Pappula ladoo| Putnala Pappu Mudda,
◆ Roasted chana dal (putnalu ) -1 cup
◆ Jaggery - 1cup
◆ Ghee - 2 tablespoons
◆ Place a pan on flame and add 1cup of jaggery and small half glass of water and boil till it forms thick syrup.
◆ When the syrup is done, add 1cup of roasted chana dal and mix well,and 2 tablespoons of ghee, cook for 2 minutes.
◆ Now let it cool down for few minutes then wet your hands and make ladoos.
◆ Now pappula ladoos are ready, remains fresh for 10 - 15 days.
Ingredients
Putnala Pappu Laddu◆ Jaggery - 1cup
◆ Ghee - 2 tablespoons
Procedure
Pappula Undalu◆ Place a pan on flame and add 1cup of jaggery and small half glass of water and boil till it forms thick syrup.
◆ When the syrup is done, add 1cup of roasted chana dal and mix well,and 2 tablespoons of ghee, cook for 2 minutes.
◆ Now let it cool down for few minutes then wet your hands and make ladoos.
◆ Now pappula ladoos are ready, remains fresh for 10 - 15 days.
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