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Saturday 26 October 2013

Panjiri ladoo / Gound ladoo : Diwali n Winters Special



Ingredients -
Aata (wheat flour) - 1 1/2 kg
sugar  (bura sakkar) - 1 kg
Clarified butter ( pure ghee) - 1/2 kg + 2 cups for frying
Almond - 100g
Cashewnuts - 100 g
Raisins - 100 g
Chopped coconuts - 150 g
makhana (puffed lotus seed or foxnut) - 60 g
Poppy seeds - 100 g (washed n dried)

Gaund ( edible gum) - 1/2 cup / 50 g  (optional) 
Dry Ginger powder ( saunth) - 3 tsp


Method -

1. Heat a big and heavy bottomed karahi and put 2

    cup of ghee kept for frying the nuts. Fry almonds,
    cashews, coconuts and raisins separately on a low
    heat, fry the poppy seeds too lightly on a slow flame,
    take it out and keep aside.
2. Add 1 cup of the ghee in karahi and put the flour in

    it, fry it on a low heat for around 1 1/2 - 2 hour until
    it becomes golden brown colour.
    You need real patience to fry it on a low heat nicely.
3. Take a big mixing bowl ( i used plastic tub) and

     transfer the flour in it. Add all the fried nuts,
     sugar while it is still hot and mix it well, take
     another small karahi and warm the remaining
     ghee in it, add ginger powder in it and pour it 
     on the flour mix too.
4. Mix sugar, ghee and nuts thoroughly to incorporate

     it all, wait until it's not too hot to touch.
5. Make small round balls of desired size. Start making it

    in small ladoo's taking it in your hand and binding it
    with the other (you have to use both your hands to
     bind it).
6. If it is not coming together then warm 1/2 cup of ghee

    and mix it nicely on the flour mix and while making
    each ladoo first take a handful of the mixture in your 
    hand, rub it nicely between your palms and bind it.
7. If you want to make Gound ladoos then take 1/2
    cup of gound (edible gum) deep fry it  in the ghee,
    first over high and then over low heat, till cooked
    through (it puffs up, when cooked through) ground
    it in a grinder and mix it in the flour while mixing all
    the nuts and sugar,  rest you have to follow the same
    procedure.
8. Home made tasty, fresh ladoos are ready to serve.
    Keep it in an airtight container, it keeps well for
    nearly more than a month.







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