MOTABOONDI LADDOO

Ingredients
½ kg/ 17.64 ounces besan flour
3 litres water
300 gm /10.58 ounces ghee
½ kg/ 17.64 ounces sugar
100 gm/3.53 ounces nuts, chopped
Cardamom to taste

Method
Make a thin paste of besan flour with a litre of water. Heat ghee in a kadhai. Pour in the besan paste through a jara. As it falls into the ghee, boondi will be formed. Fry for a few minutes and strain out boondi. Mix sugar with two litres of water and heat. Stir till sugar syrup is formed. Remove from heat and add cardamom. Add boondi and mix well. Allow to cool, then make round laddoos with your hands. Garnish with chopped nuts.

Recipe Source Chef Swamy- Asian Age

MODAK

Ingredients
2 cups rice flour
2 ½ cups water
Salt to taste
1 cup grated coconut
1 cup jaggery
2 tbsp raisins
2 tbsp cashewnuts, chopped
1 tsp cardamom, ground

Method
Fry the cashewnuts in a wok. Mix the grated coconut and jaggery till soft. Cook the mixture till dry and allow to cool. Add raisins, fried cashewnuts and cardamom powder. Add salt and rice flour to boiling water to make dough. Divide into 12 balls. Take each ball and add the filling. Merge the sides to make the shape of a fresh fig. steam for 10 minutes in a greased colander. Serve hot with ghee.

Recipe source Paramjit Singh - Chef Taj Krishna- Asian Age