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Gurudwaras of World

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Gateway to Sikhism proudly launches  Gurudwaras of World @ www.worldgurudwaras.com on auspicious day of Khalsa Sajna Divas , Vaisakhi April 14th 2012.  Worldgurudwaras.com  will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.

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Punjabi Cuisine

Cuisine of Punjab:Motichoor Ladoo

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Motichoor Ladoo

Ingredients

For boondi:

2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon

For syrup:

2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour

Method

For syrup:

  1. Put sugar and water in a vessel and boil.
  2. When sugar dissolves, add milk.
  3. Boil for 5 minutes till scum forms on top.
  4. Strain and return to fire.
  5. Add colour and boil till sticky but no thread has formed.
  6. Add cardamom powder and mix. Keep aside.

For boondi:

  1. Mix flour and milk to a smooth batter.
  2. Heat ghee in a heavy frying pan.
  3. Hold strainer on top with one hand.
  4. With the other pour some batter all over the holes.
  5. Tap gently till all batter has fallen into hot ghee.
  6. Stir with another strainer and remove when light golden.
  7. Keep aside. Repeat for remaining batter.
  8. Immerse boondi in syrup.
  9. Drain any excess syrup.
  10. Spread in a large plate. Sprinkle few tsp. hot water over it.
  11. Cover and keep for 5 minutes.
  12. Shape in laddoos with moist palms.
  13. Cool and keep open to dry, before storing in containers.

Making time: 1 hour
Makes: 25 pieces

Shelflife: 3-4 days outside (room temperature); 2 weeks refrigerated

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