Ingredients
Bengal gram flour - 1 cup
Sugar - 2 cups
Ghee - 2 cups
Water – ½ cup
Method
Heat 1 cup of ghee in a kadai and add the Bengal gram flour and fry for one minute in low flame. Keep aside.
Add water to the sugar and make syrup of soft ball consistency. In the next burner, heat the remaining one cup ghee on a low flame. Now add a big spoonful of the fried Bengal gram flour to the syrup and stir. Add one tablespoon hot ghee to the mixture and stir well. Again add little besan flour and ghee simultaneously. Finish all the flour and ghee this way. Stir continuously till the ghee separates and the mixture leaves the sides of the kadai and look like froth.
Pour quickly into the greased plate and shake the plate gently to spread the mixture. Let it cool for a few minutes and cut into pieces with a sharp greased knife. Store in an air-tight container.
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
6 comments:
Good one.Tried it y'day and it was a hit.Thanks for posting.
Hi Deepa,
Nice to hear that you tried and came out well.
I am confused about the sugar syrup consistentsy. Other recipes say 1 string, you have mentioned a soft ball stage. Isn't that one of the final stages of sugar syrup thickening?
Thanks
Sarita
Hi Sarita,
Soft ball consistency is not the final stage of sugar syrup. The final stage is hard ball consistency, i.e. when you roll the syrup, whcih is settled down under water, you will get a hard ball and if you put it in a plate, you will hear the sound. Soft ball consistency is the previous step. Some people make one string consistency and cook for more time. In the above recipe, we are frying the besan flour and hence we can add after obtaining soft ball consistency so that it will quickly get cooked and need not stir for more time.
Hi Kamala,
I love your recipes and I have tried a few of them. Though I am an amateur, following your simple methods have made me a big hit among my friends. Your blog is my guide for authentic South Indian samiyal. I have one suggestion, if its fine, can you post the Preparation and Cooking time for the recipes, as it helps to plan in advance.
Once again Thanks a lot, though I miss my Grandma and Mom's food back home, reading your blog cheers me up ten fold!
Keep up the good work,
Best wishes,
Lavanya
Hi Lavanya,
Thank you for visiting my site and your encouraging comments. I really appreciate your suggestion to include cooking time. I will try to put in my future recipes.
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