GULKAND LADOO

FOR LADOO

homemade paneer - 2 cups

condensed milk - 1/2 cup

milk powder - 4 cups

rose essence - 1 tsp

a pinch of pink food color

3 tbsp milk (to knead the dough) - as required

FOR FILLING

3 tbsp - gulkand

1 tbsp - almond  - chopped 

1 tbsp - pista - chopped

combine gulkand and nuts and keep aside.

METHOD

(curdle the milk and make paneer .)

make sure paneer has no moisture.( the paneer should be grainy and not sticky)

crumble paneer  in a bowl, until it looks like breadcrumbs.

add the condensed milk .

add rose essence and a pinch food color.

add milk powder and mix well.

add 2 tbsp milk and mix well.

transfer to afood processor,  add 1 tbsp milk and pulse until it comes like a soft dough .

transfer it to a bowl and allow it to rest for 10 min .

then  again kknead the dough for crack free texture of ladoo.

grease ur hands with little ghee,start shaping the dough into balls.

then flatten the balls.

place the filling in center, bring all  the edges together and again roll to a ball .

repeat with rest of the mixture .

tasty ladoo is ready..

SATTU LADOO

NEEDED.          Makes 15 ladoos
Sattu atta( Channa powder)  - 2 cups
powdered sugar - 2 cups
Ghee - 3/4 cup
Casewnut ,badam - (chopped)- 1/4 cup
Elachi powder little

METHOD
Take a thick bottom pan .add the ghee.
Then add the sattu atta.
Roast continuous till nice aroma comes.
( Keep stirring so that it doesn't get burnt)
The mixture will not stick to the pan , it will be  thick .
Add elachi powder and the chopped nuts.
Mix well.
Remove and transfer it to a big bowl.
Allow it to cool.
Then add the sugar powder and mix well.
Make small small ladoos.

Note
The ladoo will not be firm first,it will become hard after 2  hrs

CHANNA SATTU LADOO

NEEDED
Channa powder / sattu ka atta - 1 1/2 cup
Organic jaggery - 1 cup
Ghee - 3 tbsp
Mawa - 1 cup
chopped nuts - 1/4 cup ( almond , walnut, cashewnut  )
Elachi powder

METHOD
take a non stick pan . add the ghee and roast the nuts.
Add the sattu atta and fry for few minutes on a low flame .
Keep stirring  or it will get burnt in the bottom.
THen add the grated jaggery and mawa.
Add elachi powder.
Keep stirring , the jaggery will melt and the mixture will become soft .( 10 min)
Remove and keep aside for 5 min.
Greese ur hand with little ghee , and make small ladoos.

NOTE★
if sattu atta not available , get roasted channa ( patani kadalai). remove skin and powder it.

KURMURA NUTS LADOO

NEEDED
kurmura/ puffed rice/ pori - 1 cup
Nuts ( almond , cashewnut ,  ) - together  1 cup
Jaggery  - 1 1/2 cup
Little water
Groundnut - roast and remove skin - 1 cup
Porikadalai / chutney dal - 1 cup ( dry roast)
Elachi powder
- 1 tsp
Dry ginger powder - 2 tsp

METHOD
1st check the thing which we use are crisp or slightly roast everything separately.
In a wok dry roast groundnut , allow it  to  cool . remove the skin .
Coarsely pOwder  groundut, pori , chutney dal, and the nuts.( grind everything separately)
 transfer  all the ground podwe to a bowl.
Add elachi powder , dry ginger powder.
Measure this powder ,( 3 cups)  then take 1/2 the amount of  jaggery( 1 1/2 cup)
NOw in a wok put the jaggery , add very little water.
Cook till jaggery melts and u get thakai padam .( if u drop the jaggery  syrup in water , it shd come to roll like a ball )
remove and add this to powdered items.
MIx well ,  grease ur hand with little ghee and make ladoos.

CHOCOLATE LADOO

NEEDED
Marie biscuit -2 packets
Coco powder - 1 - 2 tbsp
Mithaimate/ condensed milk - (1 tin- 400ml)  add according to ur taste)
Chocolate vermicelli or color vermicelli- for decorating

METHOD

• Coarsely powder the biscuit.
• Transfer it to a bowl , add cocoa powder,  Mithaimate and mix well .
• Make small ladoos .
• Spread the vermicelli in a plate .
• Then roll the ladoo in the vermicelli.
•  Easy and tasty ladoo ready.

BESAN LADOO

NEEDED

2 cups - jada besan / gram flour  (this flour will be little rough )

2 cups - piti sugar  / sugar powder

1 cup - melted ghee

1/2 tsp - elachi powder

a pinch  - joyful powder 

little kismis/raisans - roasted in ghee 

a pinch saffron strands  (opt)

METHOD

• take a thick bottom pan , add the gram flour and the melted ghee .
• mix well and keep on the flame , low heat throughout.
• stir  continuous , so the it doesnt get burnt and stick to the bottom .
• Keep stirring till the coloe slightly changes and nice aroma comes .
• (It will be in a thick dosa batter consistency)
• (It will take around 20 to 30 min )
• now add the roasted kismis , mix well .
• put off the flame and stir constant for another 5 min .
• keep aside for 20 min .
• when there is light heat , add the sugar powder , elachi powder, joyful powder and mix well .it will become thick.
• make small ladoos.
• (at  1st it will b very soft and collapsable , when it cools it will become firm )

NOTE

• Low heat throughout. 
• Should not mix  sugar powder when batter is hot , then the sugar will dissolve and  will loosen the besan batter.
• Will take time to set.(harden)

AVAL LADOO

NEEDED:

aval/poha/ beaten rice- 2 cups
Nathu chakarai- 2 cups
Elachi powder
Roasted Cashewnut (broken)
Melted ghee little

METHOD

• slightly dry roast the aval.
• Then powder it in a mixy and transfer it to a bowl.
• Then add nathu chakarai
• Cashewnut,  elachi powder.
• Mix well using ur hands.
• Then add the melted ghee little by little and make balls.

VERKADALAI URUNDAI/ PEANUT LADOO

NEEDED
peanut - 1 1/4 cup
jaggery -1 cup (grated)
elachi powder
water 1/4 cup

METHOD 

• dry roast the peanut in a wok .
• remove , allow it to cool .
• then peel skin ,(if u rub it with ur hands it will come out , and also c the peanuts are well roasted.
• discard the skin , u will have clean roasted peanuts .

• in a kadai add jaggery , water , elachi powder.(medium flame)
• (the correct jaggery consistency is if u drop the jaggery in water it shd not dissolve, but should come to roll into a ball .
• add peanuts to it , put off the flane and mix well .
• make lemon size balls as soon as u r able to touch it .,
• allow the peanut balls to cool and store it in a box. 

NOTE
IF  the jaggery consistency is thin , it will not come to make balls.
and if its too thick  the peanut balls will become hard...

COCONUT LADOO using condensed milk

NEEDED
grated coconut - 1 cup
condensed milk - 3/4 cup
elachi powder
milk - 1/4 cup
rose essence - 2 drops
sugar - 3 tsp
ghee - 2 tsp

METHOD

• grind the grated coconut adding milk as required.
• in a pan add ghee and add the coconut paste.
• add the condensed milk , elachi powder 
• add sugar , rose essence.
• cook on a medium flame , till it thickens .
• keep stirring ,so that it doesnt stick to the bottom.
• spread in a greased  plate , allow it to cool.
• make balls or put pieces  and then keep inside the fridge to set.

PORIKADAI LADOO

NEEDED
1 cup - Porikadalai/  chutney dal
1 cup - sugar
little elachi powder
Ghee as required( melted)
roasted Cashewnut (opt)

METHOD

• Powder Porikadalai  and sugar  separately.
• Transfer it to a bowl.
• Add elachi powder and Cashewnut.
• add ghee little  by little, mix well .
• then make ladoo.

SUGAR FREE RAGI LADOO

NEEDED:

1/2 cup ragi flour
1/2 cup wheat flour
Elachi powder
Ghee 2 tbsp ( if melted ghee 1/2 cup )
Black dates- 10 to 12
(discard the seed)

METHOD

• In a thick bottom pan add 2 tbsp ghee.
• Add both wheat flour,  ragi flour .
• Fry on a medium flame for few minutes.  ( roast carefully ,or else will get burnt)
• Remove and keep aside. 
• Then in the same pan add 1 tsp ghee and add the dates.
• Cook for few minutes till its soft.
• then add the flour, to the dates and stir constant  for 5 min. 
• remove add transfer it to a bowl.
• Add elachi powder .
• Mix well and  make ladoo

TIL LADOO / SEMILI URANDI

NEEDED:

White til - 1 cup
Organic jaggery - grated - 1 cup
Elachi powder

METHOD

• Dry roast the til, and powder it. ( just turn slightly in the mixy)
• Transfer it to a bowl,  and add the jaggery, elachi powder. 
• Mix well and make ladoo.

CHURMA LADOO

NEEDED:

FOR PURI:
 2 cups wheat flour
1/4 cup ghee (melted)
Milk little
Combine this  and make a soft dough

METHOD:

• Make small  small puris with the dough. 
• Deep fry in oil, till light brown and crisp.
• Then break the puris and grind to a coarse  powder.
• In a bowl put this and add 3/4 cup sugar powder. 
• Add roasted kaju and kismis , mix well. 
• Heat  ghee (1/2 cup), add to the mixture, make ladoos.

NOTE:
can use jaggery instead of sugar. (Make  syrup, sticky)

RAVA LADOO

NEEDED:

3 cups roasted rawa
Elachi powder
Ghee (melted)- 1 1/2 cup
Milk powder - 1/2 cup
Sugar - 2 1/2 cups
Kismis, cashew nut- roasted in ghee

Method:

• Powder the rawa in a mixy . 
• Transfer it to a bowl & add milk powder, elachi powder. Mix well & keep aside.
• In a wok add 1 cup water & the sugar. Make sugar syrup , sticky consistency. 
• Add the rawa powder, cashew,  Kismis , & ghee. 
• Stir for 5 - 10 min  on a medium flame &  remove from flame.
• ( keep in the same wok , so that it will thicken fast in the pan heat)
• Allow it to cool (1/2 hr)
• Then make ladoo.

Note:
this will not become powder if u break

MILK LADOO

This is a very tasty  ladoo which i made on gokulastami .this is very easy to make . children will luv this ladoo.the only thing is, u cant keep this more than 2-3 days .

 NEEDED:( makes 20-25 ladoos)

4 cups  - milk powder
2 cups - milk
1 cup - sugar
2 tsp - ghee

Method:

• In kadai add 2 cup milk & sugar.
• when the sugar gets dissolved add the milk powder & ghee.
•  stir constant  without any lumps.
• it will thicken in 5 min . allow it to cool & make ladoos .
• garnish with nuts on top.

DINK LADOO

Dink is nothing but Edible Gum Ladoo.
These ladoos are very good for pregnant women and new moms. In cold weather you can eat these ladoos to get more energy.

Ingredients:

Dink / Edible Gum: 1/4 Kg

Finely Grated Dry Coconut( copra): 1/2 Kg

Kharik / Dried Dates broken into small pieces: 1/2 Kg

Khus Khus / Poppy Seeds: 1 Cup

Chopped Almonds & Cashews: 1 Cup

Sugar or Jaggery: 1 Kg

Ghee/Clarified Butter : 1/2 Cup

dry ginger Powder: 1/2 tsp

Elaichi/Cardamom Powder: 1/2 tsp

Procedure:

1. Fry the gum in small amount of ghee, it will fluff up fast into white balls. Pound this gum into a coarse powder and keep aside.(The gum cooks very quickly so when frying add very little at a time. Make sure that the gum does not burn or become dark brown.)

2. Dry roast coconut till it turns light brown and keep aside.if u want slightly turn in a mixy.

3. Pound small pieces of kharik and make them very fine. Roast this kharik in small amount of ghee for 4-5 minutes.

4. Dry roast khus khus, almonds and cashews seperately.can even powder khus kush if u like.

Keep aside.

5. All dry ingredients in a bowl except sugar or jaggery.

6. In another thick pan add sugar or jaggery and 2 cups of water. Boil the mixture until you achieve a one thread consistency.

7. Then mix all ingredietns into this syrup and mix well.

8. When this mixture is little bit hot, rub your hands with a little ghee. Carefully take a handful of the mixture and make ladoos.

9. These ladus can remain good for lot of days.

MARATI RAWA LADOO

ingredients:
2 cups rava/ semolina - roasted

1 cup water

1 1/2 cup sugar

1 tbsp jada besan/ gram flour

1/2 cup ghee

1 tsp cardomam powder/ elachi

roasted cashewnut/ kaju
mtd:
heat a wok. melt 1 1/2 cup ghee. add besan & rawa , fry till the color slightly changes. remove and keep aside.
in another pan combine sugar and  water , make sugar syrup. ( 1 string consistency)
pour this sugar syrup in the rava mixture.
add cardamom powder , roasted kaju and mix well.
keep aside for sometimes and  make ladoo once the mixture becomes thick.