Sweets - Laddo - Pesara Sunnudalu

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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4

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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4

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.

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.

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