll out carefully into a circle of 6-7" diameter.
  
• Frying parathas : Heat a griddle/tawa, pour 1 tsp. of oil. Then place the rolled out paratha, cook one side and brush little oil on the top side. Flip and cook until lightly brown on medium heat.
  
• Make other dough ball into parathas same way as before. Tips: To soak the excess oil from the fried paratha, I always put my next paratha on the fried one.

Enjoy this parathas anytime in your breakfast, lunch or dinner with a simple side dish or enjoy this spicy delightful parathas on its own.........

I'm also going to Send this to Susan's MLLA : 13 , which is guest hosted this month by lovely Harini/Sunshinemom of Tongue ticklers.....

Clicking for Click : Bi-color

I've clicked this beautiful standing purple & white tree for Click:bi-color, a photo event hosted by Jai & Bee of Jugalbandi, where the theme this month is Bi-color. I've clicked this purple cabbage while making a salad with it. I'll post the salad recipe later.

HAPPY WEEKEND, everyone................................

Announcing 1st event @Appyayan...Pl. step in

Hi freinds!! Announcing The first event @Appyayan...
After spending more than one year in blogging world, I participated in most of the events which was very helpful for me learning new possibilities with one vege or fruit. But I noticed all the events are on veges or fruits or grains..all of these are very important part of our diet. May be we forgot or ignored another important part of our diet(non-veg diet).......Fish. Suppose the reason behind it is the number of vegetarian bloggers are more than non-vegetarian bloggers. So I want to put the spotlight on FISH through this event.....So the name of my event is

SPOTLIGHT : FISH

As many of you know, I am a bengali who love to eat fish, I'm not an exception either. But I am not too good at cooking fish. Fish is one of the most delicate thing to cook. I want to learn authentic regional recipes from all over India and the World. This is the reason I thought of this event....hope you all will share your regional fish recipes with me and I think this event will be a great help for many of us who loves fish.
Why Fish is important in our diet?
Fish is one of our most valuable sources of protein. World wide, people obtain about 25% of their animal protein from fish and shell fish. The American Heart Association recommends eating at least two servings of fish a week. Including fish in your diet can promote better health and weight loss because fish is low in fat and calories.

Fish and fish oil contain two fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The major dietary sources of these two fatty acids, are fish and shellfish, which is from both salt water and fresh water.

Many of the studies about beneficial omega-3(DHA+EPA) fatty acids focus on fish as the primary source. Omega-3 fatty acids are very important for normal growth particularly for the blood vessels and the nerves as well as keeping our skin and other tissues youthful and supple. Research studies have revealed that in populations that consume large quantities of fish, with a high utilization of Omega3s, there is a reduced risk of heart disease.

Salmon, sardines, tuna and even shellfish are rich in omega-3 fatty acid content. They are good for lowering the fat in your blood and protecting against cardiovascular disease. Fish in general is a great low-fat way of adding protein to your diet. It has been found that DHA plays an important role in nervous system and eye development in the foetus therefore pregnant women should surely consume it. But before comsuming fish, research on which fish is high on mercury and avoid them totally. Fish like cod, haddock, tilapia, flounder and trout are low in fat and in mercury as well.

So freinds, put your apron on and share your favorite regional fish recipes with me or it can be your own creation .. any fish that you love..please make sure to write down from where this recipe belongs if it is an authentic one...So the success of this event is on your hand..expecting a lot from you all :))
The rules of the event :
1. Prepare any kind of fish dish in any form(cooking/baking) and Post your recipe from now on to the end of August, i.e the deadline is August 31st, 2009.
2. In your post, don't forget to link it to this announcement(for this link URL, click on the title of the post) and feel free to add the logo which is made especially for this event. You can also send me posts from your archives, but make sure to repost it with the link to the event and the logo. 3. No restriction to the number of entries.
4. Non-bloggers too can participate by sending their entries with recipe details and picture to my e-mail and I will add them in the round-up.
5. The entries sent to this event can be sent to other event.6. You can send the entries to indranidh(at)gmail(dot)com, subjest as Spotlight : Fish, with the following details,
Your name:
Blog name:
Recipe name:
Region/place it belong(if known) or as your creation
Recipe URL:
Attach a photo of 300 pixels wide
Send in your entries on or before 31st August, 2009..round-up will be published the following week after the deadline. For further doubts or queries about the event, send me a mail to the above mail address.
Waiting for your creative entries..............Thanking you all blogger friends for your continuous support and love

Classic Mac n Cheese w/vegetables(stove top version)

SAY CHEEEEEEEEEEESE TO THE HEALTH OF IT!!
Cheese's high nutritional value and its beneficial roles in health make this food an important dairy food to include in a healthful diet. Cheese contains a high concentration of essential nutrients, in particular high quality protein and calcium, as well as other nutrients such as phosphorus, zinc, vitamin A, riboflavin, and vitamin B12.
In addition to its nutritional contribution to the diet, cheese has several health attributes. Certain cheeses such as Cheddar, Swiss, blue, Monterey Jack, and process American cheese, among others, have been demonstrated to reduce the risk of dental caries. Consuming cheese may stimulate the flow of saliva, which has caries reducing properties. Milk proteins in cheese have been demonstrated to neutralize plaque acids through their buffering capacity.To help reduce tooth decay, health professionals recommend eating cheese immediately after meals, or as a between-meal snack. other health benfits includes improving bone health, reducing high blood pressure and managing weight.
Many cheeses, particularly aged cheeses such as Cheddar and Swiss, contain little or no lactose. For this reason, cheese is an important source of calcium and many other nutrients found in milk for lactose intolerant peoples. (facts source: National dairy council of America)
So give your family their daily servings of cheese. As cheese is also high in sodium and saturated fat, consume low fat cheese and always low sodium content cheese. AND Moderation is the Key.....you can enjoy everything but in moderate quantity.
I'll share with you a good way to serve kids Cheese....Kids' favorite Classic
Macaroni & Cheese or Mac' N Cheese with vegetable(stove top version-no eggs)
(the touch-up of garlic, hot sauce and mustard take this supreme comfort food into another level)


Ingredients :
Elbow Macaroni : 1 pack
Carrot : 2(cubed)
Corn : 1/2 cup
Flour : 2 tblsp.
Milk : 2/3 cup
Cheddar cheese(I used white cheddar) : 1 cup(shredded)
Butter : 2 tblsp.
Garlic : 4 pods(chopped finely)
Salt to taste
Freshly ground black pepper to taste
Hot sauce like Tabasco: 2 tsp. (as per taste)
Dijon Mustard : 1 tblsp. (optional)

Method :

• In a large pot of boiling salted water, cook macaroni or any kind of swirly pasta until done, not mushy but little softer than we do for other pasta dishes. Drain and keep aside.
  
• In a large pan, melt butter, add cubed carrots, fry until done, add corn, fry adding little salt. Keep aside. In the same pan, add chopped garlic, stir fry for a minute or two, then add flour, mix in the butter. Then pour the milk over. Let it cook for 2 minutes.
• Then add shredded cheese and combine with the milk. Over low heat continue to stir for 3 minutes until sauce thickened. Now add drained pasta and cooked vegetables. Combine with the sauce. Add hot sauce according to your tolerance(if cooking for kids, omit hot sauce), mustard, salt and pepper according to your taste.
  

This nutritious creamy dish can make any kid
(even adults) happy with no failure. So sending this to CFK:Healthy Lunch-boxes, where Neha of Tasty Recipes is the host for this month, event started by Sharmi of Neivedyam

Classic French Toast

French Toast!!! The first thing to know is that French toast isn't really French at all. It seems to have originated in Rome. Slices of bread are dipped in a beaten egg mixture. The slices of egg-coated bread are then placed on a frying pan prepared with a coat of butter or oil, and cooked until both sides are browned and the egg has cooked through. This versatile dish is topped with sugar, butter, fruit, syrup, or other items.
Today, just about every country around the globe has their own version of this classic breakfast food. And by the way, don't look for "French toast" on the menu in France because the French refer to it as "pain perdu." In India, the version is salted rather than sweet. The egg is beaten with milk, salt, green chili and chopped onion. Bread is dunked into this mixture and is deep fried in butter or cooking oil. Its served with ketchup.
In legend, French toast recipes evolved when food was dear and every bit had to be used – even stale bread. Ancient cooks found that dipping stale bread in a mixture of eggs and milk helped rejuvenate it. They then cooked it on a griddle and served it up, much like our modern version.

Unfortunately, this breakfast tray was not for me, as I have egg white allergy. It was served(by me) for my hubby dear...and he enjoyed it thoroughly as he is an absolute egg-lover. Served it with few cherry tomatoes, few slices of cucumber, 2 dates and a cup of hot hot Indian black tea with milk without which our day can't start.............

So now to the recipe ............
Ingredients : (makes 8 toasts)
Eggs : 3
Milk : 1/2 cup
Sugar : 1 tsp.
salt : 1/2 tsp.
Black Pepper : 1 tsp.
White/brown bread : 8 slices
Butter/margarine : 1 tblsp.+1 tsp.

Method :

• In a wide bowl, beat eggs just till yolks and whites are mixed. Add milk, sugar and salt. Mix.
• Heat a tawa/griddle on medium heat for about 3 minutes. Spread little butter on tawa all over the area where the slices will be placed.
• Turn one slice bread in egg mixture leaving both sides in mixture for about 20 secs. Remove and place on tawa. place another slice soaked same way in the egg mixture on the same way. Fry on both sides till browned.
  
• While these two slices are frying, soak two more slices in the egg mixture and fry the same way. Add little butter on tawa for each batch.
  
• Cut each slice diagonally and serve hot with honey or jam or just sprinkle little black pepper on each slice. Enjoy this mouth-watering classic breakfast.........................
  

Sending this breakfast tray to
Srilekha of Me and My kitchen to her event EFM:Breakfast Series

Pindi Chana(Chickpeas in Rawalpindi Style)

Pindi chana, a chick pea dish originated in the Punjab province of recent day Pakistan(in the city of Rawalpindi), is very different from the usual chana masala, which is I think native of Indian side of Punjab, city of Amritsar. It doesn't have the usual onion-ginger-garlic-tomato gravy base. But this dish got a super tangy distinctive flavour from Anar dana(pomegranate seed) and Amchur (dry mango) powder. It is another way different from usual, is in the colour of the dish. It gets blackish colour using tea bags while cooking the chick peas. I got this recipe from my 5 years old pressure cooker recipe booklet....never thought of trying this recipe...I was also bored with the usual chana masala, so thought to try this out...and oh boy, what I was missing!! If you are also bored with your chana masala, try this out..............won't regret!!!!!!!!!!!!!!!!!!!



Ingredients :
Chickpeas(garbanzo beans) : 2 cups
Pomegranate seeds : 2 tblsp.(easily available in Indian stores)
Cumin seeds : 11/2 tblsp.
Cardamom : 3-4
Cinnamon : 2-3 sticks (1")
Cloves : 5-6
Turmeric powder : 1 tsp.
Coriander powder : 3 tsp.
Black pepper powder : 2 tsp. (as per taste)
Garam masala powder : 2 tsp. (available in Indian stores)
Amchur(dry mango) powder : 2 tblsp.
Green chillies : 3-4(slitted)
Ginger : 1" ( cut into thin strips)
Oil : 2 tblsp. + 1 tblsp. Ghee(clarified butter)
Onion(medium) : 1(sliced or cut into rings for decoration)
Lemon : 1 ( cut into wedges)
Tea(black) bag : 1

Method :

• Soak chick peas overnight or in hot water for 4 hours. Then in a pressure cooker, put soaked chick peas, enough water, salt, tea bagcardamoms, cinnamon and cloves and cook until done but not too soft. Allow to cool and then discard tea bag and whole spices. Keep aside.
  
• In the meantime, take a pan/tawa, roast together pomegranate and cumin seeds in medium flame. When you get the aroma, transfer them to a coffee grinder and grind to a powder.
• Open the cooker, drain off the excess liquid and reserve for later use. Now add all the spices to boiled chick peas in teh same cooker/pan - pomegranate-cumin, mango powder, turmeric, coriander, garam masala, freshly ground pepper. Mix till chickpeas are nicely coated with spices. Sprinkle ginger and chillies on top.
• In another small pan, heat oil and ghee until smoky and pour evenly over chickpeas. Mix thoroughly and add reserved cooking liquid. Place pan/cooker on medium flame, adjust seasoning and cook till liquid dries up and oil shows seperately, stirring occasionally OR you can keep little gravy nicely coated with chick peas(as I did, I wanted to have it with naan, so kept a semi-dry gravy)
• Place chickpeas on serving dish, garnish with onion rings and lemon wedges.
  

Goes very well with any Indian bread like paratha, naan, chapati or with plain rice/jeera rice. I served it with Punjabi Kulche(stuffed naan)... and it was yummmmyyyyyyyyyy
Sending this yummy chick pea dish to MLLA:13, an event created by Susan of Well-seasoned cook and this month hosted by Sunshinemom of Toungue Ticklers...

Tomato O kacha aamer chutney(Tomato & green mango chutney)

Chutney is a sweetened or sweet-sour relish in bengali cuisine prepared from the seasonal fruits available and is a must after a spicy meal. Normally, chutney is served towards the end of the main meal and before the dessert. It provides a touch of freshness to your tongue which helps you get ready to enjoy your after-meal dessert fully. Bengali chutney is totally different from South Indian Chutneys, as it is mainly prepared out of tart products like tomatoes, pineapple, apple, green mango, plum, berries with dry fruits in it seasoned with Panch phoron or mustard seed mainly.
Today I'll share a simply delicious chutney recipe with you........i.e.
Tomato & Green mango chutney


Ingredients :
Tomato(medium) : 2
Green Mango : 1
Sugar : 1/3 cup
Dry red chilli : 1 (broken into 2)
Panch phoron : 1 tsp.(mixture of cumin, black cumin, fenugreek, mustard & fennel seed-mix all in similar quantity)
Oil : 1 tblsp.
Turmeric powder : a pinch
Salt : a pinch

Method :

• Cut tomatoes in medium size chunks. Cut green mangoes around the seed an dtake out the flesh, then cut in cubes.
• Heat oil in a pan, season with dey red chilli and panch phoron, when seeds and chillies turn dark brown and you get the aroma, throw all cubed tomatoes and green mangoes. Add little salt and turmeric. stir together for a minute or two.
• Add about 1 cup of water now and add sugar as per your taste, like if you want your chutney to be little soury, then add less sugar. This chutney is kind of sweet-sour, so add sugar according to it. SO don't add whole sugar at a time, first add, mix, then taste, if needed, add more.
• When water almost evaporated and tomatoes/mangoes are soft and pulpy, your chutney is done. The flowness of chutney is also upto you, if you want thin chutney, then keep more gravy.
  
• Your chutney is ready to serve, don't serve it hot, serve in room temperature or warm. You can also keep it refrigerator for 1/2 an hour before serving and serve.
  

This is another popular bengali chutney : Green Mango Chutney (reposting for Mango Mela)
Sending these two yummy sweet & sour relishes to
Srivalli's Mango Mela.

Green Moong & Cabbage Pakora

Cabbage pakora or badhakopir bada is a quite common in bengali kitchen. Thinly sliced cabbages in gram flour batter with some green chillies in it, shallow fried in oil, goes very well as a side dish with any dal. This time I thought to give it a little twist, So I made it with green moong instead of gram flour and we had them with tea as an afternoon snack. Don't worry, this is not a deep-fried snack, I've shallow fried it and it tasted yumm and totally nutritious. This is how I made it............


Ingredients :
Greem moong dal : 1/2 cup (soaked & boiled)
Cabbage : 1/2 (thinly sliced)
Onion : 1 (chopped)
Ginger-garlic paste : 2 tblsp.
Green chilli : 1-2(chopped)
Red chilli powder : 2 tsp.
Chat masala : 2 tsp.
Cornflour : about 1/3 cup or as needed
Fresh coriander leaves : 1/2 a bunch(chopped)
Salt to taste
Oil : 3 tblsp.

Method :

• Soak green moong dal in hot water for 3-4 hours, then boil it. Then mash the dal with the back of a spatula a bit.
• Heat 2 tblsp. oil in a pan, fry sliced onions until brown. Add ginger-garlic paste, saute for a minute, then add mashed dal. Add red chilli powder, chat masala and salt to taste. Mix everything well. Remove from pan and keep aside. Let it cool for a while.
• In a big bowl, take mashed spiced dal, add sliced cabbages, green chillies, chopped coriander leaves and cornflour to soak the moisture from the dal. Give it a good stir and make a smooth batter.
• Heat rest of the oil in a pan, add 1 tblsp. full of batter in oil and fry them until light brown on one side, then flip to the other side and fry until light brown.

Serve immediately with any chutney(tamarind chutney or green chutney) or just plain ketchup and enjoy every bite of them ........... any one want a bite?
Sending these yummy pakoras to Sunday Snacks : Spill the beans, hosted this month by Priya of Akshayapaatram, event is brainchild of Hima of SnackORama, followed by Pallavi of All Thingz Yummy

Rava/Rawa/Semolina Laddoo for Indian Cooking Challenge

I love learning authentic dishes from all regions of India. And blogging made it so much possible. This is the reason I joined blogging, so that I can share authentic recipes from my part of India and can learn other authentic regional recipes from my fellow bloggers. Over that, one great blogger, Srivalli of Cooking 4 All Seasons masterminded an event, Indian Cooking Challenge, where we can serve this purpose very easily and effectively. I loved the idea and joined immidiately in this event. The event has started from the mid of this month, so as a trial we are learning RAWA LADDOO(a round sweet made with semolina, raisins and nuts) this month, which I never made at home. Before that, I thought it must be very hard to make at home, but after we got this authentic recipe from Srivalli, it was so much easy. Everyone in my family loved it and it is a delicious, nutritious and enjoyable sweet. It is loaded with the goodness of Rawa/semolina and nuts. It's a good snack for kids, too.




Recipe and ingredients are as provided by Srivalli (makes 10 laddoos of normal size)
Ingredients :
Rawa/ Semolina/Suji - 1 cup

Sugar - 1 cup

Ghee - 25 gms/3 tbsp.

Milk - 25 ml/1/2 cup

Cardamom powder - a pinch

Cashew nuts, pistachios and almonds - 1/2 cup

Raisins - 10 nos(chopped)
Dates - 4 (chopped)

Grated fresh coconut - 25 gms/1/2 cup

Method :

• Heat 2 tsp of ghee in a kadai/wok. Once the ghee is hot enough, simmer the flame and roast all the nuts, dates and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done. Keep all these aside.
• Add the remaining ghee and roast the Rawa till its well roasted and aroma starts coming out.
• In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the kadai .
  

Note: In other way, as I did, Take all the roasted ingredients in a wok, in low flame, keep stirring continuously for about 5-7 minutes. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls.

• Cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoo.

Tips :

• While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted.
• Its enough to add only the required amount of milk to get you form balls. Depending on the rava and the sugar at times we may not use all the 25 gms
• Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week.
• Tips from me : While rolling the laddoos, take little cold milk on a flat plate, dip both of your hands in there, then roll the laddos, you won't feel the hotness of rawa. Take a little lump, press between your right hand. Then take a drop of ghee on your left palm, roll the lump of rawa with both hands as shown in the bottom pics. This way, you will get a perfect round laddoo. For every laddoo, repeat the whole prodcess.