ACK 10.18: Luglu
Luglu
Chick-pea-flour and dried-fruit balls
Many pilgrims walk hundreds of miles to visit the famous Jagannatha temple in the holy city of Jagannatha Puri, 80 miles south of Calcutta. They come to see the form of Krsna known as Lord Jagannatha and relish the prasada that has been offered to Him. The resident pujaris (priests) cook luglus the size of a fist for Lord Jagannatha. These luglus stay fresh for several days and are very popular with the pilgrims, who savor them as they continue their journeys.
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Preparation and cooking time: 30-40 min
2 1/4 cups (525 ml) water
1 1/2 cups (300 g) sugar 1/2 teaspoon fresh grated nutmeg 1/4 teaspoon ground cloves 2/3 cup (100 g) raisins 1 cup (150 g) chopped dried figs 1 cup (150 g) dried dates, cut in half 1 1/2 cups (150 g) chick-pea flour 11 tablespoon (165 ml) water for bundis ghee for deep-frying 1 cup (125 g) chopped hazelnuts, almonds or pistachio nuts 1 cup (75 g) grated coconut Boil together the water, sugar, spices, and the dried fruits, until the dates soften and the mixture resembles a thick sauce. Let t simmer.
Now make bundis (fried chick-pea-flour pearls) by mixing, in a large bowl, the chick-pea flour and the water to make a thick, smooth paste, stiff enough to stand in tiny peaks. Heat the ghee in a karhai, wok, or shallow saucepan over medium heat. Hold a spoon or colander with large holes over the hot ghee. With a spatula, push enough batter through the holes to cover the surface of the ghee with droplets. Let them cook slowly for about 4 minutes, turning crisp and golden-yellow. Don't let them turn brown.
As each batch gets done, remove it from the ghee, drain for a moment, then put it in a large mixing bowl. Repeat this process until all the batter is transformed into bundis, and put in the bowl. Combine the syrup, chopped nuts and dried coconut with the bundis and mix thoroughly. Moisten your hands and form 16 compact balls. Put them on a plate to harden.
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