Churma Ladoo
Servings - 5 - 7
INGREDIENTS
Wheat flour - 360 grams
Ghee - 110 milliliters
Milk - 100 milliliters
Ghee - for frying
Cardamom powder - 2 teaspoons
Nutmeg powder - 1 teaspoon
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Ghee - 110 milliliters
Jaggery - 300 grams
Poppy seeds
PREPARATION
1. In a mixing bowl, add 360 grams wheat flour, 110 milliliters ghee and mix it well.
2. Add 100 milliliters milk and knead it into a smooth soft dough
3. Take some mixture from dough and roll it into a ball.
4. Heat sufficient ghee in a heavy skillet and deep fry these until it turns golden brown and crispy.
5. Cool for 15 - 20 minutes.
6. Crush the ladoos in a blender, add 2 teaspoons cardamom powder, 1 teaspoon nutmeg powder, 2 tablespoons almonds, 2 tablespoons cashews and blend wel.
7. Transfer this mixture into a bowl and keep aside.
8. Heat 110 milliliters ghee in a pan, add 300 grams jaggery and stir continuously until the jaggery is melted. Bring it to a boil.
9. Transfer this into the ladoo mixture and mix it well.
10. Now, take some mixture in your hand and roll it into a ball.
11. Roll it on poppy seeds so the ladoo is fully covered.
12. Serve or store in a airtight container.
Paan Coconut Ladoo
Servings - 3 - 4
INGREDIENTS
Betel leaves - 8
Condensed milk - 380 grams
Organic food color - 2 drops
Ghee - 2 teaspoons
Coconut - 200 grams
Gulkand
PREPARATION
1. In a blender, add 8 betel leaves, 380 grams condensed milk, 2 drops organic food color and blend until smooth.
2. Heat 2 teaspoons ghee in a pan, add 200 grams coconut and roast till it turns golden brown in color.
3. Add the blended mixture in it and mix it well.
4. Transfer the mixture into a bowl.
5. Take some mixture in your hand and flatten it.
6. Add some gulkand on top of it and roll it into a ball.
7. Roll it in coconut.
8. Serve.
