Category: Prasad Items

Melt in the mouth wheat flour Ladoos with a hint of Besan and the fragrance of Cardamom. Try it out dear friends.

Ingredients:

• 500gms wheat flour
• 125 gms besan
• 375 gms powdered sugar
• 125 gms liquid ghee + 5 tbsps for roasting
• 2tsps elaichi powder

Method :
Roast the wheat flour with 4 tbsps of ghee on a sim flame till it gives it’s aroma and turns a light brown. Keep aside.
Roast the besan with one tbsp ghee till it turns golden brown and gives it’s aroma. Mix both the wheat flour and besan and allow to cool thoroughly. Add the elaichi powder and the powdered sugar and mix well. Add the liquid ghee and mix thoroughly. Make Ladoos. This measurement yields 36 Ladoos.

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Nevri or Karanji is a sweet dish with a coconut filling sweetened either with sugar or with jaggery. Dry fruits are optional. Some add pieces of tutti frutti. Posting my family’s favourite with a coconut and jaggery filling.

Ingredients :

• 200 gms maida
• 100 gms Bombay rava
• 1/4 of a large coconut
• 100gms jaggery
• 1/2 tsp elaichi powder.
• 2tbsps hot oil
• A pinch of salt
• Mixture of ghee and oil to fry the nevri.

Method :
Mix the maida, rava and salt. Make a well and pour the hot oil into it. Mix it well. Adding a little water at a time bind it to a stiff dough as for pooris and keep aside for half an hour. Knead the dough well.
In the meanwhile make a syrup of the jaggery, add the grated coconut and boil till it forms into a solid mass.( choorna) add the elaichi powder and mix well.
Roll out pooris. Place the choorna in the centre leaving out the edges a bit. Apply water over the circumference and fold the poori. Seal it by gently pressing the ends of the poori together and press down with a fork. Deep fry to a golden brown. Store in an air tight container when it has cooled down thoroughly.

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Til or sesame is washed, pounded lightly, de husked, dried, sieved and then roasted to make this Ladoo. Many prefer not to dehusk it, as it is easier to roast, but I would recommend de husking, drying and then roasting it as it brings out the sweet taste of sesame.

Ingredients :

• 500 gms white unpolished til/sesame
• 1/4 kg peanuts
• 1/2 kg chikki jaggery.
• Ghee.

Method :
Wash and pound the til gently with a wooden pestle or with the stone with which we crush chillies. Spread it on a cloth and allow it to dry. Roast it a little at a time on medium heat. Remove it from the flame once it stops crackling and sieve it well. All the husk falls off and you are left with only the roasted til.

Dry roast the peanuts. Deskin and separate them into halves.

Heat one glass of water and add the jaggery to it. Keep boiling till it starts thickening. The test to check if it is done is to put a drop of the liquid jaggery into a bowl of water and try to roll it into a ball. Drop it onto a hard surface. If it makes a sound, your jaggery is ready. Switch of the gas. Add the roasted til and groundnuts. Mix well. Apply ghee on your palms and roll into laddoos. Store them only when they have cooled down completely.

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