Besan Laddoo

 

•	250gm. gram flour or besan
•	500 gm clarified butter or ghee
•	500 gm. castor sugar or boora
•	100 gm nuts or mewa (almonds, cashew nuts, pistachio-any or all)

Instructions

1.	Measure all ingredients separately.
2.	Chop nuts or buy ready chopped ones.
3.	Heat clarified butter or ghee in a heavy bottomed wok or kadhai.
4.	Add gram flour or besan.
5.	Fry on medium heat, stirring constantly, until besan changes colour to reddish brown and emits the roast aroma. Ghee also separates from the besan at this stage. Do not be in a hurry. Besan must be properly fry-roasted on medium fire.
6.	Now add sugar and mix thoroughly.
7.	Add Nuts and mix thoroughly.
8.	Take the pan off the fire and let it cool, enough to be able handle the mix in your palms.
9.	Take approximately 1-2 tbs. of the prepared mix in one hand.
10.	Squeeze and roll it between the palm and fingers of that hand, to make it into small but firm ball. Squeezing is necessary to make the laddoo compact enough to hold together. Continue until all laddoos are made.
11.	Place on a tray until completely cool.
12.	Store in an air tight boxes.

 

Rawa Laddoo

 

Ingredients

2 cups semolina (rawa)
1/2 cup powdered sugar
1 cup ghee
1 tbsp broken cashew nuts
1 tbsp raisins fried
1 tsp fried cardamom powder

Method

Heat 1 tsp. ghee in a pan and dry roast the rawa till pink.

Grind the fried rawa and powdered sugar in a mixer to a fine powder.

Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder.

Mix thoroughly.

While still warm, make into small lemon-sized balls.

Cool and store in an airtight container.

 

Kulfi  Laddoo

 

Ingredients:

1 liter milk
1/2 cup condensed milk
2-3 drops kewra essence
few raisins

Method

Heat the milk and bring to boil.
Add the citric acid dissolved in some water.

Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.

Strain the milk through a seive.
Add the chenna and condensed milk .

Cook on slow flame,stirring continously.
Cook till thick and sides leave.
Add essence mix well and remove from flame.

Cool. Make ladoos.
Sprinkle powdered elaichi and decorate with raisin.

 

 

Coconut Laddoo:

Milk: 14 Oz (condensed)
Coconut powder: 2.5 cups

Pour milk in a pan and heat it for 3-4 minute till it is warm. Now add coconut powder in pan. Mix it well. Remember to save quarter cup coconut powder for rolling laddoos. Once the mixture is condensed form small balls and roll it with remaining coconut powder. Serve hot or cold desired. To add a touch of color, add little food coloring to the remaining coconut powder.

 

Soya bean Flour Laddoo

 

Soyabean flour sieved 1cup
Gramflour 1tbsp
Allpurpose flour sieved 1tbsp
Colour(optional)
t tbs Cashew&almonds Roasted -
10 Raisins

cardamoms seeds(coarsely ground)
Ghee 1tsp
Oil for deep frying
For sugarsyrup:-
Sugar 1cup
water ½cup

Method:-

1) Make a batter with two flours,without any lumps of a thick consistency ( liek making boondis). Keep aside.
2) Make one string consistancy syrup.Keep it warm.
3) Heat oil and make boondi , dropping the batter through a wide slotted ladle
4) Do not deep fry them crispy!
5) Drop them directly into the warm syrup.
6) Do as same way with remaining batter.
7) Stir all the time,after dropping boondi.
8) Add the roasted nuts&raisins and ground cardamoms.
9) Mix well and make them round(laddos) when it is little warm.

 

 

 

Tip of the day : To refresh old laddoos, heat them in a microwave for thirty seconds. The laddoos will taste as good and fresh