Laddu Moti Chooa (Flour Croquettes)

Ingredients

• Soak overnight some white peas
• sufficient milk curd
• more ghee
• some sultana raisins
• chopped almonds
• Boil sugar to a thready degree

Method

1. 1

   Soak overnight some white peas, and when soft pound smoothly and pass through a sieve.

2. 2

   Put into a cloth and press all the moisture out.

3. 3

   When dry, put into a pan with a little ghee and sufficient milk curd so that when cooked it will be a fine soft mass.

4. 4

   Add more ghee and cook again, stirring all the time.

5. 5

   Take small portions and roll into balls, first putting some sultana raisins and chopped almonds into them.

6. 6

   Place the balls in boiled sugar and bring to the boil, remove from the fire, and after half an hour's soaking put the balls on a drainer, and when quite dry they are ready to be served.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 132. The excerpt below is the record exactly as published.

Laddu Moti Chooa. (Flour Croquettes.) Soak overnight some white peas, and when soft pound smoothly and pass through a sieve. Put into a cloth and "very thoroughly press all the moisture out. When dry 3*9 BANQUETS OF THE NATIONS put into a pan with a little ghee and sufficient milk curd so that when cooked it will be a fine soft mass. Add more ghee and cook again. Be sure to stir all the time. It should now be a soft mass easily handled, but not sticky. Take small portions and roll into balls, first putting some sultana raisins and chopped almonds into them. Boil sugar to a thready degree

Cook this with the app: pantry check, scaling, and the assistant.