Makhana Ladoo
Servings - 4 - 5
INGREDIENTS
Lotus seeds - 80 grams
Ghee - 1 teaspoon
Coconut - 25 grams
Raisins - 40 grams
Ghee - 1 tablespoon
Almonds - 40 grams
Cashews - 40 grams
Ghee - 1 teaspoon
Edible gum - 25 grams
Jaggery - 120 grams
Water - 50 milliliters
Ghee - 60 milliliters
PREPARATION
1. Take a skillet, add 80 grams lotus seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder and keep aside.
4. Heat 1 teaspoon ghee in a pan, add 25 grams coconut and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. Add 40 grams raisins and mix it well.
6. Cook for another 3 - 5 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 1 tablespoon ghee in a pan, add 40 grams almonds, 40 grams cashews and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
9. Remove it from heat and keep aside.
10. Heat 1 teaspoon ghee in a another pan, add 25 grams edible gum and roast for 3 - 5 minutes on medium heat.
11. Remove it from heat and transfer this into a blender, add the roasted dry fruits and blend it into a powder.
12. Take a skillet, add 120 grams jaggery, 50 milliliters water and stir continuously until the jaggery is melted.
13. Bring it to a boil.
14. Then, add the blended lotus seeds, blended dry fruits, roasted coconut mixture and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat and transfer this into a bowl.
17. Add 60 milliliters ghee and mix it well.
18. Take some mixture in your hands and shape it into a ladoo.
19. Serve or store in an airtight container.
Kachi Haldi Ke Ladoo
Servings - 3 - 4
INGREDIENTS
Ghee - 1 tablespoon
Almonds - 40 grams
Cashews - 40 grams
Ghee - 1 teaspoon
Edible gum - 20 grams
Ghee - 1 teaspoon
Raisins - 40 grams
Ghee - 50 milliliters
Wheat flour - 100 grams
Ghee - 2 tablespoons
Grated raw turmeric - 280 grams
Jaggery - 200 grams
Water - 100 milliliters
PREPARATION
1. Heat 1 tablespoon ghee in a pan, add 40 grams almonds, 40 grams cashews and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 1 teaspoon ghee in another pan, add 20 grams edible gum and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and allow it to cool.
5. In a blender, add the roasted cashew, almonds and edible gum.
6. Blend it into a fine power and keep aside.
7. Heat 1 teaspoon ghee in a pan, add 40 grams raisins and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Heat 50 milliliters ghee in a another pan, add 100 grams wheat flour and roast for 8 - 10 minutes on medium heat or until it turns golden brown in color.
10. Remove it from heat and keep aside.
11. Heat 2 tablespoons ghee in a another pan, add 280 grams grated raw turmeric and mix it well.
12. Cook for 8 - 10 minutes on medium heat.
13. Remove it from heat and keep aside.
14. Take a heavy skillet, add 200 grams jaggery, 100 milliliters water and stir continuously until the jaggery is fully dissolved.
15. Bring it to a boil.
16. Then, add the roasted turmeric, roasted wheat flour, blended dry fruits, roasted raisins and mix it well.
17. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
18. Remove it from heat and allow it to cool for about 10 minutes.
19. Take some mixture in your hands and shape it into a ladoo.
20. Serve or store in an airtight container.
