D..Ladoo Types

Type 1 Besan Ladoo

Serve 10 ladoos

Ingredients
..2 cup Besan
..1 cup ghee
..1 1/2 cup sugar powder

Procedure

1..Add ghee in a pan,add besan n roast till it becomes brown in color.
2..Allow it to cool
3..Add melted ghee,sugar powder,elaichi powder .
4..Mix well,bit it till it becomes soft,moist.
5..Add dry fruits
6..Make ladoos

Type 2 Churma Ladoo

Ingredients
1 Bowl Rava
1/4 Bowl Ghee
1 Bowl Sugar powder
2 Cups milk+water boiled n hot.

Procedure
1..Add ghee into rava,mix well(mothi padta mohan).
2..Add boiling water into rava make dough
3..Make mothiya/cutlets and deepfry them into ghee
4..Grind the mothiya .
5..Use seave n make a fine powder
6..add elaichi,sugar powder into that powder.
7..add melted ghee n make ladoos.



Type 3 Rava Ladoo

Type 4 Dry Fruit Ladoo

Type 5 Darabu

Type 6 Bundhi Ladoo/Motichur Ladoo

Type 7 Daaliya Ladoo

Type 8 Shengdana/Peanut Ladoo

Type 9 Mamra/murmura Ladoo

Type 10 Rajgeera dhaani ladoo

Type 11 Dates /Geeli khajoor Ladoo

Typed by mummy in Gujarati

khajurna laddumate khajur ne kapine tena bi kadine ghima seki lenani ne miximati thodi farai levani tetluj khobru kisine sekine nakhavanu

drayfrut nakhva hoy tar nakhvana tukda karine ne galyo joiyetar thodo gol nakhvano ne vali levana sakhar nai nakhvani

Type 12 Coconut Ladoos

Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate

Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.

Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Burfis instead of laddoos.

Serve as a delicious treat or Store in airtight jars. This was quick, right? and without compromising your urge for a sweet dessert!!

Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Saffron Coconut burfi or laddoos. I just love the pure white coconut color with a little green/orange garnish at the top!:)

Type 13 Khoa Ladoo

one packet (200 to 250 gms) fresh unsweetened khoa
gratings of a small coconut
jaggery : one cup
cardamom : two (powdered)
cashew : four (minced )
raisins : four

Mash and make a pliant dough of the khoa.On a pan melt the jaggery along with the coconut
and the rest of the ingredients till it becomes a sticky filling.Let it cool.

Make small balls of the khoa, flatten to place the coconut filling and cover it into a neat ball.Smoothen it into a laddu by just rolling over your palm!