Sprouts ka Laddu
Added to 3 cookbooks
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1. nutritious because of its high protein content
2. makes easy snack, if you keep the powder ready. make one kilo of the powder at a time and it stays fresh for 3 months
3. use powdered sugar instead of jaggery for a variation.
4. this powder can also be used to make halwa and sweet cake recipes
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Sprouts ka Laddu recipe - How to make Sprouts ka Laddu
Preparation Time:    Cooking Time:    Total Time:
Sprouted green moong dal - 1 cup
Sprouted dried green peas - 1 cup
Sprouted kabuli channa - 1 cup
Sprouted wheat germs - 1 cup1 cup sprouted kulith (horse gram)
Boiled rice (washed and drained) - 1 cup
Sprouted Ragi - 1 cup
Sprouted Bajra - 1 cup
Sprouted string beans - 1 cup
Jaggery - 1/4 cup (per 1 cup of sprout powder)
Ghee - 1 tbsp (per 1 cup of powder)
Milk - 2 to 3 tsp
- 1. dry all the sprouted dals and beans till all water is drained out
- 2. dry grind the sprouts one by one in a dry grinder into fine consistency. or get them powdered in a rice mill
- 3. pound the jaggery with a stone grinder to remove lumps.
- 4. in a broad vessel place one cup of the sprout powder and add jaggery and mix well
- 5. heat ghee and mix well with the powder and make laddus of desired size
- 6. if the laddu breaks sprinkle little milk and then make the laddus.
This recipe was contributed by Ranganayaki on 10 Jun 2005I teach English. Have written 2 recipe books, which are yet to be published. Most of these recipes a...
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