Started collecting recipes from age 10! .....And Now...To share them, I "quote" .............. Some traditional and quaint recipes on Kerala / Anglo- Indian Cuisine.
Somethings from Portugal, and yet others Malabari, with distinct Arabic leanings. Yes, also authentic South-Indian stuff collected studiously from some very interesting people.
Look forward to contributions of similar genre and comments or reactions.
Thursday, 3 January 2013
Palm sugar/jaggery: 1 cup
Peanuts: 2 cups roasted & crushed
Ghee: 2 tsps
Melt the palm sugar/jaggery with 2 tbsps water, cool & strain to
remove any grit.
Reheat the syrup, till it reaches a string consistency.
Add the nuts, cardamom powder & one teaspoon ghee.
Mix well, take off fire, cool a little & roll into small balls.
Grease your palm with a little ghee for easy handling.
Use almonds, cashew nuts, coconut or a mixture of different nuts to
make yummy ladoos.