Sweets - Laddo - Ragi Beetroot Laddo

Ragi Beetroot Laddo

Ingredients Quantity Ragi Flour 1 Cup Beetroot,grated 1/2 Cup Dates 1 Cup Honey 3 Tbsp

Serving 2 Preparation Time 15 mins Cooking Time 20 mins

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1. Melt Ghee in a wide pan, add the grated beetroot and fry it for 3 mins. Remove and keep aside.
2. Next add the finger millet flour and fry until the flour till they releases a lovely aroma.
3. Remove the seeds from dates and blend it to a fine paste. Mix all other ingredients, so that it is well combined. As the flour is still warm hold the flour firm to form balls/ laddu. Repeat the same until all the flour is used up to make laddu.

1. Make sure not to burn the flour while frying it in the ghee. Adding cardamom powder gives additional flavor you can skip if you don't like the taste of it.
2. Add 2 tbsp of milk if you find its hard to shape laddu. If you add too much of milk the laddu will not be firm and result in soggy laddu. You can alternately add melted jaggery syrup to make laddus
3. Check more Laddo Recipes .
4. Try more recipes with Ragi Flour or Beetroot.

Sweets - Laddo - Cashew Jaggary Laddo

Cashew Jaggary Laddo

Ingredients Quantity Cashews 1 Cup Ground Nut 1/4 Cup Jaggary 1/2 Cup Ghee 1 Tbsp Elachi Powder 1/4 Tsp

Serving 4 Preparation Time 5 mins Cooking Time 20 mins

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1. Dry roast the cashew nuts and ground nuts one by one till they turns to light golden color.
2. In the same pan, add ghee and jaggary. Mix this till the jaggary dissolves into ghee.
3. When the jaggary turns to thick syrup, add ground, cashew nuts and elachi powder. Mix well till they combine well.
4. Switch off the flame and immediately or when it is warm prepare the laddos.

1. Dont burn the jaggary syrup.
2. Check more Laddo Recipes .
3. Try more recipes with Dry nuts

Sweets - Laddo - Milk Coconut Laddo

Milk Coconut Laddo

Ingredients Quantity Milk 1 Cup Ghee 1 Tbsp Fresh Coconut,gratesd 1/2 Cup Sugar 1/2 Cup Dry Nuts Few

Serving 4 Preparation Time 10 mins Cooking Time 15 mins

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1. Melt Ghee in a wide pan, add the chopped cashew and fry until golden. Strain and set aside.
2. Now keep the flame on medium to low and add coconut, fry it for few minutes or till the aroma comes.
3. Now the milk to the mixture and boil it till the milk becomes thick.
4. Add sugar and mix well. When the mixture becomes thick switch off the flame and let it cool. When it becomes cool, it gives laddo texture to prepare.

1. Check more Laddo Recipes .
2. Try more recipes with Milk or Coconut.

Sweets - Laddo - Coconut Rava Milk Laddo

Coconut Rava Milk Laddo

Ingredients Quantity Sooji/Bombay Rava 1/2 Cup Fresh Coconut 1- 1/2 Cup Milk Powder 1 Cup Milk 2 Tbsp Sugar 1 Cup Ghee 1 Tbsp Cardomom Powder Pinch Dry Nuts Few

Serving 5 Preparation Time 15 mins Cooking Time 15 mins

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1. In a pan add 1 tsp of ghee and roast the cashew bits and keep it aside. In a same pan roast the rava till it for 5 to 10 minutes in a medium flame. Do not get it burnt or the change the color.
2. Add the coconut and fry for 2-3 mins.
3. When the coconut turns to lght golden color, add milk powder.
4. Add sugar,cardmom to the mixture and saute it nicely. Add 1 Tbsp of milk and combine well till you get laddo texture. Add dry nuts.Mix well with a spoon and make it into round balls. The mixture will be easy to handle only. If you feel that you can’t make balls, just sprinkle 1 tblsp of milk .

1. This can be stored in a air tight box for 4-5 days in room temperature.
2. If you want to make it with less ghee you can add half of ghee and half of milk too. But if u do this this has to be consumed in a day.
3. Check more Laddo Recipes.
4. Try more recipes with Bombay Rava or Coconut or Milk Powder.

List - Sweets - Laddo

Sugar Laddo Sugarless Jaggary Laddo

Sweets - Laddo - Vermicelli Laddo

Vermicelli Laddo

Ingredients Quantity Vermicell 50g Sugar 50g Ghee 1/4 Cup Grated cashews Few Pea Nuts 20g Saseme Seeds 20g Cardamom Pinch

Method :

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1. Place a skillet with vermicelli in it and dry roast for about 5- 10 minutes on low heat. Transfer it to a separate plate.
2. In the same skillet dry roast Saseme seeds and pea nuts.
3. On cooling, powder roasted vermicelli and sugar in the mixer to a medium consistency. Add cashews,pea nuts and saseme seeds and blend them in fine consistency.
4. Mix the laddoo mix by adding melted ghee little by little till you get the laddo mix consistency.

Tips :

1. If pre-roasted vermicelli is used for the dish it should only be warmed up so that it will retain crispiness.
2. Binding is a bit difficult since vermicelli does not have the dependable stickiness.
3. These can be stored for 2-3 months if you can store them in refrigerator. You can even store the powder mix and prepare instant laddo when ever you want.
4. Roasting should be done in the low flame.

Sweets - Laddo - Bandar Laddo

Sweets - Laddo - Saseme Laddo / Nuvvula Laddo