Mr.VAMSHI (BCTCA 5TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients:
- 250 gms Dates, chopped
- 100 gms Almonds, chopped
- 50 gms Raisins
- 15 gms Cashew nuts
- 50 gms Dry fig
- 10 gms Desiccated coconut
- 3 nos Green cardamom, powdered with 5 gms sugar
METHOD:
- Start by roasting the almonds in a pan until they get browned. Set aside.
- Roughly chop the dates and figs.
- Lightly crush the cardamom pods in a mortar-pestle. Then remove the peels and add 5 gms of sugar and then crush the seeds coarsely. Set aside.
- In a spice grinder, add the chopped dates, half of the figs, cashews, raisins, ½ of the roasted almonds, desiccated coconut and the coarsely powdered cardamom powder.
- Grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.
- Add the almonds, chopped fig and
- Make small balls from your hands and the dry fruits ladoo are ready.