1. All purpose flour – 1cup
2. Fresh cream – 1/2 cup
3. Water – 2 tbsp
4. Sugar – 1 cup
5. Saffron milk – 2 tbsp
6. Vegetable oil – 2 tbsp
7. Grated cottage cheese – 1/2 cup
8. Crushed mixed dry fruit – 2 tbsp
9. Castor sugar – 1/2 cup
10. Bay leaf, cardamon, nutmeg powder – 2 tsp
Dry fruit powder
For green gram ladoo
11. Boiled and cooked green gram – 1 cup
12. Condensed milk – 1/2 cup
13. Milk – 1/2 cup
14. Dessicated coconut – 1/2 cup
15. Sugar – 1/2 cup
16. Vegetable oil – 2 tbsp
17. Cottage cheese – 1/2 cup
18. Cardamom powder – 2 tsp
1. In a bowl mix all purpose flour, fresh cream, and water, and prepare a thick liquid type mixture. Keep it aside for an hour.
2. Prepare one taar sugar syrup by adding milk in the sugar enough to let it sink. Once the sugar syrup is prepared, add the saffron infused milk into it.
3. In a non stick pan, heat some vegetable oil in it. Pour little amount of the prepared batter and flip it once one side is cooked.
4. In another bowl, add grated cottage cheese, castor sugar, crushed dry fruits, spiced powders, and mix well.
5. Add this stuffing in the cooked batter and fold it.
6. Pour sugar syrup over it, garnish with crushed dry fruits.
7. Heat some oil in a pan add boiled and cooked green gram, saute well.
8. Add condensed milk, and milk, mix well and stir continuously.
9. After the milk has thickened, add sugar, dessicated coconut, cardamom powder, and let it cool.
10. In a bowl, add a little condensed milk in the cottage cheese along with a little cardamom powder.
11. From the boiled green gram mixture prepare medium sized balls, stuff them with the condensed milk and cottage cheese stuffing, and cover it as a ball.
12. Keep it in the fridge for ten to fifteen minutes.
13. After fifteen minutes, garnish with silver foil and serve.