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
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.
No comments:
Post a Comment