Badam ne Chokhana lotna phiniya ladoo(Almond and rice flour whipped ladoo)

Name: Badam ne Chokhana lotna phiniya ladoo (Almond and rice flour whipped ladoo)
Cuisine: British
Ingredients: 1 cup rice flour; 1/2 cup powdered sugar; 1/2 cup ghee; 1/4 teaspoon cardamom powder; Few strands of saffron; 2 tablespoon trutti frutti; 3/4 cup ground almond

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Badam ne Chokhana lotna phiniya ladoo(Almond and rice flour whipped ladoo)

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

1 cuprice flour
1/2 cuppowdered sugar
1/2 cupghee
1/4 teaspooncardamom powder
Few strands of saffron
2 tablespoontrutti frutti
3/4 cupground almond
Ingredients for dhrabo :-1 tablespoon ghee1 tablespoon milk

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Steps

1

Take 1/2 cup ghee and refrigerate.
In a small bowl add one tablespoon ghee and one tablespoon milk and microwave for 20 seconds.
2

In a wide bottom bowl add rice flour and add the ghee and milk mixture. Rub it in with your palms and press it and set aside for 15 minutes.
After 15 minutes crumble the flour and rub it between palms.
3

On low to medium heat roast the flour for 6 to 7 minutes or until it omits aroma and is light and off white in colour.
Remove in a dish and let it cool. Once cool, add trutti frutti, almond powder, cardamom powder and saffron. Mix well and set aside.
4

Remove ghee from refrigerator and remove in a bowl or jug. Make small chunks of ghee and using a hand whisk, whisk until light and fluffy. Add sugar and continue to whisk until all incorporated and fluffy.
5

Add this to the flour and mix well. Make ladoo’s and garnish as per your choice.
Refrigerate for and hour before serving. Enjoy
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Cooksnaps

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Rekha Bapodra @rekhascooking

on September 06, 2022 15:42

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.