Panjiri Ladoo
Servings - 5 - 7
INGREDIENTS
Ghee - 30 milliliters
Lotus seeds - 30 grams
Ghee - 15 milliliters
Edible gum - 2 tablespoons
Ghee - 15 milliliters
Almonds - 25 grams
Cashews - 25 grams
Melon seeds - 1 tablespoon
Ghee - 50 milliliters
Semolina - 75 grams
Ghee - 350 milliliters
Wheat flour - 400 grams
Coconut - 25 grams
Raisins - 20 grams
Powdered sugar - 150 grams
PREPARATION
1. Heat 30 milliliters ghee in a pan, add 30 grams lotus seeds and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 15 milliliters ghee in a another pan, add 2 tablespoons edible gum and roast until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 15 milliliters ghee in a another pan, add 25 grams almonds, 25 grams cashews, 1 tablespoon melon seeds and roast until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat 50 milliliters ghee in a another pan, add 75 grams semolina and roast until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Heat 350 milliliters ghee in a skillet, add 400 grams wheat flour and mix it well.
10. Stir continuously until the wheat flour starts to leaves the sides of the skillet.
11. Cook until a layer of ghee comes at the top and the wheat flour is perfectly roasted.
12. Remove it from heat and cool.
13. In a blender, add the roasted lotus seeds, roasted edible gums and blend it into a fine powder.
14. In a mixing bowl, add the cooked wheat flour mixture, blended mixture, roasted semolina, roasted dry fruits, 25 grams coconut, 20 grams raisins, 150 grams powdered sugar and mix all the ingredients well.
15. Take some mixture in your hand and shape it into a ball.
16. Serve or store in an airtight container.
Aloe Vera Ladoo
Servings - 3 - 4
INGREDIENTS
Aloe vera pulp - 70 grams
Ghee - 20 milliliters
Edible gum - 35 grams
Ghee - 20 milliliters
Almonds - 30 grams
Cashews - 30 grams
Ghee - 60 milliliters
Gram flour - 120 grams
Ghee - 120 milliliters
Whole wheat flour - 270 grams
Raisins - 30 grams
Powdered sugar - 130 grams
PREPARATION
1. Take the aloe vera and remove it’s pulp from it.
2. In a blender, add 70 grams aloe vera pulp and blend it well. Keep aside.
3. Heat 20 milliliters ghee in a pan, add 35 grams edible gum and roast for 3 - 5 minutes on medium heat.
4. Remove it from heat and keep aside.
5. Heat 20 milliliters ghee in a another pan, add 30 grams almonds, 30 grams cashews and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender, add the roasted edible gum and blend well. Keep aside.
7. Heat 60 milliliters ghee in a skillet, add 120 grams gram flour and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Then, add the blended aloe vera and mix it well.
10. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
11. Remove it from heat and keep aside.
12. Heat 120 milliliters ghee in a another skillet, add 270 grams whole wheat flour and roast for 12 - 15 minutes on medium heat or until the mixture thickens.
13. Remove it from heat and allow it to cool.
14. Transfer this into a mixing bowl, add the roasted gram flour, blended mixture, 30 grams raisins, 130 grams powdered sugar and mix it well.
15. Take some mixture in your hands and shape it into a ladoo.
16. Serve or store in an airtight container.
