3 Easy recipes for delicious home- made laddoos on Ganesh Chaturthi!
Created by Priya Mankotia Updated on Sep 05, 2016
On the occasion of Ganesh Chaturthi today, we bring you the three easy recipes of favourite sweet of Lord Ganesha – laddoos/modak. A traditional Indian sweet Laddoo is a popular dessert usually made during festive times or for special occasions. So here are three recipes to add sweetened charm to your festivities.
Motichoor Laddoos: makes 8 to 10 laddoos
For the syrup:
1. 1 cup sugar
2. ½ cup water (note: 1 cup is 250 ml)
3. A generous pinch of saffron powder or crushed saffron
For preparing the boondi:
4. 1 cup besan/gram flour
5. A generous pinch of saffron powder/kesar or crushed saffron
6. ¾ cup water
7. 2 to 3 black cardamoms/badi elaichi, seeds removed and the skins discarded
8.½ tbsp magaz/melon seeds
9. Oil for deep frying
10. Bit of oil or ghee for applying on the palms while shaping the laddoos
Preparing the sugar syrup:
1 Dissolve sugar, saffron threads and water in a pan and keep it on the stove top.
2 Cook the sugar solution till it reaches one thread consistency
Preparing the boondi:
3 Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. the batter should neither be thick nor thin. it should be a flowing batter without any lumps. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than what is mentioned in the recipe.
4 Heat oil for deep frying in a kadai or pan, the oil has to be moderately hot. Take a perforated ladle/spoon, with your hands position the ladle above the oil. You will need another ladle/jhara to remove the fried boondis.
5. Take a large spoon of the besan batter and pour it on perforated ladle/spoon. Press with the other spoon so that the batter falls down from the perforations into the hot oil.
6. Fry the boondi (gram flour balls) till they become golden. don't over fry or make them crisp. when the oil stops sizzling, remove the boondis. about 45 seconds to 1 minute is enough to get the correct texture in the boondi.
7 This step is important because if boondi becomes crisp then motichoor laddoos won't be soft and they won't be able to absorb the sugar syrup.
8. For collecting the fried boondi use a large slotted spoon/jhara. drain the oil very well after removing the boondi and then add them directly to the sugar syrup. also note that the sugar syrup should be hot.
9. If the sugar syrup is not hot, then just heat it. in case, the sugar syrup crystallizes, then reheat again. no need to bother about the tailed boondis as we will be pulsing them in the blender later.
10. Make all the boondis like this and keep on adding them immediately to the sugar syrup. Stir and mix well. The boondis should get softened in the sugar syrup.
11. In a blender or mixer add the boondi and the sugar syrup. add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape.
12. Don't pulse too much otherwise you won't be able to shape the motichoor laddoos. The amount of water to be added depends on the texture of the boondis.
13. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. The boondis absorb the hot water and remain soft and moist.
14. Add the magaz/melon seeds and black cardamom seeds. mix well.
15. Apply some oil or ghee on your palms and shape the motichoor laddoos. The mixture would be warm when preparing the laddoos. On cooling they become firm.
16. You can garnish the motichoor laddoos with melon seeds/magaz or raisins. These motichoor laddoos can also be refrigerated since they are not made from ghee. If you fry them in ghee then the ghee will solidify on refrigeration.
Besan Laddoos: makes 10 to 12 Laddoos
- 1 1/2 Cups - Besan/Gram Flour
- 1 tbsp - Sooji/Rava/Semolina
- 1/2 Cup - Sugar
- 1/2 Cup - Ghee (melted)
- 3 tbsp - Chopped Cashewnuts
- 3 tbsp - Chopped Almonds
- 1 tsp - Fresh Cardamom powder
1. Grind sugar with cardamom seeds into powder. Chop almonds and cashew nuts in to small pieces, keep aside.
2. Heat ghee in heavy bottom kadai/pan, add sieved besan/gram flour Roast besan in low flame until aromatic and light brown with non-stop stirring.
3. Add sooji or rava (fine rava) and roast for 2-3 mins, add chopped nuts and mix everthing well, roast for 1-2 mins. Add powdered sugar and mix well to combine everything, off flame.
4. Allow besan mixture to cool down for 5 mins and then add sugar powder mix well until sugar combines. Allow mixture to cool for 10 mins and then take small portion of mixture, press into ball/laddoo shape. The mixture will be still warm so be careful. If you are not able to bind the laddoo and it's breaking then add 1 tbsp of melted ghee at a time and try again.
5. Lay laddoo in a box or plate and let them dry, if you feel laddoo is looking soft, after they get dried for some time they will be fine.
6. Store them in a dry box, these laddoos stay for minimum one month.
Coconut Khoya Gulkand Laddoo: Makes 10 to 12 Laddoos
- 2 Cups - Desiccated Coconut
- 3/4 Cup - Unsweeten Khoya/Mawa
- 3/4 Cup - Sugar
- 4 - Green Cardamom/Elachi
- 2 tbsp - Gulkand
- 2 tbsp - Warm Milk
- A Pinch - Saffron (optional)
- 2 tbsp - Chopped Pista (optional)
1. Soak saffron in warm milk for 5 to 10 mins and meanwhile finely chop pista, keep aside.
2. Grind sugar and cardamom in to powder.
3. In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until it's melts, loosen up, off flame. Add saffron milk, sugar powder to khoya and mix well, allow to cool. (Keep flame only in slow/low or khoya will get burnt).
4. Add desiccated coconut with khoya mixture and combine well to form smooth dough
5. Divide into equal 10 to 12 portions, take one piece and roll in to ball/laddu, flatten it like cutlet or tikki.
6. Fill 1 to 2 tsp of gulkand in centre and carefully bring edges together and form in to ball or laddoo again.
7. Do this carefully so gulkand doesn't leaks from sides and from sides if gulkand then gently press it. If you get gulkand small dots in laddoo it's same it does make it look good. Repeat same for rest of laddoo and garnish it with chopped pista or roll in coconut.
8. Garnish with remaining dry fruits and fruits and serve.
Enjoy the delicious laddoos with your favourite Lord -- Lord Ganesha! If you have any more such interesting and easy recipes please feel free to share in the comments section below.
| Sep 05, 2016