Steps to Make Favorite Healthy Besan Ladoo In Microwave
Healthy Besan Ladoo In Microwave. First, the color or besan darkens to a medium golden brown. Second, you can start smelling the sweet aroma of besan in the whole house. Roast besan in microwave till it turns medium golden in color.
Mix the besan and ghee in a microwave-safe bowl. Stir in intervals after a minute and continue heating. Keep checking and stirring after a minute.
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, healthy besan ladoo in microwave. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Healthy Besan Ladoo In Microwave is one of the most favored of current trending meals on earth. It is easy, it's fast, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Healthy Besan Ladoo In Microwave is something which I've loved my entire life.
First, the color or besan darkens to a medium golden brown. Second, you can start smelling the sweet aroma of besan in the whole house. Roast besan in microwave till it turns medium golden in color.
To begin with this recipe, we must first prepare a few components. You can cook healthy besan ladoo in microwave using 0 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Healthy Besan Ladoo In Microwave:
Add the sugar and cardamom powder and mix well, while rubbing the mixture in between your palms till it gets a crumbly texture. Add gram flour and mix nicely. Grind almonds and poppy seeds into a fine powder. Tip: If making these laddu in summers, then skip poppy seeds and reduce the quantity of almonds as these are really warm and suitable for summers.
Instructions to make Healthy Besan Ladoo In Microwave:
In a deep microwave safe bowl, combine ghee, besan and sooji. Take out the bowl and stir well. Take out the bowl and stir again. Save this recipe and keep it for later.. Make sure that all of the besan is coated in ghee.
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