Showing posts with label ladoo. Show all posts
Showing posts with label ladoo. Show all posts
Kobbari Bellam Ladoo Coconut Jaggery Ladoo
Thursday, May 22, 2014
This is a very popular sweet of India made during festivals and feasts. Coconut Jaggery ladoo is one of the true delight for all the coconut lovers and for the people with sweet tooth.
I love and enjoy this sweet a lot. In my childhood my mom used to make them regularly as we used to have lots of coconut in our home.
This sweet can be prepared with very less ingredients --- Fresh Coconut, Jaggery.
Ingredients:
Fresh grated Coconut – 1 cup
Jaggery grate or cut into small pieces – 1 cup
Elachi powder – 1 tsp
Sugar – 1 tsp
Ghee – 1 tsp
Preparation
- In a heavy bottom vessel take grated jaggery in very little water and cook on medium heat till the jaggery melts.
- After cooled filter the jaggery water and keep aside.
- In the same vessel add fresh grated coconut, jaggery water.
- Let coconut cook well in the jaggery syrup.
- Stir continuously and Cook until the mixture close to thick.
- Add Sugar and cook well.
- Add Elachi Powder and ghee.
- Turn off the heat and keep it aside for few minutes.
- When the mixture is warm grease your palm with ghee and start making small balls of the mixture.
- Yummy Kobbari Ladoos are Ready !!!!
Moti choor kai ladoo
Wednesday, February 19, 2014
Moti choor kai ladoo
Dana ingredients:
- Gram flour 400 grams
- Ararot 2 tbsp
- Semolina 1 ½ tbsp
- Rung kat a pinch
- Clarified butter for frying
- Laddoo ingredients:
- Dana 400 grams
- Sugar 300 grams
- Orange food color a pinch
- Lemon color a pinch
- Cardamom/mace/nutmeg powder ¼ tsp
- Melon seeds 10 grams
- Almonds/pistachios for garnishing
Method:- To prepare the dana
- In a bowl mix together 400g gram flour, 2tbsp arrarot, 1 1/2tbsp semolina and a pinch of rung kat. Beat well until a batter of a thin consistency is formed. Make sure that all lumps are removed.Heat ghee in a wok .Take a large metal sieve with small holes Hold the sieve about 4 inches above the hot ghee.
- Pour the batter into the sieve. Now use another spoon to gently press the batter through the sieve and into the ghee. It will fall like tiny drops/ beads - Boondi - into the oil!
- Now fry the Boondi till they are a very pale golden color. When done, drain, remove and place on an absorbent paper until all the oil is absorbed and the bhoondi is dry.
To prepare the ladoo
- In a separate deep pan heat the water and add the sugar.When the sugar dissolves add the rung kat. As the mixture boils scum will rise to the top. Skim this off with a metal sieve.
- Add the dana and cook for a while. When half of the mixture remains in the pan add a pinch of lemon color and zarda color. The mixture should start looking yellow.When the dana softens cook until the water dries. Now transfer the mixture to a tray.
- Add 1/4tsp pg nutmeg and mace powder cardamom powder and chaar maghz .Allow to mixture to cool. Now grease your hands lightly , with the help of your hands mash the mixture and start shaping into ladoos. Press gently but firmly to bind the Laddoos together.
- Arrange as you go, on a lightly greased platter.Garnish with chopped pistachios and almonds.
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