Laddu Recipes

LADDU RECIPES

Coconut Laddu

Ingredients:

•  2 Cup fresh coconut
• 1 cup milk
• 2 cup sugar
• 1 tsp green cardamom powder
• 2 tablespoons ghee
• Cashews broken

Instructions:
1. Heat ghee in a pan. Add nuts and fry until golden. Keep them aside.
2. Mix coconut milk and sugar and keep aside for 15 minutes.
3.  Begin to cook, stirring continuously to prevent burning. Cook until the mixture thickens and the moisture evaporates completely
4. Mix cardamom powder and roasted nuts and stir well and set aside to cool
5.When the temperature comes down to warm take small portions of the mixture and roll to ball
6.Store in an airtight glass jar and refrigerate. Use within 7 days


Besan Laddu

Ingredients:

• 2 cups Besan
• 2 cups sugar
• 1/2 cup ghee
• Cashews chopped

Instructions:

1. Add sugar and cardamoms to a blender and powder it finely.
2.Heat ghee in a pan and fry chopped cashew until golden and puff up. keep these aside
3. Lower the flame and add besan. Stir well. Make sure besan is at room temperature before adding it to the ghee. To get right taste besan must be coated well with ghee. If the mixture looks dry add 1 tbsp ghee more. Stirring continuously to prevent burning. Cook until the colour change
4. When Besan begins to change the colour and ghee begins to ooze out slightly from mixture switch off and set aside to cool.
5. Allow it to cool down a bit so that it easy to handle.
6.add sugar, cardamom powder and nuts
7. Add ghee as needed but do not add too much at one time. Ghee may make the mixture very greasy and may not bind well
8. Take small portions of mixture and roll to ball
9.store in airtight glass jar and use within 2 weeks

Malai Laddu

Ingredients:

• 8 cups milk
• 1 cup sugar 
• 2 tablespoons lemon juice
• Cardamom powder
• Nuts

Instructions:
1. Pour milk into a heavy bottom pan. Boil milk until a cream layer is formed
2. Take 2 cups of milk along with cream and set that aside
3. Add 2 tbsp lemon juice to the rest of the 6 cups milk and stir well.When it begins to curdle switch off and rest it for a while
4. Drain in a colander lined with thin cloth and rinse under running water to remove the lemon smell.
Squeeze off excess water and make sure all the liquid drained completely
5. Add sugar to the rest of 2 cup milk and cook until it reduces to half
6. Add paneer to the milk and stir well until milk and paneer mix well
7. Add cardamom powder and Cook until the mixture thickens and leaves the sides of the pan.
8. Take small portions of the mixture and roll to the balls. store in an airtight glass jar and refrigerate.


Dates Sesame Laddu

Ingredients:

• 300 grams seedless Dates
• Cashews or Peanuts
• 4 Green cardamoms
• Sesame seeds as needed

Instructions:

1.Dry Roast sesame seeds on low heat until they smell good. Cool them completely
2. Remove seeds from dates and mash well. If using hard dates then chop them and  saute in ghee until soft
3. add sesame seeds and cardamoms to a blender jar and powder coarsely
4. Add little by little to the dates mash and knead well
5. Add toasted and chopped cashews and peanuts
6. Mix and make balls. Roll them in sesame seeds.
7. Store them in an airtight glass jar. These keep good for about 1 week.


Motichoor laddu 


Ingredients:

• Besan, coarse – 1 cup 
• Orange food colour – 1/4 Tsp 
• Milk – 3 tbsp 
• Salt – a pinch 
• Oil/ ghee – to deep fry 
• Pistachios - 12 
• Sugar – 3/4 cup 
• Water – 1 cup 
• Cardamom – 1, powdered 
• Rose essence – 1 drops 
• Lemon juice – 1 Tsp 

Instruction:

Take besan add salt and whisk well in a mixing bowl. Add milk, food colour and water to make a thick batter. 
Heat a broad kadai with enough oil. Keep a heavy, taller (than the Kadai using) container near the kadai, without touching the flame. Place a kitchen towel, folded over the container for tapping the ladle over the oil.
Heat oil put flame to low or medium and Pour batter all over the ladle rather than at one place. Quickly start tapping the handle of the ladle over the container.
when the bubbles reduce and, remove boondis from oil using a wire mesh ladle. Never let it for more time, otherwise, it will get crispy and brown. Drain oil with a paper towel. Repeat to finish.
To make sugar syrup, add sugar and water in a pot and boil until one string consistency.  Add lemon juice, cardamom and rose essence Switch off the flame.
Add the prepared boondi, mix well and keep it closed until all the syrup is absorbed by the boondi.
heat ghee in a pan and fry the pistachios in ghee and mix with the soaked boondi.

Grease hand with ghee or oil. Take a palm full of the mixture and make laddoos. Repeat to finish and arrange on the serving plate.