Besan Ke Ladoo

Ingredients

2 cups coarse gram flour

1/3 cup milk

1 tablespoon ghee

1/1/4 cups ghee or clarified butter

1 cup powdered sugar

1 teaspoon cardamom powder

¼ cup sliced almonds

Method

Add the melted ghee and the milk to the gram flour and mix well. Cover and set aside for ½ hour. Strain through a coarse sieve to make it grainy. Melt the rest of the ghee in a thick bottomed vessel. Add the prepared flour and roast till it turns light pink. Now add the powdered sugar, cardamom and sliced almonds. Remove from the stove and cool. While the mixture is still warm, make small round ball shaped ladoos.

Churma Ladoo

Ingredients

2 cups wheat flour (preferably coarse)

¾ cup ghee

11/4 cups jiggery

½ cup dry grated coconut

2 tablespoons khus khus ( poppy seeds)

Ghee for frying

Method

In a thali, take the wheat flour and melted ghee. Mix thoroughly to make stiff dough with water or milk. Shape into balls. Heat the ghee and deep fry the balls in a low flame till golden brown. Remove and cool. Break up the balls using your fingers and crush tem or grind to a coarse powder. Strain through a sieve. In a vessel, melt the jiggery on a low flame and stir till it starts bubbling. Add the grated coconut and mix well. Pour this over the wheat mixture mixing thoroughly. Make the ladoos while it is warm. Roll in poppy seeds and arrange on a plate.

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Safed Ladoo

Ingredients

1/1/2 cups suji (semolina)

2 cups Khoya ( mawa)

½ cup chopped almonds and pistachios

2 teaspoons cardamom powder

11/2 cups sugar

¾ cups ghee

A few drops of lemon juice

 Method

Break the khoya . Heat the ghee and roast the semolina on a low flame till it turns light pink.Add the khoya and roast for another 2-3 minutes. Remove and cool. Take the sugar on a pan and add enough water to dissolve it. Add a few drops of lemon juice. Strain. Return to the stove top and cook till the sugar syrup forms a two thread consistency ( thick). Cool and mix with the semolina, khoya, cardamom powder and nuts. Mix well and make small ladoos.

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