A new treat for the thanksgiving from me!! I have been thinking of making something new for this thanksgiving, so came up with this idea of making laddus with pumpkin. I am so happy that it turned out so delicious and everyone liked them.
Ingredients: (Makes 25 medium-sized Laddus)
Preparation:
Dry roast semolina until it turns golden brown. Then transfer to a plate and keep aside.
In the same pan heat ghee and add cashews + raisins and fry till cashews turn golden brown and raisins bubble up. Then add coconut and again fry till it changes color and turns into light brown.
Later add the pumpkin pulp + sugar and mix well. Keep stirring the mixture until all the sugar gets melted and the mixture attains a soft halwa stage.
Finally add the roasted semolina to the pan and mix very well so that no lumps are formed. Keep stirring the mixture gets thickened (until 2 minutes). Turn off the flame and leave the pan for some time until the mixture cools down and is easy to touch.
When it is cool enough to touch, take small portions of the mixture and make into balls of desired size. Spread on a plate to dry for some time until it gets hardened.
Please Note: As we added pumpkin pulp, it takes a little more time for the laddus to harden.
(But as we couldn’t wait for the laddus to get hardened, we ate them as soon as the laddus are made. They still tasted great, but were little soft and chewy.)
Enjoy these yummy laddus any time of the day. This is my thanksgiving treat for my family.
Here are some more yummy ideas for the thanksgiving:
I wish you all a VERY HAPPY AND FUN-FILLED THANKSGIVING!!
With Diwali around the corner, we all would definitely think about making some sweets/snacks to celebrate the occasion. Here is one such sweet I made today for the coming Diwali. This is a very easy and yummy laddu made with Putnaala Pappu/Dalia/ Roasted Chickpeas. I still have some other yummy things in mind for Diwali. I want to prepare them on the day of Diwali. I will post them after that!!
Now let’s have a look at the recipe:
Ingredients:(Makes 10 medium Laddus)
Preparation:
Mix dalia + sugar together and make into a fine powder using a blender. Keep aside.
In a pan, heat ghee and add cashews + Raisins and fry for some time until cashews turn golden brown and raisins puff up.
Pour this hot ghee on top of powdered dalia + sugar mixture. Add cardamom powder/seeds to the mixture. Using a spoon mix the dalia powder well until it absorbes the hot ghee.
Let it cool down a bit (not too cold) and take small portions of the mixture and shape into balls. Repeat the same process with entire mixture.
Place on a plate to dry for some time and store in an airtight container. These can stay fresh up to a week to 10 days.
Enjoy the delicious laddus with much pleasure.
Check out what I did for last Diwali!!
This is my contribution to the following events:
Sweet Series, hosted by Sireesha.
Diwali Dhamaka, hosted by Purva.
Diwali Contest, hosted by Priya.
FIL: Ghee, hosted by Sanghi.
Hi, hello, how are you all? I know I have disappeared from the blogosphere for some time. As I told in the previous post, my sister and her family are with us for the summer break. So naturally I became little busy chitchatting and visiting different places. Actually I didn’t want to take a break, but time just flew by. Finally I am back with an interesting recipe Srivalli has chosen for “Indian Cooking Challenge” event. I prepared these for my little one’s 5th b’day party last Saturday. Everyone liked it so much. Thanks for the yummy recipe Srivalli!!
Here is the recipe given by Srivalli:
Ingredients: (Makes - 10 Laddoos of normal size)
Preparation:
Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done and Keep all these aside.
Add the remaining ghee and roast the Rava till it’s well roasted and aroma starts coming out.
In a bowl, take all the roasted Rava, Nuts, and Coconut and add the Cardamom powder. Then add the sugar. Mix well.
Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos.
My usual way of making Rava Laddus is slightly different than the method given by Srivalli. I first roast cashews, raisins and cardamom in hot ghee and keep aside. Then add rava and sugar and stir for some time and finally add little milk till the mixture comes together. I don't add coconut powder. Then mix cashews, raisins and cardamom with rava mixture and turn off the flame. I take small portions of rava mixture and roll into balls when rava is still warm as it tends to get hardened if delayed.
Tip: To handle warm rava mixture without burning your hand, take some cold milk in a plate, dip your hand/palm in it and then roll the ball. You won’t feel hotness of the rava mixture.
This is a simple coconut laddu, dressed in pretty pink. It’s like a snowy angel wearing a pink mask! Taste and beauty remained the same, just the apparel changed. I think it looked so cute in pink. Everyone at our home liked the color and the taste of these laddus. Here is an example: “At first my hubby clicked some pictures as soon as I made these. The pictures looked ok to me, but when I looked at them on the computer screen, they looked little dark. So I wanted to retake the pictures with some light and went for the laddus. I was amazed to find only 3 laddus were left (check the last picture)!! I was happy that everyone liked them, but sad that I couldn’t take some more pictures.”
Ingredients: (Makes 10 medium Laddus)
Method:
Heat ghee in a non-stick pan and add almonds along with cardamom and fry till almonds turn golden brown in color.
Add coconut + sugar + raisins and mix well. Keep stirring till coconut turns golden brown in color. Don’t let it burn too much. Keep the flame on med-low.
Add food color (if using) at this point and mix well so that coconut mixture is coated well.
Finally add milk and keep stirring until the mixture thickens and leaves the sides of the pan. Switch off the flame and let the coconut mixture cool down for a while just until it is easy to touch.
Note: Don’t let the coconut mixture cool completely as it hardens quickly and it will be difficult to roll into balls.
When it is just cool to touch take small portions and roll into a ball with hands. Place on a plate to dry.
Enjoy these delicious and pretty coconut laddus any time of the day! They make a perfect dessert.
This is my contribution to the following events:
On a different note, a big thanks to Lakshmi and Anisheetu for the shower of awards. So sweet of you to think about me!
Yes, a very happy birthday! But not for me, for my dear blog who will turn a year old tomorrow (17th January). I can’t wait till tomorrow, so celebrating the happy occasion today itself. HAPPY BIRTHDAY DEAR BLOG!
My journey so far has been amazing and exhilarating. I have made so many experiments in food than before and learned so many different cuisines along the way! Initially I started the blog with an intention of sharing the recipes of pickles and spice powders, but couldn’t resist myself to just one or two categories. So my blog cherished so many different recipes. My family has been so supportive all the time and I hope it continues. They are the best critics of all my food experiments! I would like to thank my dear hubby for being so supportive and helping me so much with the pictures.
When I started the blog, I just had a few friends, but now I have a big family of friends! I am blessed with so many friends who have been giving me tremendous support and inspiration. They have been so kind in showering me with many awards and prizes! Thank you dear friends and dear readers for visiting and encouraging me all the time! I also wish to thank all the blogs (I can’t list all of them, as there are many) for being inspirational to me with amazing pictures and yummy creations!
I am so happy that I entered the beautiful world of blogging or else I wouldn’t have made so many amazing friends and learn so many new things! I wish to celebrate this happiest occasion with a delicious sweet! Actually I made it for Sankranthi, but thought it would be perfect for the birthday celebration. :)
Ingredients: (Makes 10 medium Laddus)
Method:
Pour 2 tsp of ghee in a non-stick pan. When it melts, add cardamom seeds and fry for a little while (2 sec). Then add besan and stir until it loses the raw smell.
Later add coconut along with sugar and stir for some time. Keep the flame on low. Be careful not to burn the besan mixture. Stir continuously. Add rest of the ghee and mix well.
Finally add raisins and cashews and stir again. Pour the milk and stir faster so that no lumps are formed.
Switch off the flame and roll into balls when the mixture is still warm. Don’t let the mixture cool down to roll the laddus, as it tend to become dry very soon.
Leave the balls on a plate for some time to dry and store in an airtight container.
This is my contribution for the following events:
Hope you all had a great New Year’s Day! Thank you all for your wonderful wishes!
I tried this combo (Cranberry-Coconut) on this New Year’s Day just to make something different. At first, I was afraid how it would turn out! So made these laddus with my fingers crossed. I was amazed at the taste. A little different taste than the regular laddus, but they still tasted good. They were a little sour due to the cranberries and little sweet due to the sugar. Try these laddus only if you like sour taste! I must tell that the sour taste didn’t dominate the sweet taste!
Ingredients: (Makes 20 medium laddus)
Preparation:
Coarsely grind the cranberries in a blender without adding any water. Keep aside.
Heat a non-stick pan and add ground cranberries along with rest of the ingredients and mix well. Keep the flame on medium setting and keep stirring the cranberry mixture. Make sure not to burn. Keep stirring until the mixture leaves the sides of the pan and switch off the flame.
Let the mixture cool down until it is easy to touch. Make round balls (any size) by taking small portions of the mixture and roll each ball in powdered sugar (optional). Place all the laddus on a plate and leave them for some time to dry.
Enjoy the laddus any time of the day.
Presenting another kind of laddus made with pitted dates in celebration of my 150th post today. Actually I made these laddus during Navarathris. I found this recipe on the box of pitted dates that I bought from the store. It sounded so easy and delicious, so tried it and voila! A delectably sweet laddu came to life. This is very easy to make too!
As we all know, dates are rich in fiber and provide essential vitamins and minerals. Many other nutritional values of dates can be found here.
Ingredients:
Preparation:
Heat a non-stick pan and add butter. When the butter melts, add the dates along with the sugar and water.
Cook the above mixture for 10 to 12 minutes over medium heat or until the mixture thickens like a paste. Keep stirring now and then.
Then remove from the heat and add vanilla essence and rice crispies and mix well.
Allow the mixture to cool enough to touch and roll into small balls.
Roll these balls again in finely shredded coconut or powdered sugar. I rolled in coconut.
These laddus can be stored in an airtight container up to a week to 10 days.
These laddus are my contribution to the following events:
Laddus are the yummiest sweets, don’t you agree? During one of the navarathri festival days, I felt like making some laddus, but not like the regular ones. I wanted to make something new that was never made before. At that time, the mighty apples taking rest in the fruit basket caught my attention. So I wanted to give a make-over to those with a touch of sweetness. As a result, these laddus came to life! I am glad I thought of it and this recipe occupied my recipe list during parties.
Ingredients: (makes 27 medium Laddus)
Preparation:
Peel, core and grate apples. Keep aside.
In a non-stick bowl, add ghee, cardamom seeds and cashews. Stir until the cashews turn golden brown in color.
Then add the grated apples and stir well. After some time add coconut and mix well.
Finally add condensed milk and mix well. Leave the mixture on a medium flame until it thickens. Keep stirring frequently.
When the apple mixture thickens, transfer the contents into a plate and leave until it cools enough to touch.
Then take a small portion of the apple mixture and shape it into a ball. Repeat the same process with rest of the mixture. If the apple mixture is still warm to handle, in a plate take some cold milk, dip your hand in it and make the balls so that your hand won’t burn.
Roll these laddus in shredded coconut to give them good looks and make them more delicious.
Leave the laddus on the plate for some time and later store them in an airtight container.
But I have to tell you one thing here: these laddus are not hard like other laddus. These are little soft in texture, but I must say they tasted heavenly. These laddus can be stored in a refrigerator (up to 10 days) to give a long life.
These yummy festival sweets are my contribution to these events:
“Yummy Festival Feast – Diwali” hosted by Pallavi.
“JFI – Festival Sweets” hosted by Srivalli. JFI is the brainchild of Indira of Mahanandi.
Also sending this to "Original Recipes" event hosted by Lore.
Preparation:
Dry roast moong dal until it turns reddish brown in color. Keep aside to cool.
Powder the sugar in a blender and keep aside.
Grind the roasted moong dal into a fine powder. Mix it with the powdered sugar, add the cardamom seeds and mix well.
I am sending these laddoos to “Sweet Series – Chikki and Laddu” event being celebrated at Mythreyee’s place.
I am also sending this to “Sunday Snacks - Fix It” event hosted by Pallavi.
Yields: 12 medium sized Laddus
Preparation:
In a non-stick pan add the ghee. When it melts add the cardamom seeds and fry for a little time. Later add the wheat flour and roast so well until the flour starts to give nice aroma. Be careful not to burn the flour.
Then add the coconut + sugar and stir well. Finally add the milk and raisins and mix well. Turn the flame off when the mixture becomes thick.
Make balls out of this mixture when it is still warm. Pour a little amount of milk in a bowl and dip the hand in this before making the laddus so that the hand won’t burn.
Garnish the laddus with the cashews and leave them on a plate to dry.
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