Updated: Sep 26, 2020
Kuch khaas hai
3 cups mawa
1 cup maida 500 gms sugar 200 ml water 400 gms Mehak ghee 1 cup milk
Strain the mawa and then add the maida. Knead a soft dough with the help of milk. Now give a rest to the dough for half and hour.
To make sugar syrup, Mix sugar and water and give it a good boil. Add two table spoon of milk in sugar syrup. Boil the syrup for 6-7 mins. Off the flame. Now put a pan on flame and add Mehak ghee in it. Make small balls from the dough. Fry these balls on medium flame with continuous stirring of ghee. Fry these balls till golden brown. Add these balls in warm sugar syrup. After two hours your gulab jamuns are ready to serve.
Besan - 250 gms
Mehak Ghee - 150 gms
Fine Sugar - 1200 gms
In a kadai cook the besan and Mehak ghee for about 15 minutes till it turns golden brown.
Now take the kadai off the heat and let the besan mix cool down, from very hot to just warm.
To this mixture add sugar and stir well till it gets dissolved in the besan and ghee mix.
While still warm, divide into equal portions and shape them into small balls and allow them to cool on a tray. The ladoos are now ready to be served.
Rice flour - 3 cups
Moong dal - ½ cup
Chana dal - ¼ cup
White sesame seeds - ¾ tsp
Cumin seeds - 1 tsp
Mehak Ghee - 2 tbsp
Salt to taste
Mehak Ghee for frying
Roast chana and moong dal separately and keep aside. Grind rice flour, chana and moong dal together. Pass the mixture through a sieve.
Add cumin seeds, sesame seeds, salt and Mehak Ghee and mix well.
Now make a smooth dough with this mixture by adding water little by little.
Lightly grease the inside of the murukku maker with ghee.
Place a small portion of dough inside the murukku maker and press the dough with the other attachment to make small concentric circles.
Heat Mehak Ghee in a kadai and on a slow flame fry the murukku till it turns golden brown.
Repeat the process for rest of the dough.
Your mullu murukku is ready.