Purple Yam Ladoo With Coconut Basundi Katori

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Purple Yam Ladoo With Coconut Basundi Katori. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have Purple Yam Ladoo With Coconut Basundi Katori using 20 ingredients and 5 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Purple Yam Ladoo With Coconut Basundi Katori:

1. 1.5 litre Milk
2. 1/2 Cup sugar
3. 1/2 Cup fresh Coconut
4. 1/4 Cup Desicated Coconut
5. 1 Tender Coconut
6. For Ladoo :-
7. 250 gms Purple Yam
8. 1 Bay leaf
9. 1 cup milk
10. 1tbsp. Ghee
11. 1/4 Cup Sugar
12. 8-10 Black raisin
13. For Katori :-
14. 2 Cup Wheat flour
15. 1 tbsp. Ghee
16. 1 tbsp. Beetroot
17. as needed Tender coconut water
18. as per taste Salt
19. as required Rose petals for garnishing
20. as needed Pistachio

Steps to make to make Purple Yam Ladoo With Coconut Basundi Katori

1. Boil Milk. Stir Continueosly till remains in half quantity.
   Add sugar and stir.
   
   Turn off flame. Allow it to cool.
   Now add desicated coconut fresh grated coconut. And keep in a fridge for 2hrs.
   Now chopped tender coconut malai and add in a milk Mixture. Keep in a fridge for 7-8hrs.
   Coconut Tango Basundi is Ready.
2. Cut Purple yam into piecec.Steam Purple yam with skin. For 15-20min.
   Take in a plate. And remove skin. And grate.
3. Heat ghee in a pan. Add bay leaf and grated purple yam and saute.
   Add milk black raisin and sugar. Stir Continueosly on slow to mid. Flame.
   Till ghee release.
   Turn off flame.
   Allow it to cool. And make a small balls.
4. For Beetroot Katori :-
   Churn beetroot with3/4cup Coconut water.
   Take a flour in a paraat. Add ghee salt and knead a soft dough with beetroot water.Leave it for 10min.
   Roll puri and arrange in a katori mould. Prik and bake for 15min. On 180*.
5. Fill katori with Coconut Tango Basundi. Arrange
   Purple yam Ladoo.
   Garnish with pistachio and serve chilled.
   Yummy Delicious Purple yam ladoo with Coconut Tango Basundi isready To serve.

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