Hi !Indian friends ! recipe for " Laddu " please?

Answer 1

since most people on here have given u the recipe for boondi and besan laddus im gonna give u a mouthwatering recipe for COCONUT LADDUS.

Ingredients
1 can condensed milk
2 cups of dessicated coconut
1 tablespoon sugar

Method
Mix the condensed milk and the coconut in a bowl.
Add the sugar and stir on a low flame for about 4 minutes.
Set aside till the mixture has slightly cooled down.
Shape into laddoos(small round balls).
Roll each laddoo in a little dessicated coconut.
Store in airtight jars in a refrigerator. serve chilled and RELISH!

*tip: u can also a add 1teaspoon of rose syrup to the mixture to give a rosey flavour and a soft pink color to the laddus.

:-)

Answer 2

1

Answer 3

1.Boondi Laddu
Ingredients: Besan- 1 cup, Sugar- 11/2 cups, Yellow food color- 1 pinch, Cardomom- 5 or 6, Cashew and raisins- 10 each, cloves- 4
Method: Make the sugar syrup first. Add water to the sugar and keep checking the syrup consistency till single thread falls from a ladle. Immediately remove from fire. Add yellow food color to it.
To make boondi, add water to the besan so that the paste resembles dosa batter, it should not be too watery(boondi will be flat) or too thick(boondi will be hard).If you have a ladle with holes in it, pour the batter in it and fry it in oil at medium high heat. As the boondi comes out, drain it in a paper towel and drop it in the sugar syrup. After finishing all the boondis, add the fried cashews, raisins, cloves and cardamoms in the syrup. Let the boondi soak for say an hour to hour and a half.Stir occassionally. Try shaping it into balls. If the boondi is still crisp try after it starts soaking. Makes 15 small laddus

2.BESAN LADOO RECIPE

Ingredients of besan laddoo :
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)


Preparation of besan ke ladoo:
In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When it releases an appetizing smell, it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form ping-pong size balls of the mixture.
Besan Laddoo are ready to be served.

3.RAWA LADOO

Ingredients

2 cups semolina (rawa)
1/2 cup powdered sugar
1 cup ghee
1 tbsp broken cashew nuts
1 tbsp raisins fried
1 tsp fried cardamom powder

Method

Heat 1 tsp. ghee in a pan and dry roast the rawa till pink.
Grind the fried rawa and powdered sugar in a mixer to a fine powder.
Heat the remaining ghee and add the powdered rawa, cashew nuts, raisins and cardamom powder.
Mix thoroughly.
While still warm, make into small lemon-sized balls.
Cool and store in an airtight container.

Answer 4

Besan Laddu

4 Cups Besan
2 Cups powdered sugar
1 Cup ghee
Few cardamoms - powdered
Powdered cashews and other nuts as you wish.


Sieve besan. Roast it a bit and keep aside. Heat ghee and add besan to it and mix well. Cook till the cooked smell comes. Add the cardamoms and powdered cashews and other nuts. Let it cool a bit and then add the powdered sugar and mix well. Transfer into another vessel and let it cool just so much that you can shape it. Grease your palms with a little ghee while shaping into balls.

BOONDI LADOO RECIPE

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make boondi laddu:
Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes

Rava Ladoo Recipe

Semolina(Rava/Sooji) - 2 cups
Grated coconut - 1 cup
Ghee - 3/4 cup
Sugar - 2 cups
Milk - 1/4 cup
Cashews(halved) - 15 nos
Raisins(Onakka munthiri) - 15 nos
Cardamom(Elakka) - 4 nos
(powdered finely)
Cloves(Grambu) - 4 nos
(powdered finely)

1)Heat 3 tbsp of ghee in a nonstick pan.
2)Add rava and stir till the rava is light brown.
3)Allow it to cool.
4)Fry cashews and raisins separately in ghee and keep them aside.
5)Powder rava and sugar in a mixie so that it blends easily. Keep this aside.
6)Powder the dessicated coconut.
7)Add cardamom and cloves along with this coconut to the cool rava mix and mix well.
8)Sprinkle milk over the mix.
9)Make small balls by pouring ghee slowly.
10)When the consistency is little loose, make balls off it.
11)Place one cashew/raisin to each ball.
12)The balls will become firm when kept for 15 min.

Do not use too much milk as the ladoo won`t be firm. Sprinkle the needful to get it mixed.

Answer 5

Rava ladoo:

Ingredients

100 g rava
250 ml milk, toned
10 g ghee
15 tsp aspartame (artificial sweetener)
1 pinch cardamom

Method

Roast semolina in a non-stick pan on low heat till it slightly turns brown.
Add ghee and milk.
Stir till mixture becomes sticky.
Add powdered cardamom and mix.
Remove the pan from heat and add the sweetener and mix.
Form the dough in to small balls.
Serve when dry.

2. Moong Laddu
Moong Dal - 1/2 kg , Urud Dal - 1/2 Kg , sugar - 3/4 Kg ,cardomom -10 ,cashewnuts - 100 gms, ghee - 1/4 kg
Dry roast the Moong Dal and Urud Dal slightly and powder it. Make the sugar into a fine powder. Roast the cashews and powder the cardomom. Add all other ingredients and mix everything. Melt the ghee and add it to this flour. Mix and make into even sized balls.


3.Bread Laddu
Ingredients: Bread- 10, sugar(powdered)- 100gm, ghee- 5tsp, cashewnuts- 5, Badam- 5, cardomom- 3
Method: Remove the brown part from the breads.Now put the bread in the mixie and make it as rava(Don't use water). Add powdered sugar,cardomom powder to this bread.In a frying pan heat ghee and fry cashwes,badam and add it to the bread. Using that ghee make the bread into small balls.
note:coconut can also added

4.Boondi Laddu
Ingredients: Besan- 1 cup, Sugar- 11/2 cups, Yellow food color- 1 pinch, Cardomom- 5 or 6, Cashew and raisins- 10 each, cloves- 4
Method: Make the sugar syrup first. Add water to the sugar and keep checking the syrup consistency till single thread falls from a ladle. Immediately remove from fire. Add yellow food color to it.
To make boondi, add water to the besan so that the paste resembles dosa batter, it should not be too watery(boondi will be flat) or too thick(boondi will be hard).If you have a ladle with holes in it, pour the batter in it and fry it in oil at medium high heat. As the boondi comes out, drain it in a paper towel and drop it in the sugar syrup. After finishing all the boondis, add the fried cashews, raisins, cloves and cardamoms in the syrup. Let the boondi soak for say an hour to hour and a half.Stir occassionally. Try shaping it into balls. If the boondi is still crisp try after it starts soaking. Makes 15 small laddus

5.Gram flour ladoo

Ingredients

3 cups gram flour
1/2 cup semolina (rava)
1/2 cup milk
2 cups sugar, powdered
1 cup ghee
1 tsp. cardamom powder
2 drops kewra or rose essence (optional)

Method

Put ghee to warm in a heavy pan.
Add flour, rava, stir-fry on low flame, stirring continuously with a spatula.
This step takes time, so do not roast on high flame, end result will not be good.
When flour is golden brown and aroma exudes, take off fire.
Add milk, run in a mixie for a few seconds till well mixed.
Cool, add sugar, cardamom, essence, and mix well.
Shape into laddoos of desired shape.
Cool completely, before storing in airtight container.

Note: besan laddoos will turn out better, if the gram dal is first lightly roasted before grinding to flour.

laddu with different type..........

Answer 6

Bengal Gram flour : 500 gms
Raw Rice flour: 2 tbsp
Sugar : 625 gms
Ghee : 1 tsp
Salt : A pinch
Cashewnuts: 100 gms
Raisins : 25 gms
Cardomoms : 10 No
Kalkandu(cubed sugar) : 25 gms


Method of Preparation :

To Prepare boondi :
In a wide mouth mixing bowl, mix bengal gram flour, rice flour, a pinch of salt, ghee and with required amt of water, make a thick liquid to the consistency of dosa batter.

Heat oil in a frying pan, holding the boondi plate (a plate with lot of holes), above the oil spread the batter so that very small pieces are dropped into the oil. Stir the boondis until fully cooked. Drain the excess oil.


To prepare Laddu :
Make sugar syrup by boiling 1:1 sugar and water for about 5 minutes. Add a pinch of kesari powder to this syrup. Drop the boondis into the sugar syrup and mix well. Roast cashewnuts and raisins in ghee and add it to the mix.

Also add cardamoms and kalkandu and mix well. Wait until the mixture cools down to a temperature until your hand can with stand the heat. Now make into even balls by pressing lightly with hand. Spread and allow to cool.
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hope its help

Answer 7

Rava Laddu

INGREDIENTS:
6 cups semolina flour
7 cups white sugar
1 1/2 tablespoons ground cardamom
1/2 cup ghee (clarified butter)
1/3 cup cashew nuts
1 cup hot milk

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DIRECTIONS:
Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

Answer 8

INGREDIENTS:
6 cups semolina flour
7 cups white sugar
1 1/2 tablespoons ground cardamom
1/2 cup ghee (clarified butter)
1/3 cup cashew nuts
1 cup hot milk

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DIRECTIONS:
Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve