Coconut Ladoo is an easy and delicious recipe that can be made using just 2-3 ingredients – desiccated coconut, condensed milk and cardamom powder. Simply mix all these ingredients and roll them into a ball. Coat these balls into some desiccated coconut and garnish with dryfruits and you have a super easy, quick yet extremely tasty Ladoos ready. With festive seasons coming up, having such easy recipe at hand is always good idea.
Peda is a popular Indian sweet mostly well known as Prasad (religious offering to God which is then distributed to the followers). Traditionally Peda is made out of mava/khoya and there are many variations of Peda available in market today – ranging in different textures, sizes, shapes and even color. But in today’s post I am sharing this very simple recipe of Milk Peda using milk powder and condensed milk.
Til Gul/Til Gud Ladoos are crunchy sweet balls made of sesame seeds and jaggery. These goodies are usually made during a Hindu festival celebrated in India called Makar Sankranti which falls on 14th January every year. Its also known as the harvest festival. As per Maharashtrian tradition, these Til Gul Ladoo along with multicolored sugar coated granules are exchanged with friends and family with a greeting “Til Gul Ghya, God God Bola!” This means : like these sweet goodies always speak good and sweet words for each other. Happy Makar Sankrant to All!!
The most basic recipe for theses ladoos calls for roasted sesame seeds and peanuts mixed into a hot/liquid jaggery and rolled these into balls while the mixture is still hot. But you can also add some dry fruits, and roasted dry coconut flakes for additional flavor and crunch. The recipe for these ladoos is really simple. The tricky part is making/rolling them into balls which requires some practice and patience. You need to roll the balls when the jaggery is hot as once its cools it will solidify making it difficult to roll them. Believe me the sesame seed and jaggery mixture turns cold super fast. So its best to make these when you have some helping hands like friends and family who can take part in rolling process. As kids, when Mom made these ladoos at home, Grandmom, mom, me and my sis we all would join in for making ladoos. Mom and granny would handle the hot mixture roll them to rough balls and pass them to us for making the perfect balls.We really enjoyed making them and being part of this process.
If for some reason you think the mixture is turning cold and you wont be able to roll them just spread an even layer on a plate, cut it in triangles and let them set/solidify. You can enjoy Til Chikki (brittles) instead of ladoos.
Now to the recipe…
1 cup Til (white sesame seeds)
1/2 heaped cup of Gud (jaggery)
1/4 cup roasted peanuts (roughly crushed)
2 tbsp cashew (roughly crushed)
1 tbsp daale (optional)
pinch of cardamom powder
2 tbsp ghee (Clarified butter)
bowl of cold water
In a pan roast the sesame seeds on medium heat until slightly golden (around 5-7 mins). Remove in a clean dry vessel and keep aside. Now roast the daale until slightly golden and remove in the same vessel as sesame seeds. To the sesame seeds and daale now add roasted peanuts, cashews and cardamom powder and give it a mix. Keep this mixture ready.
Now in the same pan melt the ghee and add the jaggery to it. Keep mixing on medium low until the jaggery has completely melted and is bubbling. Now using a spoon drop a portion of the melted jagerry in the bowl of cold water. Touch and see if it forms a ball and hardens. If so your jaggery is ready. turn the gas to low and start adding the mixture slowly and mixing simultaneously. Once all has been well incorporated start rolling the balls by taking small portions at a time. Apply some ghee to your palms and then roll. Caution the jaggery is hot so be careful not to hurt/burn your self.
- Along with cashews you can add other dryfruits like crushed almonds, raisin etc.
- Some like to add dry coconut flakes too. Just make sure to roast the coconut before adding it to the mixture.
- The Til and Gul mixture has to be rolled into balls when the jaggery is hot. If or some reasons you cannot roll it, spread an even layer on a flat plate, cut in squares or triangles and allow it to set/solidify. Then transfer to airtight container and enjoy some chikki/brittle instead of ladoo.
That’s it, our crunchy Sesame seeds and Jaggery Ladoo – Til Gul are ready. Exchange these with your friends and family with a greeting “Til Gul Ghya, God God Bola”. Enjoy!!
Rava Sheera also known as Sooji Halwa is a very popular Indian Sweet dish. Its one of those easy sweet recipes which comes together quickly and requires only a few ingredients like Rava(Sooji/semolina), Ghee (clarified butter), Sugar, dry fruits and some cardamom powder for flavoring. You can serve this dish as dessert or even as a breakfast item. Its a usual sight to find this dish as a Prasad (blessed food which is then distributed to all) at most Pooja’s (prayer to worship one or more deities). In addition to this, its also made on a number of Indian festive occasions such as Ganesh festival, Navratri, Diwali etc. If you are planning a Satyanarayan Katha Pooja at your place, this Sheera is one of the Prasad that you will need for this Pooja.
I follow my mom’s recipe blindly for this Sheera and she always says keep the basic ratio same and that way you can increase or decrease the amount of Sheera you want to make. The ratio for Rava:Ghee:Sugar:Liquid (milk OR water OR mix of both) should be 1:1:1:2. Her few more tips for getting the perfect soft, grain and lump-free Sheera are: Use mix of milk and water. Always add hot liquid to the rava mixture that way you don’t slow down the cooking process. Always add the sugar last after the liquid has been absorbed. Last but not the least, to quicken the cooking process even further always have roasted rava on hand this way you save the initial 10 mins of this recipe. Proper roasting of rava is the most important step for the texture of this recipe and to avoid getting a raw taste in your final product.
1 cup ghee and sugar can feel a bit too much especially if you are watching your weight. So you can reduce the portions to suit you needs like you can use 1/2 to 3/4 cup of sugar depending on how sweet you like. Similarly 1/2 to 3/4 cup of ghee. The more ghee you use the more moist and soft the sheera is else it may be a bit dry. You can store the leftover Sheera in an airtight container in the refrigerator. Just heat it in a microwave and you should be able to enjoy hot and soft/fluffy sheera again. Or you can make Sanjori out of the leftover Sheera and enjoy it for breakfast.
Now to the recipe…
1 cup fine Rava (sooji/semolina)
3/4 cup Ghee (Indian Clarified butter)
1 cup milk
1 cup water
10 cashews coarsely chopped
2 tbsp of raisins
3/4 to 1 cup sugar (or to taste)
pinch of saffron(optional)
pinch of cardamom powder
In a pan stir the rava on medium-low flame for 10 mins or until you start getting the aroma. Keep stirring intermittently and make sure not to brown the Rava. Simultaneously in another saucepan/vessel add water and milk and bring it to boil. Now add the ghee and mix again for about 5-7 mins. Make sure to roast on medium low as we don’t want the Rava to brown.
Now when Rava is ready add dry fruits and give it a good mix and roast for about a minute or until the cashews have slightly browned and raisins are puffed. Don’t wait too long else the dry fruits can burn. Now turn the gas on low and slowly pour the boiled/hot milk and water mixture with one hand and keep stirring with the other hand. Once you have poured all the liquid, the mixture will looks liquidy at start and slowly the Rava will start absorbing the liquid. Keep mixing till the rava absorbs all the liquid. Now cover for 2 mins and let the Rava cook.
Then add the sugar and cardamom powder. Increase the heat to medium low again and stir. Once you add sugar, the mixture will start releasing some water (which is actually sugar melting). Keep mixing until the mixture absorbs all this liquid. Then cover for 5 mins again. Give it a final stir and its ready. If you want to add saffron add it along with sugar or add it to the boiled milk.
- Make sure to roast you Rava/Sooji well. Failure to this can result in a raw taste in your halwa and improper texture.
- The amount of sugar and ghee can be adjusted as per taste and preference.
- I prefer to add only cashews and raisins as dry fruits to this sheera but you can add almonds or any dryfruits of your choice.
That’s it, our Sweet Rava Sheera is ready, Serve it hot topped with some more dryfruits, Enjoy!!
Rava Ladoo is an Indian sweet made from semolina (sooji/rava), sugar, Ghee (clarified butter) and dry fruits. These are shaped into balls which are called ladoo or laddu. Its a very basic and simple recipe requiring very few ingredients as mentioned and no advance preparation as such. These can stay good at room temperature for a week or so and hence are the perfect type of sweets for Diwali or other festivals or simply any time of the year.
Wishing you all a very Happy, Safe and Prosperous Diwali!!!
1 cup fine rava (sooji/semolina)
1/2cup whole wheat flour
1/2 to 1 cup Ghee
1/4 tsp cardamom powder
1/4 cup finely chopped cashews
2 tbsp raisins
1 tbsp milk
3/4 cup sugar
Grind the sugar in a grinder to get a powdered texture. Keep aside. Heat a pan on medium low heat and add the rava to it. Roast stirring intermittently for 10 mins or until you get a nice aroma of the Rava. Then add the wheat flour to it and roast again for 10 mins. Make sure you roast on medium to low heat as we dot want the rava or wheat flour to turn brown in color. Next add the 1/2 cup Ghee and mix well. Then add the raisins and cashews, milk and mix again. Swtich off the gas and allow the mixture to cool a bit. Once the mixture is luke warm add the cardamom powder and powdered sugar and mix well so that all is well incorporated. Now take a small portion in your hand, press gently between your palm and finger to form a rough ball and then smoothen it by rolling it in the palms of both hands. You can add/press a raisin into each ball but this is completely optional.
- If you feel that the ladoo is crumbling then add some more ghee and mix again. Then form the balls.
- If you add too much ghee then you may notice the balls dont retain their round shape. Dont worry let them set/harden a bit and then reshape them. They should hold the shape now.