Chicken with the added flavor of pumpkin tastes amazingly delicious....

Chicken Biryani flavored with mint and coriander leaves will always delight every age gro...

Moong dal dahi vadas are light and yummy variety of vadas. Dahi vadas or dahi bhallas are...

Beet bourguignon is gluten-free and it tastes lovely with kidney beans and soya chunks. K...

Cauliflower Milagu Peratu is a dry fry side dish where cauliflower is blended with black ...

This delicious crispy crunchy snack can also be served with sambar or dal as a side dish....

Sweet Bondas With Moongdal Recipe, How To Make Sweet Bondas With Moongdal Recipe

Name: SWEET BONDAS WITH MOONGDAL
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2

This is a Andhra festive sweet, and is prepared by moong dal.

About Recipe

How to make SWEET BONDAS WITH MOONGDAL

(42 ratings)

0 reviews so far

Prep time
20 mins

Cook time
20 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Green Gram Whole

Servings : 2 persons
Published date : November 17, 2016

Ingredients used in SWEET BONDAS WITH MOONGDAL
• Green gram - 250 grams.
• Jaggery - 350 grams.
• Urad dal - 1 cup.
• Rice - 1 cup.
• Cardamoms - 10 numbers.
• Cashewnuts - 50 grams.
• Charoli(chironji) - 10 grams.
• Ghee - 2 tablespoons.
• Oil - as required.
• Salt - to taste.
• Dry coconut chopped - 1 cup.
Method:
Soak green grams overnight and grind them in the morning to make a thick paste. Soak urad dal and rice 1hour before and make a thick batter. Now add some salt in it. Blend cardamom and make slices of cashew nuts to deep fry in ghee. Now grate the coconut and keep it aside. Place an idli cooker on stove and remove the plates from it. Then pour 1 glass of water in it then take the batter in a bowl and keep it in the cooker. Close it with a lid and after 10 minutes remove it from stove. Crush it when it cools down. Make jaggery syrup by adding water. Let it boil till you get a string consistency. Then add the above mixture, coconut powder, fried cashew nuts, charoli and ghee till it becomes thick. Add cardamom powder to it before you switch off the flame. Make a small balls when it cools down and deep fry them till it becomes golden colour. Garnish them with cashew nuts and charoli before serving.