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Showing posts with label EASY SWEETS RECIPES. Show all posts
Showing posts with label EASY SWEETS RECIPES. Show all posts

September 15, 2020

Rabri Recipe - How To Make Rabdi Without Condensed Milk

Making traditional rabdi/ rabri at home without condensed milk and khoya was in my long time pending list. Rabdi is basically a North Indian special dessert recipe prepared by boiling and reducing the milk till thick by collecting the malai(skin of milk). Its also known as lachha rabdi in Hindi.

Last year, when I prepared instant Malpua, I tried instant rabdi recipe with condensed milk in microwave. It was so quick and easy. After that, I prepared this traditional method of making rabdi for Krishna jayanthi to post under North Indian Krishna Janmashtami special recipes. Though this traditional rabdi is a time consuming process, the end result makes you forget the pain.

I have always thought rabdi and South Indian special dessert basundi are the same. But after preparing this rabri from scratch, I found there are some differences between rabdi and basundi in consistency, taste and method of preparation. Rabri is thicker than basundi. You can enjoy it warm or serve it chilled. You can enjoy eating as such or with malpua, jalebi, shahi tukda or even with gulab jamun. Tastes so good !

Ok friends, lets see how to make rabdi / rabri at home with step by step pictures.

Rabdi Recipe - How to make Rabri for malpua


Rabdi Recipe - How to make Rabri for malpua

Rabdi Recipe - How to make Rabri for malpua at home


Cuisine: North Indian
Category: Sweet
Serves: 2
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup = 250ml
  • Full cream Milk - 1/2 liter ( 2 cups)
  • Sugar – 1.5 to 2 tbsp (adjust)
  • Chopped cashews, almond, pista - a handful
  • Saffron threads - few
  • Cardamom powder - 1/4 tsp
  • Rose water - few drops
HOW TO MAKE RABDI / TRADITIONAL RABRI RECIPE
  1. Pour the full cream milk in a kadai.
  2. While the milk boils, keep collecting the malai/ cream/skin that forms on top.
  3. Bring the cream to the sides of kadai and collect it.
  4. Add sugar, saffron and cardamom powder once the milk is reduced to 1/3rd.
  5. Boil for few more minutes till its reduced to 1/4th of its quantity. Switch off the flame.
  6. Scrape the malai from sides of kadai and mix with the milk.
  7. Remove and add rose water, garnish with chopped nuts.
  8. Serve warm or chilled with Malpua, Gulab jamun, Shahi tukda, Jalebi !
METHOD - STEP BY STEP PICTURES
  • Pour the thick, full fat milk in a wide based kadai. Boil well. When the milk starts to rise, lower the flame and let it boil. Keep a wooden ladle over the kadai diagonally. It helps to prevent spilling of milk when it boils in medium flame. While it boils, cream/skin forms on top of milk which is called as malai in Hindi / paalaadai in Tamil . Keep the flame low to medium.

  • Use a ladle or spoon and move the cream to the sides of kadai. Repeat the same and collect it in the sides of kadai. Do not stir the milk continuously because malai won’t form on top. So boil the milk patiently in low to medium flame such that malai keeps forming on top. But don’t forget to stir the milk occasionally till the bottom of kadai because there are chances of milk getting burnt in the bottom.
    rabdi recipe
  • Collect the malai and deposit in the side of kadai. Milk boils and reduce in quantity. In the mean time, you can chop the nuts and set aside. Once it is reduced to 1/3rd of its quantity, add sugar, saffron threads, cardamom powder.
    rabdi recipe
  • Mix well and boil till the sugar melts. Milk turns slightly yellow in color. When the milk is reduced to 1/4th of its quantity, switch off the flame. Scrape the malai from the sides of kadai and add to the milk. Mix well and serve. Rabri thickens as it cools down. So switch off at the right stage. Make sure its not thick.
    rabdi recipe
  • Lastly add few drops of rose water and chopped nuts.(I din't blanch the badam. I used it with skin). Mix well and serve warm or chilled by refrigerating it for an hour. You can serve and consume as such or serve with rabri with malpua, gulab jamun, jalebi, Imarti or with shahi tukda. Enjoy !

Note

  • Do not stir the milk continuously or often because it prevents the formation of cream on top of milk.
  • Don’t forget to stir the milk occasionally otherwise milk gets burnt in the bottom of pan.
  • Adjust the quantity of sugar as per your taste buds.
  • Do not skip rose water or use kewra essence for a nice and unique flavor to rabdi.
  • Do not make it too thick because rabri thickens as it cools down. So switch off the flame when its slightly thin in consistency. Adding malai makes it thick.
  • I din't blanch / peel the skin of almonds/ badam. If you wish, you can do it by soaking in hot water for 30 minutes.

Try this traditional Rabdi recipe at home and enjoy !










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September 6, 2020

Semiya Javvarisi Payasam–Sago Vermicelli Kheer Recipe

semiya javvarisi payasam
My aachi and mom makes semiya javvarisi payasam / sago vermicelli kheer adding nylon javvarisi very often. It can be prepared instantly without soaking and it cooks quickly too. She makes this yummy Indian dessert recipe for all the celebrations, occasions, festivals at home and specially for guests. I have never seen them making semiya payasam without javvarisi. My mom says addition of sago in semiya payasam helps to give more yield and also gives an appealing look to see the transparent tapioca pearls swimming with vermicelli in milk. You would have seen this kind of watery payasam in marraige feast and hotels. They serve in a small cup in drinkable consistency. In my house, both aachi and amma use nylon javvarisi (crystal, small sago) which is commonly found in Tamilnadu. But I have never tried kheer in this combination as I don’t get nylon javvarisi here. I can get white, big, pepper sized sago which we call as maavu javvarisi in Tamil. I thought javvarisi semiya payasam can be prepared only with small sized javvarisi.

Recently when I was talking to my mom and MIL, they told me to try semiya javvarisi payasam using this white sago itself. They told me the method and measurements clearly along with some tips. So I prepared it yesterday for my Thursday Guru pooja. Usually I make white, big sago payasam by soaking it at least for 4 to 8 hours or overnight. But yesterday I prepared this payasam by soaking the sago in hot water for just 15 minutes. It came out so well. I was so happy with the end result. Soon I will try to share this payasam recipe in a pressure cooker easily. For variations, you can use condensed milk / milkmaid instead of sugar.

Friends, now you too can make this yummy semiya javvarisi payasam irrespective of the sago variety by following this recipe with step by step pictures. I have also taken a video but iam yet to edit it. I will try to add the video soon.
Sago vermicelli kheer


Semiya javvarisi payasam


Semiya javvarisi payasam

Semiya javvarisi payasam / sago vermicelli kheer in Tamilnadu style.


Cuisine: Indian
Category: Dessert
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Semiya / Vermicelli – 1/2 cup (roasted)
  • Javvarisi / Sago – 1/4 cup (big ones or nylon)
  • Hot water – to soak javvarisi
  • Water – 2 to 2.5 cups ( to cook javvarisi and semiya)
  • Boiled Milk at room temperature – 2 cups
  • Sugar – 3/4 cup
  • Cardamom -3 (crushed)
  • Cashew nuts - 5 (whole)
  • Dry grapes - 10
  • Ghee - 1 tbsp
HOW TO MAKE SEMIYA JAVVARISI PAYASAM
  1. Wash and soak javvarisi in hot water for 15 minutes.
  2. In the mean time, heat 1 tbsp ghee in a kadai.
  3. Roast cashew nuts and dry grapes till golden. Remove in a plate.
  4. Roast semiya for 2 minutes. Remove in a plate.
  5. Roll Boil 2 cups of water in a vessel. Add the soaked javvarisi.
  6. Cook in medium flame for 10 to 15 minutes till its semi transparent.
  7. Add the roasted semiya and cook for another 10 minutes.
  8. Both semiya and javvarisi will be well cooked, soft and transparent.
  9. Add sugar, cardamom powder, roasted nuts. Mix well and boil till sugar melts.
  10. Switch off the flame once payasam becomes thick.
  11. Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
  12. Mix well and serve!
METHOD - STEP BY STEP PICTURES
  • Take a bowl and add the sago (I used white ones). Add hot water till 1 inch above the sago. Soak it for 15 minutes.

    semiya javvarisi payasam recipe


  • In the mean time, heat 1 tbsp ghee in a kadai. Roast cashews till light golden in color. Add the dry grapes and roast till bulgy. Remove cashews and dry grapes in a plate. Set aside. 
  • Add semiya / vermicelli to the remaining ghee. Roast for 2 minutes. If you use unroasted semiya, roast till it turns light golden in color. It takes 5 to 7 minutes in low flame. I used roasted semiya. So I did it for 2 minutes.
    semiya javvarisi payasam recipe
  • Take 2 cups of water in a pan. Let it roll boil. Add the soaked sago pearls. Mix well. Let it cook in low to medium flame for 10 minutes. You can cover and cook it. Stay nearby and keep an eye on it. Stir it twice in the middle to avoid sticking to the bottom of pan. Cook till it becomes semi transparent. You should see less white parts in sago.
    semiya javvarisi payasam recipe
  • Once the sago is 3/4th cooked, add 1/2 cup more water and add the roasted vermicelli. Cover and cook till its done. It takes another 10 minutes in low to medium flame.
    semiya javvarisi payasam recipe
  • After the semiya and javvarisi are well cooked, add sugar and crushed cardamom. Mix and boil till sugar melts. Payasam becomes thick. Now switch off the flame. semiya javvarisi payasam recipe
  • Add boiled milk at room temperature to the hot payasam. Add milk according to the consistency you like. Do not boil the payasam after adding milk. It may give a curdled look. For thick, spoonable payasam add 1 cup milk. For thin, drinkable payasam, add 2 cups milk. Lastly add the roasted nuts. Mix well and set aside.semiya javvarisi payasam recipe



  • This payasam will remain in the same consistency for few hours. It won't become thick as we are adding milk at room temperature. It will thicken if you add hot milk or less milk. I made in a drinkable consistency like the ones served in marriages and hotels. You can enjoy drinking hot or refrigerate and serve cold as per your wish.  Enjoy !

Note

  • For less sweetness, add 1/2 cup sugar.
  • Do not add more javvarisi than the mentioned quantity because adding more sago gives a porridge look to the payasam I feel.
  • While cooking javvarisi, stay nearby and keep checking it else javvarisi dissolves in water.
  • If you are using nylon variety sago, you have to dry roast it till puffy and white. Then cook it along with semiya because it takes lesser time to cook than the white, big sago.
  • Do not roll boil the payasam after adding milk. If you want to heat it, do in very low flame.
  • For variations, you can add a tbsp of badam milk powder at the end. 
Try this easy, yummy semiya javvarisi payasam and enjoy !
Semiya javvarisi payasam

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May 25, 2020

Besan Ka Halwa Recipe / Kadalai maavu Halwa

besan ka halwa
Besan ka halwa in Hindi( Kadalai maavu halwa in Tamil) is a rich and delicious Indian dessert recipe. It is prepared with besan flour, sugar, ghee, milk, water flavored with cardamom powder and garnished with nuts. Though its a very simple recipe, it needs some patience and continuous attention to make it perfect. Roasting besan flour patiently is the key to make a flavorful halwa else halwa tastes and smells raw.

This halwa can be prepared adding water or milk. Color of halwa varies as per the use. I used water here. For variations, you can use jaggery instead of sugar. Do not reduce the quantity of ghee and sugar mentioned. It will affect the taste and texture of this besan halwa. For making this halwa, I used pure cow's ghee from Ghee store. It came so well !!

Recently I got a pack of pure desi cow ghee and wood pressed sesame oil and ground nut oil from Ghee store for my review. Ghee store is an online shop where they sell organic pure desi cow ghee, buffalo ghee, brown ghee, cold pressed and wood pressed oils and organic honey. All their products are traditionally prepared without machines. They use wood fire for preparation and is done 100% manually. So they give assurance to the flavor, taste and purity.

As they promised, I found the ghee, sesame oil and groundnut oils are so good, fresh and flavorful. We all just loved it. Price is also reasonable when compared to some other brands who sells A2 ghee at a very high price. I am sure I will buy their products regularly in future. I would recommend this brand for my friends and family too.

Friends, do check out their website gheestore.in  and place your orders. You can try their sample pack at a minimal price and then go for bulk orders if you are satisfied. Here is their Instagram , Facebook and twitter page links. Check it out friends. You can also click on the below image to view their website. You can also find some useful informations regarding the health benefits of pure cow ghee, buffalo ghee and cold pressed oils in their blog page.

Ok, lets see how to make besan ka halwa using pure cow ghee with step by step pictures.

 Ghee store


Besan ka halwa


Besan Ka Halwa / Besan Halwa Recipe


Besan Ka Halwa / Besan Halwa Recipe

Besan Ka Halwa / Besan Halwa Recipe - Rich and delicious halwa recipe



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Besan flour / Kadalai maavu - 1 cup
  • Sugar - 3/4 cup ( Add 1 cup for more sweetness)
  • Melted ghee - 1/2 cup ( 1/3 cup + 2 tbsp)
  • Water - 1.5 cups
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - few (to garnish)
HOW TO MAKE BESAN KA HALWA
  1. Heat 1/3 cup of ghee in a heavy bottomed kadai.
  2. Add besan flour and roast in low to medium flame till golden in color with a nice smell.
  3. Add water and mix till besan turns thick. Add sugar and mix in low flame.
  4. Halwa becomes thick, non sticky and leaves the pan.
  5. When it becomes a whole mass, add the remaining ghee, chopped cashews and cardamom powder.
  6. Mix well and switch off the flame. Remove in a plate. Serve warm and enjoy !
METHOD - STEP BY STEP PICTURES
  • Add 1/3 cup of melted ghee in a heavy bottomed kadai. I used my thick non-stick kadai.

  • Heat ghee and add the besan flour. Keep the flame low to medium and roast the besan flour for 8 to 10 minutes till besan flour turns golden in color with a nice smell.
  • besan ka halwa recipe

  • Lower the flame completely and add water at room temperature. You can also add boiled milk at room temperature instead of water.  I used water. Mix quickly to break the lumps.

  • Keep mixing till all the water / milk is absorbed by the besan flour. When it becomes thick, add sugar. 
  • besan ka halwa recipe  

  • Mix well till all the sugar is dissolved in halwa. Keep the flame medium and mix for few minutes. Halwa thickens and starts to leave the sides of pan.
  • besan ka halwa recipe
  • Keep mixing till halwa leaves the pan completely and becomes a whole mass. Add cardamom powder, remaining ghee and chopped cashew nuts. Mix well. Switch off the flame. Transfer to a plate and serve warm or hot ! Enjoy.!
  • besan ka halwa recipe
  • besan ka halwa recipe

Note

  • You can add milk instead of water. Color of halwa differs if you add milk.
  • Add 1 cup of sugar for more sweetness.
  • Do not reduce the quantity of ghee.
  • You can use wheat flour instead of besan and make this halwa.
  • For variations, add 2 tbsp of suji / rava / semolina to 1 cup of besan flour while roasting. It gives a coarse texture to the halwa.

Do try this easy, yummy besan ka halwa and share your feedback !
besan ka halwa recipe
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January 1, 2020

Bread Kaja Sweet Recipe – Indian Bread Sweet Recipes

Bread kaja
Hi friends, Wish you all a very happy 2020 😃. Let this new year brings all the joy and prosperity!!. Bread kaja is an easy and interesting Indian style dessert recipe with bread. It can be prepared quickly and instantly with less procedures. Last week when I was looking for some easy sweet recipes / dessert recipes using leftover bread slices, I came across this bread kaja recipe in Hari Chandana’s blog.

Bread kaja sweet is a simplified version of Shahi tukda which is a rich and famous Mughal dessert. For making bread kaja, we have to just deep fry the bread slices in oil / ghee and dip in flavored sugar syrup. Rabri / sweetened milk is not needed for this sweet. So preparation time is lesser. You can make it under 10 minutes for your surprise guest. Kids will love it.  I thought this sweet would be ideal for this new year celebration.

When I googled for images, I found bread kaja looks triangle in shape similar to Shahi tukra. But I made in small squares to attract the kids. Its an interesting recipe to empty the leftover bread slices. You can make and consume it immediately for crispy tasting bread OR you can soak the fried bread slices in sugar syrup overnight and enjoy like bread gulab jamun. It tastes so soft and flavorful. In fact I loved the soft and well soaked bread pieces more than crispy ones. Ok friends, do try this yummy, easy bread kaja sweet recipe for this new year 2020 and share your feedback with me.

Once again wish you all a very happy new year!!. This year I have planned to start my YouTube channel in Tamil as requested by many of you during last year. Hope you will continue to give your love and support for my new venture too. Thank you !

Bread kaja recipe


Bread kaja recipe - Easy sweet with bread


Bread kaja recipe - Easy sweet with bread

Bread kaja recipe - Easy sweet with bread for dessert & snack.



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Bread slices - 5 nos.
  • Sugar - 1./2 cup
  • Water - 1/4 cup
  • Rose syrup - few drops
  • Saffron thread - few
  • Finely chopped nuts - 2 tbsp
HOW TO MAKE BREAD KAJA SWEET RECIPE
  1. Take the bread slices and cut into squares or a triangle.
  2. Heat oil and deep fry bread pieces till golden in color. Drain in a tissue paper.
  3. Melt sugar in water and make sugar syrup of half string consistency.
  4. Add rose essence and saffron thread. Mix the syrup. Add the fried bread pieces.
  5. Soak it for few minutes and serve warm by garnishing with chopped nuts.
BREAD KAJA RECIPE - STEP BY STEP PICTURES
  • Take the bread slices and discard the brown part if you wish. I used the brown part too. Chop into square shaped pieces or into triangles.
  • Bread kaja recipe
  • Heat oil in a kadai. Deep fry the bread pieces in medium flame till golden brown in both the sides. Remove and drain the excess oil in a tissue paper.
  • Bread kaja recipe
  • Melt sugar in water and make sugar syrup. Boil and bring the syrup to half string consistency. i.e Take little syrup in your thumb finger and press with pointer finger. Release it, check if the string is formed and gets cut. This is called half string consistency. Switch off the flame and add rose essence, saffron threads. 
  • Bread kaja recipe
  • Dip the fried bread pieces in sugar syrup and soak for few minutes by flipping both the sides. Sugar syrup will be absorbed by the bread pieces. Garnish with chopped nuts. You can serve it immediately if you like crispy tasting bread else soak overnight and serve soft bread pieces which tastes like bread gulab jamun.
  • Bread kaja recipe
  • Stays good for a day or two. Enjoy !

Note

  • You can use cardamom powder instead of rose essence.
  • You can also bake the bread pieces or toast in a toaster instead of deep frying. But taste differs. 
Try this easy, yummy bread kaja sweet and enjoy !
Bread kaja sweet

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October 25, 2019

Seven Cup Burfi –7 Cup Cake Recipe

seven cup cake
Seven cup burfi recipe was in my bookmarks list for years. I thought seven cup cake tastes more like mysore pak. But after trying it, I realized it tastes completely different. Unlike other burfi recipes, there is no need of sugar syrup or one string consistency. This seven cup burfi is just a mix and cook kind. It can be prepared with easily available ingredients like milk, besan flour, coconut, ghee with 1 cup each and 3 cups of sugar, totally 7 cups. I made it in a very small quantity. Be it big or small, use the same cup to measure all the ingredients. Tastes so good with a nice flavor of milk and coconut. If done well, this burfi melts in mouth. Its a beginners sweet. You don’t need any expertise to make it. Friends, do try this easy, yummy Seven cup burfi also known as 7 cup cake for this Diwali and share your feedback with me.
seven cup burfi

Seven cup burfi / Seven cup cake recipe


Seven cup burfi / Seven cup cake recipe

Seven cup burfi recipe with 5 ingredients



Cuisine: Indian
Category: Sweet
Serves: 10 pieces
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup =240 ml
  • Besan flour - 1/4 cup
  • Boiled milk - 1/4 cup (At room temperature)
  • Finely grated coconut OR Desiccated coconut - 1/4 cup
  • Melted ghee - 1/4 cup (At room temperature)
  • Sugar - 3/4 cup
  • Cardamom powder - 1/2 tsp
HOW TO MAKE SEVEN CUP BURFI RECIPE
  1. Heat a kadai and dry roast the besan for 5 minutes in medium flame.
  2. Lower the flame completely. Add grated coconut, milk, sugar, ghee and cardamom powder.
  3. Mix well without lumps. Now increase the flame to medium.
  4. Keep stirring till the mixture becomes thick and starts to leave the pan.
  5. Immediately transfer to a ghee greased tray. Press and spread it with a ghee greased bowl.
  6. Draw shapes when warm, remove after cooled down.
  7. Store and enjoy up to a week.
SEVEN CUP BURFI RECIPE - STEP BY STEP PICTURES

  • Measure and keep all the ingredients ready. Take a plate and grease with ghee. Also grease a small bowl or ladle to level the burfi. 

  • Heat a kadai and take 1/4 cup of besan flour. Dry roast it for 5 minutes in medium flame till raw smell vanish. Do not brown the flour or burn it.

  • Lower the flame completely or switch it off if you are a beginner. Add grated coconut, melted ghee, boiled milk at room temperature, sugar, cardamom powder and mix without lumps. Now switch on the flame and keep it medium. Stir the mixture well. Don’t worry if there are small lumps. It breaks while cooking.

  • Stay nearby and keep mixing. Initially bubbles appear in the middle. As you mix, burfi mixture thickens and bubbles appear all over the kadai.

  • Keep mixing till frothy, thick and starts to leave the sides of pan. At one stage, burfi mixture becomes thick and starts to follow the ladle. Immediately switch off the flame and transfer to the ghee greased tray. Do not cook for more time because burfi crumbles or becomes hard. 

  • Quickly level and spread it with a ghee greased bowl or ladle. Mark pieces when warm. Remove after it cools down. Store in a box and enjoy for a week. 

Note

  • Do not over cook the mixture. Burfi crumbles. In that case, you should grind the crumbled burfi with little water or to a smooth paste and cook again till right consistency.
  • If you do not want to use 3 cups of sugar, you can use 2 cups of sugar + 1 cup of powdered cashew nuts or badam.  But authentic 7 cup recipe doesn’t use nuts.
  • I feel dried or desiccated coconut is better than fresh coconut. If you use fresh coconut, you should grate it finely or grind it once.

Try this easy, yummy seven cup cake recipe and enjoy the festival !
seven cup burfi
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October 14, 2019

Dates and Nuts Ladoo Recipe – Dates Laddu Recipe - Sugar Free Sweets Recipes

dates nuts laddu
To start with this year’s Diwali recipes, here is an easy and simple, sugar-free Dates nuts laddu recipe. This recipe is similar to Dates and nuts roll I posted few years back. But its procedure is much easier than dates roll. I tried this with the leftover pack of dates. It tastes so good and flavorful too. With a nice flavor of ghee and crunchy taste of nuts, this dates ladoo is sure a healthy choice for kids and adults with good calories. Use soft dates (Medjool dates) if you like soft ladoo or use regular, hard dates like Lion dates for slightly, chewy and hard ladoo. Its your choice finally. Chopping the nuts is little time consuming otherwise this ladoo can be prepared in few minutes. If you want to ease this chopping job, you can grind coarsely and then roast it. Friends, do try this healthy, sugarless sweet for this Diwali and enjoy ! Lets see how to make dates and nuts ladoo with step by step pictures.

Check out my Dates and Nuts Roll Recipe.

dates nuts laddu

Dates Nuts Ladoo Recipe


Dates Nuts Ladoo Recipe

Sugar free dates and nuts laddu recipe



Cuisine: Indian
Category: Sweet
Serves: 12
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup - 250ml
  • Dates - 1 cup / 15 nos ( I used Lion Seedless Dates)
  • Chopped Cashew nuts - 1/4 cup
  • Chopped Almond - 1/4 cup
  • Melon seeds - 2 tbsp
  • Chopped pista - 1 tbsp (optional)
  • Poppy seeds / Khus khus - 1 tbsp
  • Desiccated coconut - 1 tbsp (optional)
  • Ghee - 1 tbsp + for greasing hands
HOW TO MAKE DATES LADDU
  1. Wash and chop dates roughly. Grind to a coarse paste. Set aside.
  2. Heat 1 tbsp ghee in a kadai and roast the nuts.
  3. Once golden, add poppy seeds and coconut.
  4. Roast for a minute. Lastly add ground dates.
  5. Mix well till it becomes a whole mass.
  6. Remove and cool down. Grease hands with ghee.
  7. Make balls and arrange the ladoo in a plate.
DATES AND NUTS LADOO - STEP BY STEP PICTURES
  • Wash the dates and chop roughly. Grind to a coarse paste and set aside.
  • dates nuts laddu
  • Heat 1 tbsp ghee in a kadai. Roast the cashew nuts, almonds and melon seeds in low to medium flame. When they start to turn golden, add poppy seeds and desiccated coconut. Roast for a minute. Do not burn anything.
  • dates nuts laddu
  • To this add the ground dates paste. Mix in medium flame till everything comes together as a whole mass. Initially you will find it difficult to mix the dates and nuts. But when the dates paste gets heated, it become easy to mix.
  • dates nuts laddu
  • Once everything comes together as a mass, switch off the flame.  Let it become warm. Grease your hands with ghee. Make balls / shape ladoo. Arrange in a plate.
  • dates nuts laddu
  • Once the ladoo comes to room temperature, store in an air tight box. Use within a week for best taste. Enjoy !

Note

  • Adjust the quantity of nuts as per your taste. I used 1/4 cup, you can use 1/2 cup too.
  • Do not add sugar or honey. Its not necessary.
  • You can use soft dates or regular dates. But taste and texture of ladoo differs.
  • Do not over cook the mixture after adding dates paste. Ladoo may become hard and chewy after cooling down. Just cook till it comes together as a mass.
  • Greasing your hands with ghee helps to give a shine to ladoo and also adds nice flavor.
Try this easy, yummy dates and nuts ladoo recipe and enjoy !
dates nuts laddu recipe
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