Coconut rava ladoo

Ingredients

1 cup fine rava (dry roasted chiroti rava)
1/2 cup dry coconut powder
1 cup sugar
Ghee - as per requirement
1/2 tsp Cardamom powder
Few cashews broken into small pieces
Few dry grapes

Grind the rava and sugar together in the mixie to get a fine powder.

Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder. Heat about 2 tbsp ghee and fry the dry coconut powder till it changes colour to golden brown. Add this also to the rava mixture.

Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well. If you dont like much of ghee, you can sprinkle little milk to help in making ladoos.

Make small round balls. Quick coconut rava ladoo ready.

Sending this over to Saraswati for her "Sweets and Savouries" event



And to Shanthi's Dussehra, Dhanteras and Diwali event


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Oats ladoo

Ingredients

1 cup roasted and powdered oats
1 cup roasted fine rava
1 1/2 cups powdered sugar
2 tsp cardamom powder
Few roasted nuts and raisins
Ghee as required (1/4 to 1/2 cup)

Mix all the ingredients and add ghee as required to make ladoos.

Healthy and tasty ladoos ready.

Tamilnadu Brahmin style Marriage thali is my contribution to Shanthi's State Specials event.

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Healthy protein ladoo

Fried/roasted dal (pottukadalai/chutney dal) has a high protein content and jaggery also has proteins.

Ingredients

2 cups fried dal
1 1/2 cups grated jaggery
1 tsp cardamom powder
1 tsp ghee
Roasted nuts and raisins

Powder the fried dal. Heat ghee, add grated jaggery and just about 2-3 tsp water to it. When it melts, immediately add the cardamom powder and fried dal powder. Add nuts, raisins and switch off the stove. Mix well and make ladoos.

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Maaladu

Ingredients

1 cup roasted dal/pottukadalai
1 cup sugar
1 tbsp cardamom powder
Roasted nuts and raisins
Ghee as required

Make a fine powder of the sugar and dal. Add cardamom powder, nuts and raisins to it. Start adding ghee and keep mixing. Add ghee till you are able to make balls from the mixture. Since I had made fresh ghee a day earlier, I used the kashandu (the darker portion of the ghee that settles down at the bottom of the vessel when fresh ghee is made), the colour of the ladoos is a bit dark..if you use ghee you will get the ladoos in creamish off-white colour.

The laddus can be stored for more than a week.
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Poha Ladoo

Recipe source: Priya from Priya's Easy and Tasty recipes blog.

Ingredients

1 cup poha/aval(beaten rice)
1/2 cup sugar
1 tsp cardamom powder
Roasted cashews and raisins
Ghee as required

Roast the poha in 1 tsp ghee till it starts changing colour. Cool. Grind the sugar first to fine powder and then grind the poha along with it to coarse powder. Add cashews, cardamom powder and raisins to it and mix well. Keep adding ghee little by little and make small balls of the mixture.

Quick and delicious poha ladoo ready for any occasion.

Happy Ugadi and Gudi Padwa to all.

If you are looking for Ugadi and Gudi Padwa special food recipes, please follow the links below

Aval Payasam
Bisibela bhath
Medhu vada
More Kuzhambu
Obattu (Groundnut filling)
Obattu (Coconut filling)
Puran poli (Dal filling)
Puliyodare
Chikki
Shankarpale

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Besan Ladoo

Ingredients

1 cup gram flour (besan)
3/4 cup sugar (powdered)
3-4 tbsp ghee
1 tsp cardamom powder
Few roasted nuts, raisins

Heat the ghee and roast the gram flour on low heat till nice aroma comes and the colour starts changing. Mix the rest of the ingredients with it well and make ladoos of desired size. If it breaks and is difficult to make ladoos, add a little more ghee to bind it together.

A quick dessert ready in 10 minutes.

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Sending these delicious ladoos to SWC:Meals on Wheels event hosted by LG and RCI:Lucknow cusine hosted by Lavi

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Boiled rice flour ladoo

Ingredients

Boiled rice
1 cup sugar
2 tsp cardamom powder
Roasted nuts
Ghee

Wash the boiled rice, dry it well, dry roast till light brown, cool and grind to a fine powder. This powder can be stored so that the dish can be prepared within five minutes.

Measure 1 cup of the rice powder and add powdered sugar to it. Add cardamom powder, dry nuts and about 3-4 tbsp of melted ghee. Mix well and make balls. Adjust the quantity of ghee required for making ladoos.

Healthy and tasty ladoos ready to serve.

Sending over Boiled rice flour ladoos to Pallavi's Sunday snacks grab and go event

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Moong-roasted dal-rava ladoo

Ingredients

1/2 cup whole moong(green gram)
1 cup roasted rava
1/2 cup roasted dal (pottukadalai)
2 cups sugar
1/2 to 3/4 cup Ghee
1 tsp cardamom powder
Few roasted nuts and raisins

Roast the whole moong in a dry pan to get rid of the raw smell. Grind it to a fine powder in the mill. Grind the sugar, roasted dal and rava finely. Add roasted nuts, raisins, cardamom powder and required ghee to it to be able to make balls.

Mix well and make ladoos of it.

Stays good for 3-4 days. Milk can be substituted for ghee but the shelf life would be just 2 days.

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Mixed flour ladoos

Ingredients

1/2 cup wheat flour
1/2 cup gram flour
1/4 cup soya flour
1 cup sugar
1/2 tsp cardamom powder
3 tbsp ghee
Milk as required
Roasted nuts and raisins

Heat ghee and add the flours to it. Keep mixing it slowly till you start getting a good aroma of it. Now add the sugar to it, nuts and the cardamom powder. Start adding milk little by little till you get one big lump and cook till the sugar melts.

Cool and make balls of it.

Sending it over to Pallavi for her Sunday Snacks-Fix It event

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Coconut Ladoo

Ingredients

1 cup grated coconut (can use dry coconut pd also)
1/2 cup milk powder
1/2 cup sugar
1/2 tsp cardamom powder
2 tsp ghee

Heat the sugar with little water till it starts boiling. Add the coconut, milk powder and mix well till it becomes one big lump.

Cool for 10 minutes and make balls of it. If required, dust a bit with milk powder to get the shapes.

P.S. If using dry coconut powder, slightly dry roasting it will give it a nice flavour.
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Sago/Sabudana Ladoo

Trupti of Recipe Center had shared this recipe some time back...I followed the same and the ladoos were very delicious.

Ingredients

1 cup sago
1/4 cup ghee
1/2 cup powder sugar
1 tsp cardamom powder
Dryfruits

Dry roast the sago until it starts changing colour. Allow it to cool and grind it to fine powder in the mixer. Sieve the same until you get a fine powder of the sago.

Meanwhile mix the ghee and sugar well and add cardamom powder, dry fruits and finally the fine sago powder to it. Mix again well and make balls of it. If it breaks, add a little more ghee to it to make it stay stiff.

Sending this over to Sunita for the Think spice event this month with the theme of favourite spice...mine being Cardamom.

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Wheat flour ladoos

Ingredients

2 cups wheat flour
1/2 tsp cardamom powder
1 1/2 cups sugar
Milk
2 tbsp ghee
Fried nuts and raisins

Heat the ghee and add the wheat flour to it. Cook on low flame with frequent stirring till the raw smell goes off.

Add sugar, cardamom powder, nuts, raisins and milk to it. The quantity of milk must be just enough to get a big lump of the flour. Mix well till sugar melts and remove from stove.

Cool for 3 to 4 minutes and make balls of it.

This is my second entry to the Sweet Series event hosted by Mythreyee


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Moong dal Laddu

This recipe is adapted from Madhavi's version at My Veggie World blog

Ingredients

1 cup greengram dal
2 tsp rice
1 cup sugar
2 cardamoms
1/2 cup ghee
Roasted cashews and dry grapes

Dry roast the greengram dal and rice on low flame till it starts turning red. Cool and grind it well. Also grind sugar and cardamom.

Melt the ghee, add all the ingredients and mix well. Make balls of it.

A very delicious sweet ready in few minutes..

Sending this over to Mythreyee for the Sweet Series event

Usha from Veg Inspirations considers me to be her blogging friend and has passed on this award to me..thanks a lot I would like to pass this on to

Priya
Skribles
Divya Vikram
DK
Veda

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Thambittu

This recipe is taken from Ramya's blog Mane Adige

Ingredients

1 cup Wheat flour
1 cup Jaggery
1/2 tsp Ghee
1/2 tsp Cardamom powder
2 tbsp roasted nuts

Roast the wheat flour on very low flame till it starts turning brown.

Heat 1 1/2 cups of water and add jaggery and ghee to it. When the jaggery melts, add cardamom powder, nuts and finally the wheat flour. Mix well without lumps.

Let it cool for some time and then make balls of it.

Since this recipe requires less than 5 ingredients, it is my entry to MBP: Less is More event started by Coffee and guest hosted by Nupur.

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Manoharam

Ingredients (Translation)

2 cups rice flour
1/2 cup blackgram dal flour
1 ladle greengram dal flour
Pinch of salt
Oil to fry
1 cup grated jaggery
1/2 tsp cardamom powder

Make a soft dough of the flours and salt with water. Divide into four pieces and one by one put them in the pressing machine used for making idiappam, but with bigger holes. Press directly on hot oil and cook till the hissing sound stops. Ensure that both sides are cooked. Drain the excess oil on a tissue paper. Repeat for all the rest of the dough. Break them into smaller pieces.

Heat the jaggery with little water. To check the required consistency, drop a bit of jaggery syrup in plain water in a cup and try to form a soft ball of it. If you can do that, the consistency is perfect. Immediately add the cardamom powder and the fried item and mix well.

Grease hands with little ghee and rice flour. Make balls of the mixture while hot.

P.S : Make the dough in smaller quantities as after some time, it will turn brown when fried.

This is a very famous sweet of Tamilnadu and prepared mostly in marriages. However, nothing can beat the taste of manoharam prasadam prepared in the Melkote Temple of Karnataka that is close to Bangalore where this is the specialty.

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Pori and kadalai urundai (Puffed rice and groundnut balls)

Kadalai Urundai (Peanut Balls) recipe already posted here


Pori Urundai recipe is same, except that instead of peanuts, here we add pori (puffed rice), little peanuts and coconut pieces. For a change you can even add some pieces of dryfruits.


Other special dishes for Karthikai are appam and vadai.

Happy Karthikai to all.

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Quick Rava Ladoo

Ingredients (Translation)

1 cup fine rava (dry roasted chiroti rava)
1 cup sugar
Ghee - as per requirement
1/2 tsp Cardamom powder
Few cashews broken into small pieces
Few dry grapes

Grind the rava and sugar together in the mixie to get a fine powder.

Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder.

Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well with the dry powder.

Make small round balls. Quick rava ladoo ready in five minutes flat.

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Besan-Rava Ladoo

Ingredients (Translation)

1 cup Gram flour
1 cup Rava (roast the rava well and grind it to a fine flour)
1 1/2 cup Sugar (powdered)
1/2 tsp Elachi powder
1/4 cup Ghee (if required you could add more)
Cashews, raisin - 10 each

Roast the cashews and raisins in ghee. Melt the ghee and mix all the ingredients well. Form balls of the required size. If it breaks, you could add some more ghee to it to make balls.

My contribution to Srijayanti cooking event
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Groundnut balls

Ingredients (Translation)

2 cups Ground nuts
1 cup Grated jaggery
½ tsp Elaichi powder
Water

Roast the ground nuts and remove the skin.

Add some water to the grated jaggery and heat it till it gets thick. To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it. If a soft ball turns up, it implies the syrup is of the right consistency.

Immediately take out from the fire and added the roasted groundnuts along with elaichi powder.

Blend it properly and make balls of it while it is warm.
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