vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Khobra Laddu

khobra laddu
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Khobra Laddu Recipe, How To Make Khobra Laddu Recipe

Quick and simple to prepare they can be stored easily, if only they didn’t vanish ever so fast!

About Recipe

How to make khobra laddu

(42 ratings)
0 reviews so far
Prep time
30 mins
Cook time
50 mins
Total time
80 mins
khobra laddu
Author : Vahchef
Main Ingredient : coconut
Servings : 0 persons
Published date : November 08, 2016


Ingredients used in khobra laddu
• Fresh coconut ,grated - 1/2 cup.
• Barik rawa - 1 1/2 cup.
• Pure ghee - 75 ml.
• Sugar - 1 1/2 cup.
• Milk - 1 tablespoons.
• Green cardamom powder - 1/2 tablespoons.
Method:
Roast the coconut in a non-stick kadai on medium heat for six minutes or till reddish brown. Transfer to a bowl and set aside. Add the ghee to the same kadai. Add the semolina and saut?â?®, stirring continuously, for fifteen minutes or till light brown. Take the kadai off the heat, add the coconut and stir well. Add the cardamom powder and stir well. In another non-stick pan, cook the sugar with three-fourth cup of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. Cook to make a syrup of one-string consistency. Add the semolina mixture and mix well. Cover and set aside for fifteen minutes till the mixture cools a little. Grease your palms with a little ghee and shape into twenty-five laddoo. When completely cooled store in an airtight container.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter