Double Shot Delight

Double Shot Delight

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This is a combination of two sweets. One can also call it as two-in-one sweet also.

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Double Shot Delight recipe - How to make Double Shot Delight


Preparation Time:    Cooking Time:    Total Time:     Makes 20 to 22 pieces
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For The Stuffing
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup sugar
1/4 cup mava (khoya)
1/4 tsp cardamoms powder
2 tbsp milk
few drops green food colour

For The Outer Covering
2 cups grated low-fat mava (khoya)
5 tbsp plain flour (maida)
1/2 tsp cardamoms powder
2 tbsp sugar
a pinch baking soda

For The Sugar Syrup
3 cups sugar
water as required

Other Ingredients
ghee for deep frying
dessicated coconut for garnishing
for the stuffing

    for the stuffing
  1. Combine the bottle gourd and sugar in a heavy bottomed pan and cook till sugar dissolves and water of the sugar evaporates.
  2. Add the mava and milk, mix well and cook till the mixture becomes thick and forms halwa like structure.
  3. Add green food colour and cardamom powder and mix well and keep aside.

For the sugar syrup:

    For the sugar syrup:
  1. Mix sugar and add enough water to cover the sugar and bring to a boil till the syrup becomes of 1 string consistency.
  2. Strain and keep aside.

For the outer covering

    For the outer covering
  1. Combine the mave, maida, sugar and cardamom powder, baking soda and mix well using hands and knead to a dough without using any water.
  2. Keep aside.

How to proceed

    How to proceed
  1. Divide the dough into small equal balls and flatten them in your palms.
  2. Place the prepared stuffing at the center and cover and seal the stuffing by bringing the sides together in the centre.
  3. Take care that there should be no cracks on the outer surface.
  4. Repeat for making more such balls.
  5. Heat the ghee in a kadhai and deep fry these balls till they turn dark brown in colour.
  6. Soak the fried balls in the prepared sugar syrup for 10-15 minutes.
  7. Remove from the syrup and roll on dessicated coconut and serve at room temperature.

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This recipe was contributed by Radha Hoizal on 17 Apr 2012
Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...

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