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Whole Wheat Laddu

30 Oct

wheat_laddu
Goduma Laddu.

Whole wheat is roasted in little bit of ghee till golden brown. Then its ground into powder and mixed with powdered sugar and nuts. The mixture is made into small balls with few drops of milk or ghee. While ghee enhances the shelf life, milk is less calorie rich.
Makes: around 10 Whole Wheat Laddu.

Ingredients:

Whole Wheat 1 Cup
Sugar 1/2 – 3/4 Cup
Milk 3 – 5 Tbsps
Cashews 4
Raisins 10
Ghee 1/2 tsp

Method of preparation:

Break cashews into small pieces.
Grind sugar into fine powder and keep aside.

Heat ghee in a pan on medium heat, add cashews and raisins.
Fry till cashews turn light golden brown and raisins plump up.
Remove the fried ingredients onto a plate.

In the same pan with remaining ghee, add whole wheat.
Roast the whole wheat until its aromatic and dark golden brown in color.
Cool the roasted whole wheat to room temperature.

Grind the whole wheat into fine powder using a spice blender.
Grind the whole wheat in batches to make it easy on the blender.
Make one of the batch little coarse than the rest for texture.

Remove the whole wheat powder onto a mixing bowl, add sugar, cashews and raisins.
Add milk to the above mixture and form it into lemon sized balls.
Store the whole wheat laddu in a dry jar and these stay for upto a week.
Notes: Make sure to roast the whole wheat right.

Suggestions: Adjust the milk according to the mixture.
Variations: You can also add fresh or dry coconut to the powder.
Other Names: Whole Wheat Laddu, Godhuma Laddulu.

Simple Vermicelli Laddu

4 Sep

vermicelli_laddu
Semya Laddu.

Vermicelli / semya is roasted in ghee till it turns golden brown in color. It is then cooled and ground into fine powder using a grinder. It it then mixed with ground nuts and sugar. The mixture is then made into lime sized balls with help of warm ghee.
Makes: around 5 Vermicelli Coconut Laddu.

Ingredients:

Vermicelli 1 Cup
Sugar 1/4 Cup
Green Cardamom 1
Cashews 4
Almonds 5
Ghee 2 tsps

Method of preparation:

Bruise the cardamom pods and grind the seeds into fine powder.
Grind sugar into fine powder using a spice blender.
Warm up the ghee and keep aside.

Blanch the almonds and peel off the skin.
Grind blanched almonds and cashews into fine powder.

Heat half a tsp of ghee in a pan on low heat, add vermicelli and fry till vermicelli is golden brown in color.
Cool the vermicelli to room temperature and grind it into fine powder using a grinder.
Use a sieve to separate coarse vermicelli and grind them again into fine powder.
Remove the ground vermicelli into a mixing bowl.

Add sugar, cardamom powder and cashew nuts and almonds powder to the mixing bowl.
Mix well, pour ghee and form the mixture into lime sized balls.
Can store vermicelli laddu in a jar for couple of days and serve as a snack.
Notes: Make sure to roast and grind the vermicelli well.

Suggestions: Adjust the sugar according to taste.
Variations: Checkout the vermicelli coconut laddu. Also garnish with chopped nuts if desired.
Other Names: Vermicelli Laddu, Semya Laddu, Semiya Ladoo.

Vermicelli Coconut Laddu

1 Sep

vermicelli_coconut_laddu
Semya Kobbari Vundalu.

Vermicelli / semya is roasted in ghee till it turns golden brown in color. It is then cooled and ground into fine powder using a grinder. It it then mixed with ground dalia, coconut and jaggery mixture. The whole mixture is formed into lime sized laddu with help of milk.
Makes: around 9 Vermicelli Coconut Laddu.

Ingredients:

Vermicelli 1 Cup
Dalia / Roasted Gram 1/2 Cup
Dry Coconut 2 Tbsps
Jaggery 1/4 Cup
Milk 2 Tbsps
Ghee 1/2 tsp

Method of preparation:

Heat ghee in a pan on low heat, add vermicelli and fry till vermicelli is golden brown in color.
Cool the vermicelli to room temperature and grind it into fine powder using a grinder.
Use a sieve to separate coarse vermicelli and grind them again into fine powder.

Break jaggery into small pieces with help of a pestle or a heavy object.
Grind dalia, dry coconut and jaggery into fine powder.
Remove onto a mixing bowl and stir in vermicelli powder.
Add milk to the mixture and form into lime sized balls.
Can store vermicelli coconut laddu in a tight jar for couple of days.
Serve vermicelli coconut laddu as a snack.
Notes: Make sure to roast the grind the vermicelli well.

Suggestions: Make sure to add more milk if necessary.
Variations: You can also use warm ghee instead of milk to make the laddu. Using ghee increases the shelf life of the vermicelli laddu.
Other Names: Vermicelli Coconut Laddu, Semya Kobbari Vundalu.

Sesame Seeds Laddu

19 Jul

chimili
Chimili.

White sesame seeds are ground into fine powder using a grinder or a heavy pestle. Soft jaggery is used in binding the sesame seeds powder. Soft jaggery is ground along with sesame seeds powder or crumbled and mixed with the powder. The mixture is made into small laddu and served.
Makes: around 10 Sesame Seeds Laddu.

Ingredients:

White Sesame Seeds 3/4 Cup
Soft Jaggery 1 Cup

Method of preparation:

Grind white sesame seeds into fine powder using a grinder.
Alternatively, roast the sesame seeds on low flame before grinding.

Crumble the soft jaggery using hands.
If jaggery is little hard, grind it into fine powder using a grinder or a pestle.

In a mixing bowl, combine ground sesame seeds powder and jaggery.
Mash both the ingredients thoroughly using hands.
Take around 3 tbsps of mixture into hands and form into a soft ball.
Repeat the same with remaining mixture.
Store the sesame seeds laddu tight in a jar and serve when necessary.
Notes: Make sure jaggery is soft enough.

Suggestions: If the jaggery is too hard, microwave it for couple of seconds to make it little soft.
Variations: You can also add roasted chopped coconut to the sesame seeds mixture. The same recipe can be made with black sesame seeds (black sesame seeds are soaked in water and dried under sunlight before pounding them to remove some of the skin).
Other Names: Sesame Seeds Laddu, Til Laddu, Til Ka Laddu, Yellina Unde, Chimili.

Dry Fruits Ladoo

24 Apr

dry_fruit_ladoo
Dry Fruits Ladoo.

Dried fruits like dates, raisins, apricots etc are mixed with nuts like cashews, pistachios, almonds, walnuts, pecans etc.. and formed into tight balls called ladoo. Serve these dry fruits ladoo as a tea time snack or as a energy booster through out the day.
Makes: 8 – 10 Dry Fruits Ladoo.

Ingredients:

Pitted Dates 15 – 20
Cashews 5
Pistachios 14
Almonds 7
Golden Raisins 10

Method of preparation:

Finely chop the dates and the raisins.
Soak almonds in warm water for sometime and peel of their skin.
Pat dry the almonds.

Crush the cashews, pistachios and almonds into small bits using a pestle or a quick pulse in the processor.
Alternatively, chop the nuts with help of a large knife.
Add all the prepared ingredients in a mixing bowl and press with a fork or back of a spoon to mix.
Divide the mixture into around 8 – 10 portions.
Take each portion into hand and press to form into a ball.
Store dry fruits laddu in a dry tight jar and serve as a snack.
Notes: Make sure dates are not too dried but still hold their softness for easy binding.

Suggestions: If dates are too hard, then cover and microwave for couple of seconds to soften them. All quantities are approximate, adjust them according to your preference.
Variations: You can also add various nuts like walnuts, pecans and dried fruits like apricots, grapes etc.. Sugar or jaggery can also be added for more sweetness which also helps in binding. Dessicated coconut or dried coconut can be added but it reduces the shelf life of dry fruits laddu. Cardamom powder can be added for flavor.
Other Names: Dry Fruits Ladoo, Dry Fruits Laddu, Dry Fruits Laddoo.