Date Dryfruits Rolls
This is an easy to make sweet. It is made from dates and dried nuts of your choice and does not contain sugar.
The nuts can be chopped, roasted and then added to the date mixture. The roasted nuts give a nice crunchy taste.
I have made the rolls by using the nuts in powdered form. The cardamom powder enhances the flavor of the sweet.
Date roll is a very healthy sweet. It is diabetic friendly and does not use too much ghee in it.
I always keep some at home. It is an energy bar that gives instant energy. It is good for growing up kids who are playing sports and need energy. It is also a good source of iron and minerals for pregnant and breastfeeding women. It is good to consume the date roll in winter.
Enjoy this healthy rolls during festivals. Make and gift them to your dear ones and stay healthy and fit.
Date Dryfruits Rolls
A sugar-free sweet made with dates and all the mixed dry nuts. It gives quick energy.
Servings: 30 rolls
Calories: 100kcal
Ingredients
- 500 g dates chopped finely
- 1 cup mixed nuts powder (almond, cashewnut, walnut, pistachio)
- 1/2 cup dessicated coconut
- 1 tbsp ghee
- 1 tsp cardamon powder
- extra ghee just to apply on the palms for shaping rolls
Instructions
- Heat ghee in a thick bottom pan.
- Add the chopped dates and roast them on medium heat.
- In 7-8 minutes dates will start getting soft.
- When the dates are soft add the dessicated coconut and crushed mixed nuts (almond, cashewnut, walnut, pistachio)
- Mix the coconut and mixed nut powder together and then remove the mixture into a plate.
- Apply ghee on the palm and then take small portion of the date mixture on it . Shape the mixture into small rolls as shown.
- The rolls are ready and ready to serve. Or store them in the airtight container.
- You can also shape the mixture into small balls to make laddoos as shown. Or spread it in a greased plate and cut them into small squares.
Nutrition
Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 152mg | Fiber: 2g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.4mg
Multigrain Sukhadi (Multigrain Flour Sweet)
Sukhadi is a traditional Gujarati sweet. It is also known as golpapdi. It is made from very simple and basic ingredients such as whole wheat flour, ghee and jaggery. It is very easy and quick to prepare and is most commonly prepared during winters. It can be prepared and stored in the containers and can be consumed at any time of the day. Eat one or two pieces and you will be energized. It has a long shelf life.
The basic sukhadi is made of the above-mentioned three ingredients but you can enhance its flavor by adding sesame seeds, dry nuts or dry coconut. Also, some spices can be added during winters such as dry ginger powder, edible gum, nutmeg or cardamom powder. They will give warmth to the body.
I usually make sukhadi by adding different flours to it since makes it more healthy. I have used whole wheat flour, ragi (also known as nachini flour a.k.a red millet flour), gram flour (besan) and rice flour. You can also add soya bean flour and jowar (sorghum flour ) in place of the above flours. I have also added the mixed dry nuts powder (almonds, walnuts, cashwenuts, pistachio) to the sukhadi. The colour of the sukhadi is dark due to the ragi flour.
This multigrain sukhadi is very healthy for the growing kids and the pregnant women. You can pack it with you while travelling. It is the energy bar for kids who are active. It is a good option for a small break in the lunch box.
This Sukhadi can be made for any occassion and festival. Just enjoy the goodness of the multigrain sukhadi.
Make healthy, eat healthy and stay healthy!
Multigrain Sukhadi
A healthy sweet made using different flours (whole wheat flour, rice flour, ragi flour, gram flour)
Servings: 4 people
Calories: 565kcal
Ingredients
- 0.5 cup whole wheat flour
- 0.5 cup ragi flour (Nachni or red millet flour)
- 1/4 cup chick pea flour (besan or gram flour)
- 1/4 cup rice flour
- 6 tbsp ghee
- 3/4 cup jaggery grated
- 1/2 cup mixed dry nuts crushed (almond, walnuts, pistachio, cashewnuts)
- 2 tsp cardamon powder
Instructions
- Heat ghee in a broad thick pan.
- It should be melted as shown.
- Add the mixed flour mixture to it.
- Mix it well and cook the flour mixture for 10-12 minutes on slow heat.
- The mixture will get dark and will release nice aroma of the roasted flour. Now add the crushed dry nuts mixture.
- Mix well and roast for a 2 more minutes. The mixture will become light and the ghee will be released.
- Now add cardamom powder to it and mix well for a minute.
- Remove from the heat and set aside for minute to cool. Then add the grated jaggery to it. Mix well.
- Spread the mixture in the greased plate and smooth the surface with a spatula of the back of a flat bowl. Cut into diamond pieces when warm.
- Remove the pieces and serve. Or store in an airtight container.
Notes
Notes: Try to use grated jaggery or simply churn it in the grinder. This helps the jaggery to mix well and you wont get any lump of it when you bite the sukhadi. The trick for a nice and soft sukhadi is that always add jaggery to flour after removing it from the heat. The roasted flour itself will help the jaggery to melt and mix nicely with the flour. You can use soyabean flour in place of gram flour and jowar flour in place of rice flour.
Nutrition
Calories: 565kcal | Carbohydrates: 61g | Protein: 10g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 53mg | Sodium: 136mg | Potassium: 328mg | Fiber: 9g | Sugar: 17g | Vitamin A: 600IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 2.9mg
Halwasan (A sweet made from cracked or broken wheat and splitted milk)
This Recipe has been contributed by Khyati Shah
Halwasan is the traditional Indian sweet from Khambhat (Cambay) area of Gujarat. It is made from cracked wheat, edible gum, sugar and split milk. It has a fudge like texture and is gooey. It is a healthy sweet dish.
Traditionally , Halwasan was made by soaking wheat, sun drying it and then grounding it coarsely.
But now a days we get the cracked wheat or dalia and it gives the same result.
Many people also use semolina instead of dalia or the combination of cracked wheat and semolina.
The process involves:
souring of milk
Caramelising the sugar
Roasting the wheat with the Soured milk and drying the mixture.
Here is the step by step method of the traditional and nutritious halwasan.
Halwasan (A sweet made from cracked or broken wheat )
A traditional and nutritional sweet dish from Khambhat in Gujarat, India
Servings: 35 pieces
Calories: 633kcal
Ingredients
- 1 litre milk
- 1/2 lemon juice or 2 tbsp curd
- 225 g sugar
- 2 tsp edible gum powdered gundar
- 4 tbsp clarified butter ghee
- 4 tbsp cracked wheat whole wheat rava or dalia
- 1/2 tsp cardamon powder
- 1/2 tsp nutmeg powder
- 1 tbsp chia seed magajtari for garnishing
Instructions
- souring the milk (splitting the milk): Boil the milk. Reduce the flame and add lemon juice or curd stirring continuously till the milk curdles and separates.
- Caramelising sugar: Take sugar in a pan. Heat the pan and melt the sugar on medium heat. Remove from the heat when it becomes little brown.
- Roasting the wheat rava: In another pan heat the ghee and add the wheat rava to it and roast it till golden. Add the powdered edible gum to it and roast it . Add the cardamon and nutmeg powder to it.
- Add the splitted milk mixture and caramelised sugar to it.
- Cook on medium heat till the water is dried. Stir in between.
- When all the water is dried, the mixture will come together as shown.
- Remove the prepared mava in a plate. Grease your palms and take a small ball and flat it in a circle. Garnish with chia seeds. Halwasan is ready to serve.
Nutrition
Calories: 633kcal | Carbohydrates: 103g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 16mg | Potassium: 262mg | Fiber: 16g | Sugar: 58g | Vitamin A: 50IU | Vitamin C: 9.1mg | Calcium: 210mg | Iron: 1.6mg
Eggless Carrot Cake
Cake…the most delicious sweet treat. They are soft and spongy. A basic cake is made from flour, sugar, eggs, butter or oil, milk and with leavening agents like baking powder and baking soda. To this basic cake mix different ingredients can be added such as fresh fruits, nuts, chocolates, jam, candied fruits, carrots, raisins and many more. Using these, different kinds of cakes can be made. Cakes can be baked with or without eggs. Generally with the eggs, the cakes become more soft and fluffy. The same results can be achieved in eggless cakes using ingredients such as condensed milk, eggs substitute, flax seeds or banana. The cakes made with the refined flour are super soft and light. But with the increasing health awareness people now ask for cakes made from whole meal or different flours. Many recipes of cakes are now substituted with different flours to make them more healthy.
Today I will show you an eggless carrot cake. It is made from whole wheat flour, carrots, jaggery, honey, a little condensed milk, butter, cinnamon and nutmeg powder. The house will be filled with the rich aroma when the cake is baking. This cake is the best option for kids lunch boxes. It can also be relished with a cup of evening tea or coffee. I make this cake often in my house as everyone loves it. I also pack it for my son’s short lunch breaks.
It tastes best when warm. To give the cruchy effect add chopped walnuts and raisins to the batter. Always coat the nuts with the flour and then add to the batter. This will prevent them from settling down in the bottom. The cake can be served by dusting some icing sugar on it or cocoa powder. It equally tastes good when served plain.
https://www.youtube.com/watch?v=c3bqgKLoL5c
Eggless Carrot Cake
A very healthy cake with goodness of carrots, jaggery, honey and some spices. It is made from whole wheat flour; is soft and is easy to make.
Servings: 8 people
Calories: 288kcal
Ingredients
- 1.5 cup wheat flour
- 100 g butter
- 1/3 cup honey
- 1/4 cup condensed milk
- 1/2 cup jaggery gur, grated
- 2 cup carrots grated
- 1 tsp baking soda
- 1/2 tsp baking powder
- salt a pinch
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
Instructions
- Melt the butter, honey and jaggery over low heat and keep aside to cool.
- Once the mixture is cooled add the condensed milk and mix it well.
- Sift the flour with cinnamon, nutmeg, salt, baking soda and baking powder. I sieved the flour three to four times.
- Add the flour gradually to the butter mixture. Mix them.
- Add the grated carrots and mix them gently.
- Now pour the batter in the greased and dusted baking dish.
- Bake in the preheated oven at 180 deg celcius or around 360 Fahrenheit for about one hour. The baking time can vary from oven to oven. So keep checking the cake after 40 to 45 min. Insert the knife or a toothpick and if comes out clean the cake is done. Remove and cool it on a wire rack.
- Cut it into pieces and serve.
Notes
Some points which will help the cake come out soft.
- As we are using the whole wheat flour try to sieve it for three to four time. Sifting more helps to improve the aeration in cakes and the dry ingredients are also mixed uniform. This will result in a soft and spongy cake.
- The carrot cake when removed from the oven will be hard. But as it cools down the cake will become soft. So let the cake cool.
Nutrition
Calories: 288kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 246mg | Potassium: 357mg | Fiber: 5g | Sugar: 25g | Vitamin A: 10300IU | Vitamin C: 5.8mg | Calcium: 80mg | Iron: 1.3mg
Kaju Apple (Cashewnut Apple)
The festival season is on and I have made “kaju apples” for Janmashtami. Janmashtami is the birth celebration of Lord Krishna. The festival is celebrated with pomp and enthusiasm. Some people choose to feast on traditional food and others observe fast until the birth of Lord Krishna which is at midnight. Temples are decorated for the celebration and are open till midnight. People go to the temple at midnight and the whole atmosphere is vibrant. Special meals, which Lord Krishna was found of, are prepared. People get together and sing and dance and praise Lord Krishna. At some places ras-leela is performed. It is an act which describes Krishna’s life through song and dance. Many places and societies have the Dahi Handi Celebrations where people climb on each other to form a pyramid and the person on top tries to break the earthen pot which is suspended from height by a rope. People shout Govinda ala re ala .The earthern pot is filled with dahi (curd) and makhan (butter). These is Lord Krishna’s favourite food and he used to steal them from the houses with the help of his friends, and so he is also known as Makhan chor. (one who steals butter). The day after Janmashtami is the Parana or Nand Mahotsav where NandBaba gave feast and distributed gifts to the entire community in the honour of birth of Lord Krishna. People recite Nand gher anand bhayo, Jai Kanaiya lal .
Traditional sweets are prepared to offer Lord Krishna. Thor, Monahthal, Panjari, Kopra pak, sweets made from milk, Gopal Kala, Kaju Katli, Laddu, Ghughra, etc. People exchange sweets in the form of prasad with neighbours.
In our house the day after the Janmashtami, that is, Nanda utsav or parana is of great importance. We get up early in the morning and decorate the worship place in the house with flowers, candles, lights. All the ladies in the house get together and perform the puja. We put Lord Krishna in the swing and celebrate his birth by singing bhajans. All ladies in the house will try to make different dishes and sweets and they are offered to the Lord. We all worship together and take Lord’s blessings. Our neighbours also come and worship Krishna. The whole atmosphere is divine.
So today, on this auspicious day, I present you with “Kaju apples“. I make them during festivals and everyone in the house loves them. My niece loves them very much and always wants me to prepare them (and so dear Niece, these are for you 🙂 ).
They are made from powdered cashew nuts cooked in sugar syrup. The cashew mixture is then shaped into an apple and a clove is put on it. They are lightly coloured using red food colour. The process is quite easy does not need much attention. However, you have to be careful when making sugar syrup. If you achieve desired constistency of the sugar syrup you get the perfect end results. Be patient and careful and you will be able to make the apples. Next time, you wont have to purchase them from market.
So enjoy the ‘apples’. You can gift them to your relatives and friends.
Kaju Apple (Cashewnut Apple)
A very easy recipe . A little care while making the sugar syrup and you will get the perfect Kaju apples.
Servings: 25 apples
Calories: 71kcal
Ingredients
- 1.5 cups cashew nuts The cashewnuts should be fresh and crunchy
- 3/4 cup sugar
- 1/3 cup water
- 2 tsp ghee
- 10 saffron strands
- 1 tsp cardamom powder
- few drops red food colour
- paint brush
Instructions
- Chop the cashews into small pieces and grind them into powder in the mixer or grinder.
- Sieve the powdered mixture to get fine powder. The finer the powder, the smoother will the apples be.
- Heat a heavy bottom pan. Put sugar in it. Add water in it.
- Now let the sugar get dissolve. Once the sugar dissolves, let the mixture boil till we get one string consistency (see the next step) of sugar syrup. Add saffron and cardamom powder once the mixture starts boiling.
- Check for the one string consistency of the syrup by putting the syrup between the first finger and thumb of the hand. When you press and release the finger it will show a string. That is when the sugar syrup is of one string consistency.
- Now reduce the heat and add the cashew nut powder and mix it well.
- Stir it on low heat. After 5-7 minutes the mixture will start leaving the sides of the pan and will come in the centre to form a dough. Then add a teaspoon of ghee and mix well.
- Now remove the mixture from the heat and place it on butter paper or a dish. Knead the mixture gently with the hands and bring it together to form a dough. Add other teaspoon of ghee to it. This will give a nice glaze to the apples.
- Now grease your palms. Take a small ball and roll it till smooth. Press it from the center on the top and give apple shape. Insert the clove in it . Keep aside.
- Once all the apples and made, take a paint brush and take very little amount of red food colour in it and apply on the apples. Kaju apples are ready.
Notes
Some point to be noted to make the process more easier.
- The cashew nuts should be fresh and crunchy. If not, then you can either keep them in sunlight, roast them lightly or keep them in fridge. I have kept them in the freezer for an hour before grinding them.
- While grinding in the grinder just pulse three to four times. Do not run the grinder continuously otherwise this will remove the oil from cashews and the powder will become sticky and oily. (and we don't want that !)
- If you are making it for the first time try using a non stick pan. It will ensure that the cashew mixture does not stick. That will make the process easier.
- If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
- Even while shaping the apples if the mixture becomes dry then just add a drop of water and the mixture will become pliable again.
- It is always difficult to judge the proper sugar consistency when you make it the first time, but do not worry; you will get better with practise.
- Always cook the cashew nut mixture on a low flame.
Nutrition
Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.5mg
Besan Laddoo (Chick Pea Flour Balls)
Be it festival time or cold winter these besan laddoos are relished by everyone at home. This is the most popular traditional Indian sweet.
At my home my son calls it the Chota Bheem Laddoo. He enjoys them a lot. This laddoo has chick pea flour which is very rich in proteins and gives a lot of energy. And with goodness of ghee and almonds this laddoo becomes a nice healthy option for chilly winters. They are too good for growing children.
The perfectness of laddoo depends on how well the chick pea (besan) flour is roasted. It will start giving a nice aroma and the colour will also change to golden yellow. This is when the chick pea flour mixture is ready for making laddoos. If the besan is undercooked it will give a raw taste in the laddoo. I still remember how my mother use to ask us if we can smell the aroma of the besan being roasted . If we tell yes then that used to be the stage when her besan mixture was roasted well and was ready for making laddoos. The whole street knows when the besan is been roasted in the house. It has that nice appetizing aroma.
Even the proportion of the ghee is very important. If it is less, then the laddoos will become dry; and if more, then they will be soft and difficult to shape. Once the laddoo mixture is ready then take them in your palm and roll it till you get a nice smooth surface.
I like to put a little water after the chick pea flour is nicely roasted as it will give the laddoos the coarse texture and it will not stick in the mouth will eating them.
The laddoos can be made with other dry fruits also. Sometimes I like to make them with by using crushed mixture of all the different dry fruits like cashewnuts, pistachio, walnuts,etc. This is as per personal choice.
In short besan laddoos should be done with a lot of patience. It is well said the “dhiraj ka phal mitha hota hain”.
Do try this simple, healthy and rich recipe this fesive season at your home and trust me every one will love it.
Besan Laddoo (Chick Pea Flour Balls)
A very traditional Indian sweet. It is enjoyed mostly during winters. It is made with roasting the chick pea flour (besan) nicely with generous amount of ghee.
Servings: 25 laddoos
Calories: 294kcal
Ingredients
- 4 cup chickpea flour (besan or gram flour).
- 32 tbsp ghee (clarified butter) it is 2 cups of ghee.
- 1.5 cups sugar powder (If you want it to be more sweet increase the amount of sugar. )
- 2 tsp cardamom powder
- 0.5 cup almond powder(if you want it to be crunchy then just chop the almonds into small pieces and add. The amount of almond can be adjusted as per taste)
- 12 almonds (cut into half for decoration)
- 1 tbsp water
Instructions
- Heat ghee in a broad thick pan. Add the gram flour to it once the ghee is nicely heated up.
- Roast for about 20 mins on low flame till nice aroma comes.
- The gram flour ghee mixture will be light to stir when it will be done.
- Now at this stage just add water. Be careful the mixture will rise up. This process will make the besan a little coarse in texture. At this stage add the crushed almonds and cardamon powder and mix well for a minute so that the almonds will get roasted too.
- Transfer the mixture in a plate and let it cool.
- Once the mixture is cooled add the powdered sugar and mix well.
- Take a lemon size ball in your palm and shape them nicely into balls.
- Garnish it with the cut almonds and serve.
- Store in the airtight container and it can last for two months.
Notes
Nutrition
Calories: 294kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 9mg | Potassium: 163mg | Fiber: 2g | Sugar: 16g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1.1mg
Fried Modak
These modaks are offered to Lord Ganesha during Ganesh Chathurthi. It is His favorite.
Modaks are juicy inside with all the flavors nicely blended. The freshly coconut gives it a nice taste. The aroma of nutmeg and cardamom enhances their taste. Fresh coconut nicely roasted alongwith the jaggery and dryfruits makes it more tempting.
Fried Modak
A popular sweet made to offer Lord Ganesha. It has a outer crisp covering made from flour and the inside filling is made from fresh shredded coconut and jaggery. It is crisp from outside and juicy from inside.
Servings: 50 pieces
Calories: 116kcal
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour (maida)
- 1 tsp salt
- 6 tbsp clarified butter or pure ghee the ghee should be nicely heated
- 3 cups heaped grated fresh coconut ( this will be of 2 medium coconut)
- 1 cup grated jaggery, (gur)
- 2 tbsp fresh cream (optional)
- 1/3 cup powdered or chopped mixed dryfruits (almonds, cashewnut, pistachio, walnuts, sesame seeds)
- 2 tsp cardamom powder
- 2 tsp nutmeg powder
- lukewarm water for kneading
- oil for frying
Instructions
- Mix both the flours. Add salt to it and then mix well.
- Add nicely heated ghee to it (also known as moan) . When we pour the ghee to the mixture the sizzling noise should come. It should be that hot. By adding heated ghee the outer layer of the modak becomes nice and crispy.
- Now knead a nice tight dough by adding lukewarm water to it. Cover the dough and keep aside for 10- 15 mins.
- switch on the gas. Add ghee in the nice flat pan or a non stick pan. Let it heat. Add the coconut mixture to it. Add the fresh cream. I like to add it to get more juicy and nice mixture. it is optional.
- Then add jaggery to it. Mix the mixture well till jaggery melts and the coconut is nicely roasted and starts becoming dry . This process should be done on a medium flame stirring continuously. Now add the powdered or chopped mixed dryfruits to it and add the cardamom and nutmeg powder. Mix them well and cook till mixture becomes dry. This will take about 5-7 min.
- Remove the mixture in a plate and let it cool.
- Now make small puris from the kneaded dough.The puris should be thin.By this time the coconut filling is cooled. Make small balls out of it. i made them a small lemon size. make them as per your choice. small balls will make more modak.
- Now place a ball in the puri.
- try to bring the edges of puri together by making nice near pleats. Try to make pleats as close as possible to get nicely shaped modak. It will come with practice.
- now bring all edges of pleats together and it will form a pointed tail. Remove the excess dough from it and press it nicely so that the edges will not open when the modak are fried. If your puri becomes dry apply little water on the edges while filling modak.
- prepare all the modaks this way.
- Meanwhile heat the oil for frying. When it is heated put the modaks inside on a high flame and then fry on low flame till golden and crispy. remove on the kitchen paper napkin.
- And modaks are ready to be served for the prasad.
Notes
There are 3 ways to make the outer cover
- Total wheat flour : If using total wheat flour add a little more ghee while kneading to get more crispy cover and add 2 tbsp of fine semolina to it.
- Equal amount of wheat flour and all purpose flours.
- Total All purpose flour : in my home we generally try to avoid all purpose flour .
Nutrition
Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 41mg | Potassium: 80mg | Fiber: 2g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.7mg
Churma Laddoo / Whole Wheat Laddoo
Churma Laddoo / Whole Wheat Laddoo
These laddoos are offered to Lord Ganesha during Ganesh Chathurthi. These laddoos are very tasty. They have a nice texture and are irresistable. They are full of energy and can be stored for 10 days and can be relished while travelling. They can be served in lunch or dinner with other accompaniments. Even in the morning eating one laddoo will give you energy till lunch.
Servings: 21 laddoos
Calories: 198kcal
Ingredients
- 2 cups whole wheat flour These is also known as laddoo flour or bhakari flour. It is little grainy and rough then the normal chapati flour.
- 1/2 cup gram flour
- 1/3 cup semolina (sooji)
- 1/4 cup oil any oil which does not have smell can be used. i have used here groundnut oil as it gives nice nutty taste.
- 1/2 cup powdered or chopped mixed dryfruits almonds, cashewnut, pistachio, walnuts, sesame seeds
- 1/2 cup clarified butter or pure ghee
- 1 cup grated jaggery, (gur)
- 2 tbsp poppy seeds (optional)
- 2 tsp cardamom powder
- luke warm water for kneading
- oil for frying
Instructions
- Take a big broad bowl. Take whole wheat rough and grainy laddoo flour. Add gram flour to it and then semolina flour and mix well. Add oil to it and mix well till the mixture looks like bread crumbs.
- Take lukewarm water and pour slowly in the flour mix and knead into a thick dough.
- Now take a small ball in hand and press it with the help of your fist and shape them flat as shown in picture. This is called a 'muthia'.
- repeat this for all the other 'muthias'.
- Heat oil and deep fry the muthias on low flame till golden.
- Fry all the muthias.
- Break this muthias into small pieces with hand once they cool down.
- Now grind them into a fine powder and then if required sieve the mixture to get even powder.
- Add powdered or chopped dryfruits in the mixture and mix well.
- Add cardamom powder in the mixture. Mix well.
- Now take ghee in a broad pan. And heat it.
- Once ghee melts and is heated add the jaggery into it.
- Mix nicely stirring continously till the mixture is bubbly. Remove from the heat. Do no overcook it. this is important and hence take care while heating jaggery. if overcooked then the laddoos will become chewy.
- Pour jaggery mix into the wheat flour mixture. And mix them well with a spoon as it will be hot.
- The mixture to be shaped into laddoos is ready. Keep aside for five minutes to cool before making laddoos.
- Now take a portion in a hand and smoothen it like a ball and roll it in the poppy seeds. Make all the laddoos similarly. Now a days we get different moulds for making laddoos of different shapes and size so you can use them and make desired laddoos shape. Sprinkle poppy seeds on them.
- Laddoos are ready and can be offered to Lord Ganesha.
Notes
These laddoos can be prepared with sugar instead of using jaggery. Use powder sugar as per the sweetness required . After adding cardamon powder in the above steps add the powder sugar in the laddo mix and then add heated ghee in it and mix well and make laddoos..
Nutrition
Calories: 198kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 2mg | Potassium: 116mg | Fiber: 3g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.9mg
