Laddoos

Ragi-peanut laddoos

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                                                             Ready to serve Ragi-peanut laddoo

Makes – 10-12

Time taken : 45 minutes

Ragi is very popular in southern part of our country .  Along with oats this is also one of the most nutritious and easily digestible  food.  It is now available and consumed by many people due to the fact that it is rich in calcium and protein and a good amount of iron too.  It is low in fat and that too  most of it is unsaturated fats.  As any other grains it has its shade of good and not so good aspects. Ragi is often grind to a fine powder and sold as Ragi flour.  I have  used Ragi flour, oats and peanuts  and also other ingredients for the laddoo here.   I have halved the ingredients here.   Here is my version of the dish.

What you need to have:

1. Ragi flour – 1 cup

2. Peanuts – 1 cup

3. Oats – 1/2 cup

4. Sesame seeds – 2 Tablespoons

5. Chopped jaggery – 1 and 1/2 cups

6. Pure ghee – Little less than 1/2 cup

7. Cardamom  – 6 podsKONICA MINOLTA DIGITAL CAMERA                                                                Ragi flour and peanutsKONICA MINOLTA DIGITAL CAMERA                                                                     Other ingredients of the dish

What you do with what you have:

1. Place a wide skillet with 1 tablespoon of pure ghee in it on medium flame.  On melting, add ragi flour and roast till you get a pleasant aroma. KONICA MINOLTA DIGITAL CAMERA                                                        Ragi flour being roasted in pure ghee 

2. In the same skillet dry roast the peanuts till done as usual.KONICA MINOLTA DIGITAL CAMERA                                                               Peanuts being dry roasted

3. Dry roast oats as well till you get a nutty aroma and crispy.KONICA MINOLTA DIGITAL CAMERA                                                             Oats being dry roasted

4. On cooling peal and powder peanuts to a coarse consistency along with pealed cardamom.  Also dry roast sesame seeds in a spatula till it splutters.  Coarsely powder oats too in the mixer. Pound roasted ragi flour and grated jaggery in the mixer so that it gets mixed ideally to make the laddoos.  Transfer all the ingredients to a wide bowl and the laddoo mix is ready now. KONICA MINOLTA DIGITAL CAMERA

                                                   Ragi-peanut laddoo mix in a bowl

5. Add a little melted ghee and mix all the ingredients well with your hands so that it comes together.  Make laddoos and store it in an air tight container.  Yummmmyyyyy!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                     Ready to serve Ragi-peanut laddoos

Makes – 10-12  laddoos

Time taken ; 45 minutes

Good to remember:1. Ragi flour, peanuts be fresh for best results.

2. Use fresh ghee for making the dish.

3. Roast  all the ingredients ideally so that over doing may spoil the dish.

 

Sabudana ladoos

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                                                   Ready to serve sabudana laddoos

Makes : 15

Time taken: 30 minutes

Sabudana/sabakki /Shapithandulu/Tapioca pearl in marati,  kannada ,  konkani and english respectively.  Sabudana dishes are meant for upavas/fasting like the Sankashti , ekadasi etc.  I have already put up sabudana kichadi, sabudana vada, sabudana kheer etc..,  Today i would like to put up Sabudana laddoos which not only tastes great but also melts instantly in the mouth.  Here is my version of the recipe:

What you need to have:

1. Sabudana – 1 cup

2. Sugar – 1 cup

3. Pure ghee – 2 Tablespoons

4. Cashews – 10-12

.5. Dry dates powder – 2 tablespoons

6. Cardamom – 10

7. Milk –  a little ( purely optional)

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                                                            Ingredients of sabudana laddoos

What you do with what you have:

1. Place a skillet with sabudana pearls in it and dry roast the same till done.  It will turn light and crispy too.                                                                        KONICA MINOLTA DIGITAL CAMERA

                                                                 Sabudana being dry roasted

2. In the same skillet dry roast sugar till it starts crystalizing.KONICA MINOLTA DIGITAL CAMERA

                                                       Sugar being roasted till it crystaizes

3. Grate dry dates as well and keep it aside.  Powder all the ingredients including cashews and cardamom along with sugar and sabudana as well.  Transfer all the powdered ingredients in a wide bowl.  Add pure ghee to it.                                    KONICA MINOLTA DIGITAL CAMERA

                                                              All powdered laddoo ingredients

4. Mix the ingredients to make a homogeneous mixture .  Make/tie round laddoos as usual and enjoy with any snacks and a cup of tea/coffee!!YummmmmKONICA MINOLTA DIGITAL CAMERA

                                                              Ready to serve sabudana laddoos

Makes : 15

Time taken : 30 minutes

1. Sabudana should be roasted till crispy .  Sugar is dry roasted till it crystalizes to gain sticky consistency for the laddoos.

2. If it becomes tough to make/tie laddoos add a little milk in steps.  Only thing it reduces the shelf life of the laddoos.

3. Use fresh ghee to retain quality and aroma of the dish.

Thambittu Laddoo (my Janmashtami offering)

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Number of Laddoos: 25 of the above size

How long it takes: 1 hour

So here is what I prepared last week on the occasion of “Janmashtami”. I know if I had put this up 2 weeks earlier, at least somebody here may have taken it as a chance to try these out. Anyway, these Laddoos now add to the long list of laddoos on this blog.

Thambittu is roasted rice atta readily available in almost widely for about a month around Janmashtami. This Laddoo is the delicacy of the Udupi bramhin community. I borrowed this recipe from a friend of mine and having tried it out, I thought I would share widely. Now, I also found that first time around it might turn out hard to get this perfect  but subsequently one can adjust the jaggery syrup to the right level so that the laddoos turn out yummy! So here goes:

What you need to have:

1. Thambittu (roasted rice atta) 1/2 cup

2. Hurikadle powder -1/2 cup (Dalia dal powder)

3. Peanuts -1/4 cup (coarse powder)

4. Poppy seeds – 1/2  Teaspoon

5. Sesame seeds – 1 Teaspoon

6. Cashews – 10

7. Dry dates – 2 (grated)

8. Dry coconut (copra) – 1/2 cup (grated)

9. Ordinary jaggery –   1/2 cup

10. Chikki jaggery –  1/4 cup

11. Cardamom -10-15

12. Pure ghee – 1 Tablespoon in all

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                                                                             Ingredients of thambittu laddoo

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                                                                                Other ingredients of the dish

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                                                                                     Grated copra & jaggery

What you do with what you have:

1. Place a skillet on low/medium flame and roast dalia dal till crispy.  Make sure you do not burn it. (The colour of dal should be in tact.)

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                                                                             Dalia dal being roasted

2. Place the same kettle and roast peanuts till you get a pleasant aroma you are able to peal out the nuts. On cooling peal it and keep it aside. Peel cardamom too.

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                                                                                  Peanuts being roasted

3. Roast grated copra on lo flame till crispy and you get a pleasant aroma.

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                                                                          Grated copra being roasted

4. Place a spatula and roast washed and drained sesame seeds till it splutters.

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                                                                       Seasame seeds being roasted

5. Place a spatula and roast poppy seeds in it till it changes the colour and oozes out a pleasant aroma.

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Poppy seeds being roasted

6. Place a spatula with 1/2 teaspoon ghee in it and when heated add chopped cashews in it and fry till done.

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Chopped cashews being fried in ghee

7. Powder roasted peanuts, copra, poppy seeds, cardamom into a coarse powder in the mixer. Just add roasted sesame and  also grated dates and mix it to the powder. Also powder roasted Dalia dal in the mixer and sieve with Thambittu.

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   Peanuts,copra, poppy seeds and cardamom powder

8. Just transfer the laddoo mix to a plate for a closer view.  This includes thambittu- dalia dal powder mix, and the powder from step-7 and roasted cashews.

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              Thambittu laddoo mix

9. Place a skillet with grated jaggery in it and add 1/3 cup water to it and bring it to boil on medium/low flame.  Just strain it on a cloth to get rid of any fine mud articles which is usually fine in jaggery. Bring it to little less than even 1 string consistency and just before switching off  add 2 teaspoons of pure ghee and stir it well,  switch off the flame and add the laddoo mix from step-8 to it and give a strong stir till it is evenly mixed..

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Jaggery syrup on medium flame

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     Laddoo mix being mixed with jaggery syrup

10. Make round laddoos applying a little ghee to your palm of required size and will be medium hard in consistency in a span of 10 hours at room temperature. You can transfer it to an air tight container after cooling. These laddoos are really yummy !!!!

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         Ready to serve thambittu laddoos

Good to remember:

1. Thambittu need not be roasted as it is already available roasted.

2. I have added grated dry dates as additional dry fruit to make it tastier.  One can even add walnuts, pistachio if at home.

3. I have mixed 2 different varieties of jaggery for the syrup. Using only chikki jaggery would render the Laddoos too hard.

4. Again Dalia dal powder helps make the Laddoos soft enough for a bite rather than broken with a mortar and pestle. Because of the interaction between the jaggery and the sticky rice atta and the dal, you may have to try minor change in proportion to get this perfect.

Instant Rava laddoo – Diwali special

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How long it takes: 45 minutes in all

Number of Laddoos: 20

Let me wish all the viewers of my blog “Happy diwali ” and thank you all for your continuing support as we enter the year 6 of blogging. In keeping with my Diwali tradition, let me put up a sweet recipe for this Diwali.

I have put up Coconut-Rava laddoo as Sankashti prasadam but this variation of Rava Laddoo is even easier to make, especially for those who want to make their first Diwali sweet ! Happy Diwali again.

What you need to have:

1. Upma sujee – 1 cup

2. Powdered sugar – 1 cup

3. Powdered cashews – 1/4 cup

4. Raisins – A handful(optional)

5. Cardamom – 10

6. Pure ghee – 1 Tablespoon

7. Milk – As required

Ingredients of instant rava laddoo

What you do with what you have:

1. Place a skillet with 1 teaspoon pure ghee in it and roast sujee till you get a pleasant aroma. Place a spatula with a little ghee in it and fry cashew powder in till light brown and crispy.

Sujee being fried with a little ghee

2. Place a skillet on medium flame with sugar in it and warm it up till it starts crystallizing. Cool it and powder the same in the mixer. Peel and powder cardamom along with sugar.

Sugar being crystalised

3. Mix powdered sugar, rosted sujee, roasted powdered cashews and fried Raisins in a broad bowl.                                                        

Roasted sujee, sugar powder &dry fruits being mixed in a bowl

4. Mix it and add luke warm milk to a part of it and tie round laddoos adding a raisin to it and there you have your yummmy laddoos. Enjoyyyyyyyyyy  !

Good to remember:

1. Roasting sujee till you get a pleasant aroma enhances the flavour, while roasting sugar makes the Laddoos firm !

2. Adding roasted cashew powder is to avoid people from discarding it from the laddoos !

3. Do not warm milk to the laddoo mix since it will be difficult to tie laddoos. Hence add in parts and tie laddoos !

Oats-Dry fruits Laddoos

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Oats-Dry fruits Laddoos

Makes: 20

How long it takes: 1 hour

My personal fascination with oats continues – from my own conscious caution about healthy eating and also spurred by the encouragement of many readers of this blog. I continue experimenting with oats – some past successes have been uploaded as oats appam, oats poha upma, oats upma, oats-chana dal laddoos, oats chiwda, oats roti, oats paratha, peanut-oats laddoos. Today’s recipe is also hopefully mindful of healthy eating – oats with dry-fruits, peanuts, and just about a teaspoon of pure ghee. There is no sugar or jaggery in this recipe, and all sweetness is rendered only by dates (which are healthy). Please do try out and hope relish it too!!!!!!!!!!

What you need to have:

1. Oats – 1 cup

2. Peanuts – 1 and 1/4 cup

3. Seedless dates – 1 and 1/2 Cup

4. Poppy seeds – 2/3 Cup

5. Cardamom -4-5

6. Pure ghee – 1-2 Teaspoon

Ingredients of oats & dry fruits laddoo

Other ingredients of laddoo

What you do with what you have:

1. Place a wide skillet with Quaker oats (or any other brand)  in it on low/medium flame and dry roast it till you get a nutty aroma.

Oats being dry roasted

2. Empty the skillet and dry roast peanuts until you’re able to peel the peanut skins off.

Peanuts being dry roasted

3. Powder roasted oats in the mixer to a fine consistency. Peel the roasted peanuts  from step-2 on cooling and powder it separately in the mixer along with peeled cardamom too. Dry roast poppy seeds as well in a skillet till you get a pleasant aroma. When cooled, powder it in the mixer to a fine consistency. Grate dates and mix all the ingredients in a bowl.  Also add grated almonds and pista.                                                                                                                                                                                  Poppy seeds being dry roasted

                                                                                                                                            The essential laddoo mixture

  4. Pinch out required quantity of the mix and make them into round laddoos.

Ready to serve Oats Dry fruit laddoos

Makes: 20

How long it takes: 1 hour

Good to remember:

1. Roast oats with a teaspoon of pure ghee  on low flame till you get a nutty aroma but  do not burn it

2. This laddoo may not be very sweet as neither sugar nor jaggery is used. The sweetness is only of the dates.  So one can increase the quantity of dates to turn out a little sweeter. Pure ghee can be also added if needed.                                                                                                .

Vermicelli / Semiya Laddoo (Diwali special – 2)

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Vermicelli Laddoos

How long it takes : 30 minutes

Number of servings: 10-12 of the above size

Vermicelli / Semiya / Semia is a fantastic ingredient that can be used to make different snacks – sweet and savoury. Given that the marketed brands also offer pre-roasted vermicelli, I prefer to use the branded variety like Bambino or M.T.R., but other local brands are also abundantly available.  I have already put up vermicelli biryani, upma, payasam/kheer and cutlet.  Today I would like to put up Laddoos to add to the existing list of various laddoos.  It is very easy but tasty and different from other laddoos since we feel the aromatic flavour of Vermicelli. Also make for a unique sweet on your Diwali platter. Here it is:

What you need to have:

1. Vermicelli  – 1 Cup ( I have used Bambino vermicelli)

2. Sugar – Little more than 1/2 Cup

3. Pure ghee – 4-6 Teaspoons

4. Grated cashews – A handful

5. Cardamom – 6-8

Ingredients of Vermicelli Laddoos

What you do with what you have:

1. Place a skillet with vermicelli in it and warm it up for about 5- 10 minutes on low heat.

Vermicelli being warmed up

2. In the same skillet, warm up sugar on medium flame in such a way that it crystallizes and does not liquify.

Sugar being crystalised

3. Both roasted Vermicelli and sugar is as shown in the image below.  Add peeled cardamom to roasted sugar.

Roasted vermicelli and sugar

4. Place a frying pan with a little ghee in it and fry grated cashews till brown and crispy too..

Grated cashews being fried

5. On cooling, powder roasted vermicelli and sugar in the mixer to a fine consistency.  Add fried cashews from step-4 and add pure ghee as well.

Vermicelli laddoo mix

6. Mix the laddoo mix well with your hands, bind it to laddoos.  If difficult one can even add a little melted ghee to it and bind it into laddoos.  The laddoos are tasty and one will not even be able to recognize the semiya / vermicelli in it unless otherwise told ! Yummmmmmmmmmmmm…!!!

Ready to serve Vermicelli laddoos

How long it takes: 30 mins

Number of servings:– 10-12 of the above size

Good to remember:

1. If pre-roasted vermicelli is used for the dish it should only be warmed up so that it will retain crispiness.

2. Sugar should be crystalized to help bind the laddoos.

3. Cashews are texture to homogenize with vermicelli texture and make for relishing laddoos.

4. Binding is a bit difficult  since vermicelli does not have the dependable stickiness.

5. Use fresh ghee as far as possible.

Oats-Bengalgram (Chana) Dal Laddoos

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Oats-Bengalgram (Chana) Dal Laddoos

How long it takes: 45 minutes

Number of servings: 25 of the above size

Oats when combined with peanuts made delicious laddoos – a recipe I have already put up on this blog. I tried one more combination of oats with roasted Bengalgram/chana dal powder, sugar, pure ghee and cashews. They turned out richly laden in evil ghee, but were yummy. However, if our diet is otherwise balanced and healthy, an occasional indulgence in ghee-rich food can be enjoyed wholeheartedly. I prepared this laddoo on the first day of Navaratri, and with the festival season in the air, it might be a good-to-know recipe for you too. Do give it a try and here it is. Here’s also wishing my readers on the occasion of Dassera !

What you need to have:

1.Oats – 1 cup

2. Bengalgram/chana dal – 1/2 cup

3. Pure ghee – Less than 1/2 cup

4. Sugar – Little more than 1/2 cup

5. Cashews –  A handful

6. Cardamom – 6-8

 Ingredients of Oats-Bengalgram/chana dal laddoos

What you do with what you have:

1. Place a skilllet with oats in it on medium flame and dry roast till you get a pleasant aroma and turn crispy.

Oats being dry roasted

2. Transfer oats to a bowl and in the same skillet dry roast Bengalgram/chana dal till you get a pleasant aroma and till done as shown in the image.

Bengalgram/chana dal being dry roasted

3. Dry roast sugar in a skillet till it turns into crystals (as shown in the image), stirring continuously. Adjust your flame to ensure that sugar crystallizes and does not caramelize/liquify –  so that when powdered and mixed as an ingredient,  laddoos will not turn brittle and will be a little hard.

Sugar being dry roasted

4. On cooling powder oats, Bengalgram/chana dal, cardamom and sugar separately in the mixer and transfer it to a bowl.  Add roasted and  grated cashews, pour required quantity of melted ghee slowly (not all at once) and mix well.

Ghee being added to the powdered laddoo ingredients

5. Mix well and bind into round laddooos.  Serve with tea as a sweet. Store it in airtight containers so the laddoos will remain fresh, especially if pure and fresh ghee is used for the dish.

Ready to serve Oats-Bengalgram dal laddoos

How long it takes: 45 minutes

Number of servings: 25 of the above size

Good to remember:

1. Roast oats on medium flame stirring continuously so that it is not burnt.

2. Roast Bengalgram/chana dal on a low flame but do not burn it.

3. Roast sugar in such a way that it does not liquify/caramalise  but crystalises as shown in the image.

4. Add required quantity of ghee and do not pour at once. Add ghee slowly on mixing.