Category: Sweets

Categories
Sweets

(74) Churma na ladoo ( Roasted)

Roasted recipe.

makes 27 Ladoo. each ⅛ cup size

Ingredients:

  • 2 cup wheat coarse flour.(Jadda atta)
  • ½ cup melted pure cow ghee for flour.
  • 185 ml. hot water.
  • 2 cup finely chopped Jaggary.
  • 40 ml. (2 tbsp.)ghee for melting Jeggary.
  • 1 tsp. finely grated nutmeg (grate with cheese grater).
  • 1 tbsp. poppy seeds for ladoo mix.(optional)
  • 1 tbsp. poppy seeds for rolling Ladoo.( optional)
  • 2 tbsp. ghee for mixing ladoo mix

Method for preparing ladoo mix.

  1. Heat  water in one pan.
  2. In one mixing bowl take whole wheat course flour  add melted ghee and mix thoroughly.
  3. Add hot water in it and mix flour with spoon.
  4. As flour is mixed with water , dough is little warm . Knead the dough with hand for 1 minute.
  5. Divide dough into 4 equal parts and roll each part with the help of rolling pin and shape into 1 cm.thick bhakhri.
  6. Dry roast each bhakhri on slowest flame till it turns biscuit colour.
  7. After cooling, grind all bhakhries in grinder and will get ladoo mix.

Method for making Ladoo:

  1. Heat ghee in kadhai for melting chopped Jaggary.
  2. As soon as jaggery melts switch off the flame and pour jaggery liquid in ladoo mix.
  3. Add poppy seeds , nutmeg powder and 2 tbsp extra melted ghee in it. Mix thoroughly all these ingredients with spoon. As all the ingredients are mixed and your ladoo mixture is also cooled.
  4. Take ⅛ cup of ladoo mix in your palm,press in your fist and give shape of ladoo.(see video)
  5. In one plate roll all ladoo one by one in poppy seeds.(see video)
  6. Store in air tight container and  consume for one month.
  7. Serve with love and smile.
Thick bhakhri for churma na Ladoo
Roasted bhakhri
coarse powder of Bhakhri.

Melted Jaggary
Ladoo mix with Nutmeg powder and liquid Jaggary
Shaping of ladoo
Rolling of ladoo in Poppy seeds
Categories
Sweets

(72) Lapsi(Kansar)

Ingredients:

  • 1½ cup lapsi flour.( jada atta).
  • 1 cup finely chopped Jaggary.
  • 1½ cup water.
  • 5 tbsp.ghee.
  • 5 tsp.sugar powder.

Method:

  1. Add ghee in lapsi flour and mix well.
  2. In deep sauce pan boil water and add chopped Jaggary and again boil for 1 minute.
  3. Strain boiled Jaggary water in lapsi flour and mix well.
  4. Keep aside for 5 minutes so flour soaked well in Jaggary water.
  5. Pressure cook upto 3 whistles.
  6. Remove from cooker and unmould lapsi in plate.
  7. Add 3 tbsp ghee and mix well.
  8. Serves hot after sprinkling sugar powder.
  9. Serve with love and smile.
Lapsi without sugar powder.
Lapsi with sprinkled sugar powder.
Categories
Sweets

(65) Churma na Ladoo(Fried)

Deep fry recipe

makes 27 Ladoo. each ⅛ cup size

Ingredients:

  • 2 cup wheat coarse flour.(Jadda atta)
  • ½ cup melted pure cow ghee for flour.
  • 185 ml. hot water.
  • 2 cup finely chopped Jaggary.
  • 40 ml. ghee for melting Jeggary.
  • 4 cups melted ghee for frying muthiya.
  • ½ tsp. finely grated nutmeg (grate with cheese grater).
  • 1 tbsp. poppy seeds for ladoo mix.(optional)
  • 2 tbsp. poppy seeds for rolling Ladoo.( optional)

Method:

Method for preparing ladoo mix.

  1. Heat water in one pan.
  2. In one mixing bowl take whole wheat course flour add melted ghee and mix thoroughly.
  3. Add hot water in it and mix flour with spoon.
  4. As flour is mixed with water , dough is little warm . Knead the dough with hand for 1 minute.
  5. Divide dough into 8 equal parts and give shape of muthiya.
  6. Heat ghee in kadhai and fry all muthiya on slow flame till it becomes golden red colour. Each batch of muthiya takes 15 minutes on slow flame.
  7. After completing frying break all muthiya with spatula and keep aside for cooling.
  8. Grind all muthiya into grinder and we will get ladoo mix.

Method for making Ladoo:

  1. Heat ghee in kadhai for melting chopped Jaggary.
  2. As soon as jaggery melts switch off the flame and pour jaggery liquid in ladoo mix.
  3. Add poppy seeds and nutmeg powder and mix thoroughly all these ingredients with spoon. As all the ingredients are mixed and your ladoo mixture is also cooled.
  4. Take ⅛ cup of ladoo mix in your palm,press in your fist and give shape of ladoo.(see video)
  5. In one plate roll all ladoo one by one in poppy seeds.(see video)
  6. Store in air tight container and consume for one month.
Ladoo dough
Muthiya from dough
Frying in ghee
Ready to remove from kadhai
Ladoo mix from muthiya
Finely chopped Jeggary
Melting chopped Jeggary
Jaggery liquid on ladoo mix
Nutmeg powder
Making of Ladoo
Rolling ladoo in poppy seeds
Churma na Ladoo

For preparing shiyalu pak ( winter tonic or food) add 3 tbsp. Ginger(sunth),1 tbsp Piprimul( ganthoda),1 tsp.cinnamon(taj) powder,1 tsp. clove ( lavang) powder,½ cup gum(fried and powdered) and 1cup extra jaggery in ladoo mix.

Categories
Faral Sweets

(55) Peanut’s Ladoo

Singdana na ladoo

Ingredients

  • 1 cup Peanut’s fine powder.
  • 1 cup Sugar powder.
  • 1 tbsp. Dry Ginger powder.
  • ½ cup melted ghee.

Method:

  1. In big plate mix peanut’s powder(please follow link Peanuts powder for recipe of making peanuts powder), sugar and ginger powder thoroughly.
  2. Add hot ghee and mix .
  3. Take small portion of the mix and press down tightly in your fist and shape into ladoo (round ball).
  4. You can store for one month in air tight container at room temperature.
Categories
Faral Sweets

(51) Rajgira Sheera

Farali Sheero

Ingredients:

  • 1 cup Rajgira (Amaranths) flour.
  • ¾ cup melted ghee.
  • 3 cups milk.
  • 2 tbsp. Almond slices.(optional)
  • 2 pinch of Cardamom powder.
  • 20 pieces of Raisins(kismis).

Method:

  1. Heat non-stick pan and add ghee. Side by side put another pan with milk on slow flame.
  2. Once ghee heat up add Rajgira flour and stir continuously on slow flame till it changes colour and is aromatic. It will take 9-10 mins.
  3. Now you can see ghee seperates from flour, at this moment add raisins and stir continuously. Immediately you can see all raisins swells .All this process under slow flame only.
  4. Add hot milk in flour, turn flame fast and stir continuously .
  5. After 2 mins. all milk evaporate and again slowly flour starts separating from ghee(kadhai looks clean with lump of flour).
  6. Add sugar and mix thoroughly while continous stirring.
  7. Again you will get clean kadhai with lump of flour in center. It means sheera is ready. Switch off flame.
  8. Add Cardamom powder and dry fruits ,mix well and serves warm.
Flour is roasted and ready for adding raisins.
Raisins swells in perfectly roasted flour.
Roasted flour with milk.
All milk evaporated and time for sugar.
Kadhai is clean with lump of sheera in center.
Rajgira sheera
Categories
Sweets

(49) Rava Ladoo

Makes 14 Ladoo.

Ingredients:

  • 1 cup Rava(suji).
  • 1 cup Sugar powder.
  • ½ cup ghee ( ⅛ cup optional use as needed).
  • 2 pinch of Cardamom powder.

Method:

  1. In one frying pan add ghee and heat up on slow flame.
  2. Add rava in hot ghee and roast.
  3. Stir continuously for 10-12 mins. Rava turns aromatic , light and crunchy.
  4. Turn off the flame but stir continuously.
  5. After 5 mins .you can feel it warm( not hot) add powdered sugar ,Cardamom powder and mix with hand .Take small portion of the mix and press down tightly in your fist to shape Ladoo( round ball).
  6. If it doesn’t bind then heat up ⅛ cup ghee or more as you needed. I used ½ +⅛ cup ghee.
  7. You can store rava ladoo for one month in air tight container at room temperature.
Categories
Sweets Winter tonic food

(46) Golpapdi

Sukhadi

Ingredients:

  • 1 cup tightly filled wheat flour
  • ¾ cup melted ghee.
  • ½ cup finely chopped jaggery.
  • 1 tbsp white sesame seeds.
  • Ghee for greasing plate.

Method:

  1. Grease the 9 inches plate well with ghee to set the golpapdi.
  2. Heat non-stick kadhai or thick sauce pan with ghee on slow flame.
  3. Once ghee slightly hot,add flour and mix with spatula. It will be like thick lumpy paste.
  4. Roast flour on slow flame till it becomes airy and light with two shade darker then flour and aromatic.
  5. As soon as flour is roasted ,turn off the flame and add sesame seeds and jaggery .
  6. It will melt , quickly mix it and pour into greased plate.
  7. Spread quickly and even out the surface by gliding movement with the help of small steel dish .
  8. Let it cool down slightly,While it is still warm slice into desire shape ( square or dimond) and size.
  9. Remove each piece very gently and serves either warm or cold.
Golpapdi

In winter for making simplest winter tonic food add 1 tbsp.dry ginger powder and 1 cup mixed dryfruit powder like Almond, Cashew, Pistachio and walnut. Add ½ cup extra finely chopped Jaggery and ¼ cup melted ghee or as required. At the time of mixing jaggery after swich off flame add all above ingredients.

Categories
Sweets

(29) Sevaiya kheer

Vermicelli Kheer

Ingredients:

  • 150 gms. Vermicelli
  • 1 tbsp.ghee.
  • 1 lit. Milk.
  • 5 tbsp. Sugar.
  • Chopped dry fruits.
  • Pinch of Cardamom powder.

Method:

1)soute vermicelli in ghee to light brown and keep aside.

2)Boil 1 lit.milk to its half in thick sauce pan .

3) Mix vermicelli in boiled milk ,add sugar ,chopped dry fruits and cardamom powder. Boil for 1 min.and kheer is ready.

4) Enjoy kheer with puri, paratha, thepla or as you like.

List of my other recipes

Categories
Sweets

(28) Rotli na ladoo

Leftover roti ladoo

Ingredients

5 leftover roti,2 tbsp .desi gud (organic jeggary) 2 tsp ghee (almond powder and elaichi powder-optional).

Method:

1) Take leftover rotis tear it roughly.Transfer to a dry mixer jar.

2) Add jaggery, grind to a coarse mixture.Transfer to a mixing bowl.

3) Add ghee (chopped almonds and cardamom powder – optional) .Mix it well.

4) Take the mixture, press, hold tight and shape them as ladoos.Repeat to finish the mixture.Store in a clean dry container.

You can also use leftover paratha or bhakhri or fresh roti.

Rotli na ladoo

List of my other recipes.