Double Shot Delight
by Radha Hoizal
17 Apr 2012
This recipe has been viewed 4291 times
This is a combination of two sweets. One can also call it as two-in-one sweet also.
Double Shot Delight recipe - How to make Double Shot Delight
Preparation Time: Cooking Time: Total Time:
Makes 20 to 22 pieces
For The Stuffing
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup sugar
1/4 cup mava (khoya)
1/4 tsp cardamoms powder
2 tbsp milk
few drops green food colour
For The Outer Covering
2 cups grated low-fat mava (khoya)
5 tbsp plain flour (maida)
1/2 tsp cardamoms powder
2 tbsp sugar
a pinch baking soda
For The Sugar Syrup
3 cups sugar
water as required
Other Ingredients
ghee for deep frying
dessicated coconut for garnishing
Method
for the stuffing
For the sugar syrup:
For the outer covering
How to proceed
for the stuffing
- for the stuffing
- Combine the bottle gourd and sugar in a heavy bottomed pan and cook till sugar dissolves and water of the sugar evaporates.
- Add the mava and milk, mix well and cook till the mixture becomes thick and forms halwa like structure.
- Add green food colour and cardamom powder and mix well and keep aside.
For the sugar syrup:
- For the sugar syrup:
- Mix sugar and add enough water to cover the sugar and bring to a boil till the syrup becomes of 1 string consistency.
- Strain and keep aside.
For the outer covering
- For the outer covering
- Combine the mave, maida, sugar and cardamom powder, baking soda and mix well using hands and knead to a dough without using any water.
- Keep aside.
How to proceed
- How to proceed
- Divide the dough into small equal balls and flatten them in your palms.
- Place the prepared stuffing at the center and cover and seal the stuffing by bringing the sides together in the centre.
- Take care that there should be no cracks on the outer surface.
- Repeat for making more such balls.
- Heat the ghee in a kadhai and deep fry these balls till they turn dark brown in colour.
- Soak the fried balls in the prepared sugar syrup for 10-15 minutes.
- Remove from the syrup and roll on dessicated coconut and serve at room temperature.
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