Milkmaid Kalakhand and laddoo:
Both came out good and I added sugar in laddoo recipe too.
I made Potato Bajji yesterday and this is how I used to prepare:
Besan – 1/2 cup
Rice flour – 1/4 cup (basically half of besan)
Salt – to taste
Chilly powder – 1 tbs (adjust)
Hing – 1/2 tsp
Oil for deep-frying
Potato – 2 (sliced)
Mix all the ingredients except oil by adding water little by little. The consistency should little loose than idly batter.
Heat oil in a kadai for deep-frying. Once the oil is hot dip the sliced potatoes in the mix and put it in the oil. To check whether the oil is hot enough, drop little batter and it should go down and come up immediately. If oil reaches this stage, reduce the flame and drop the potatoes and at the end increase the flame.