Purple Yam Ladoo With Coconut Basundi Katori

Purple Yam Ladoo With Coconut Basundi Katori
Steps
- 1
Boil Milk. Stir Continueosly till remains in half quantity.
Add sugar and stir.
Turn off flame. Allow it to cool.
Now add desicated coconut fresh grated coconut. And keep in a fridge for 2hrs.
Now chopped tender coconut malai and add in a milk Mixture. Keep in a fridge for 7-8hrs.
Coconut Tango Basundi is Ready. - 2
Cut Purple yam into piecec.Steam Purple yam with skin. For 15-20min.
Take in a plate. And remove skin. And grate. - 3
Heat ghee in a pan. Add bay leaf and grated purple yam and saute.
Add milk black raisin and sugar. Stir Continueosly on slow to mid. Flame.
Till ghee release.
Turn off flame.
Allow it to cool. And make a small balls. - 4
For Beetroot Katori :-
Churn beetroot with3/4cup Coconut water.
Take a flour in a paraat. Add ghee salt and knead a soft dough with beetroot water.Leave it for 10min.
Roll puri and arrange in a katori mould. Prik and bake for 15min. On 180*. - 5
Fill katori with Coconut Tango Basundi. Arrange
Purple yam Ladoo.
Garnish with pistachio and serve chilled.
Yummy Delicious Purple yam ladoo with Coconut Tango Basundi isready To serve.
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