Tag Archives: Ladoos

Desserts

Protein rich healthy ladoos | Hurikadle Peanuts Sesame seeds ladoo

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A blog after long and what time better than Deepavali to make a comeback and what sweet better than ladoo (my nickname 😀) to start with.. ❤️

This recipe was shared by my dearest aunt and close friend, Mamta Baliga Shenoy mai.. She might be related to me slightly distantly but our hearts are not far apart at all.. She has been my greatest cheerleader and someone to have tried the most recipes from my blog.. So to add her recipe on the blog is a loving tribute by me to her.. ❤️

These ladoos are quite easy to make, simple to look at but very tasty and healthy too.. Combining the nutrients of roasted Bengal gram or hurikadle, peanuts and sesame seeds, they are rightly named by her, protein rich ladoos..

Thank you so much for your recipe mai..It’s an honour to add the recipe on my blog.. Love you loads and hope our friendship lasts all our life.. ❤️

RECIPE:

1 Cup = 250 ml

Ingredients: { Makes around 20 medium sized ladoos }

1 Cup Hurikadle / roasted Bengal gram (whole or halved), peeled

1 Cup peeled Peanuts/ Groundnuts

1/2 Cup roasted white Til or sesame seeds

1 Cup Jaggery powder

9 spoons (Tbsp) of melted Ghee

Seeds of two Cardamom pods

Step by step recipe:

  1. Dry roast hurikadle on low flame till it changes colour slightly and gives out an aroma.. Remove from flame and allow it to cool.. You can use both whole or halved hurikadle..

2. Now in the same pan, dry roast peanuts on low flame till it turns slightly brown.. Remove from flame and allow to cool down.. I had peeled Peanuts with me.. If you have whole unpeeled ones, roast and then remove peels..

3. Now add both roasted hurikadle and peanuts in a mixer jar and make powder of it. If it is slightly coarse, it’s fine..

4. Now add roasted til or sesame seeds and jaggery along with Cardamom seeds.

5. Make fine powder and add to a vessel.

6. Now add ghee as required so that you can form ladoos from the mixture.. It took me 9 spoons of ghee.. You can add more too if needed..

10. Taking small portions of the mixture in your palm, make ladoos as shown.. Done 🙂

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Notes:

  • Store in an air tight container, free from moisture.
  • Lasts well for a week atleast. Mine gets finished off by then.. 😀
  • If you have halved hurikadle, it’s even quicker to blend in mixer as compared to whole ones is what I noticed.
  • Since I had peeled halved peanuts, I used those and my job was easier. If you have whole peanuts, dry roast, peel and then use..
  • I had roasted white sesame seeds, so I did not roast it again. If you have plain sesame seeds, make sure to roast it lightly before using.
  • These ladoos are rightly sweet and not over sweet. If you are a sweet lover, add around 2 spoons more of jaggery powder if you feel like. Taste the mixture and decide accordingly.
  • If you are unable to bind the ladoos, add more ghee..

For more easy sweet recipes, here is my Easy 15 mins healthy sweet recipes Compilation for you to check..

Desserts, Millet recipes

Easy Jowar flour Ladoos with Jaggery |Sorghum millet ladoos | Gluten free

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I always make few sweets for Deepavali as we have our friends come over to wish us and they bring homemade goodies with them. It feels so happy to share our sweets and joy during festivals, specially during Deepavali where our houses are lit with lamps and lights.

Today is the last weekday here being Thursday and the next two days, my kids are at home. When they are home, my whole day gets busy cooking, with their studies and listening to them (Amma life 😀). So I decided to make the ladoos this afternoon, when the house was silent 😁 and took step by step pictures to share it with all of you. I was amazed to see how many of you liked the Instant Jowar flour Dosa recipe even though it was very simple. Hence I felt this simple recipe will be very useful to you too, during this festive season.

Jowar flour is a very tasty flour and is healthy too. I am trying to include it more in our diet and I am glad that my kids love it too. Hope you all try and love it as well. Happy and healthy cooking ❤️ Wishing all of you a very happy Deepavali. May this festival of lights bring loads of love and happiness in your lives. 🪔

RECIPE:

1 Cup = 240 ml

Ingredients: { Makes around 20 medium sized ladoos }

2 Cups Jowar flour / Sorghum millet flour

1 and 1/2 Cups Jaggery powder

1/4 Cup Ghee (plus 1/2 Tbsp to fry raisins and cashews)

10 to 12 Cashews

10 to 12 small golden raisins

Step by step recipe:

1. Heat 1/2 (half) Tbsp ghee in a pan and add finely chopped cashews and small raisins. Fry on low flame till raisins swell up and cashew bits turn golden. Remove in a bowl.

2. Now heat 1/4 Cup Ghee and add 2 Cups Jowar flour to it. Make sure the flame is medium to low, else the flour can burn. Saute the flour for about 5 to 8 mins till a nice aroma starts coming. Break the lumps using spatula while sauteing.

3. Once the aroma starts coming, saute for few more minutes (about 2 to 3 mins) till the mixture looks like in the below picture. That is when you press using spatula, it should hold shape.

4. Remove from flame and when it’s still warm, add jaggery powder and the fried cashews/raisins.

5. Now mix well till the jaggery powder blends with the jowar flour into a uniform mixture.

6. Start forming ladoos using your hands by taking a small size mixture in your palm as shown.

7. Open and close your fingers while shaping the ladoos in your palm. It is actually very easy to shape these ladoos and they hold shape quickly but if you find it difficult, you can add a little more ghee to shape the ladoos.

8. Repeat the same with all the mixture and the ladoos are ready to be enjoyed ❤️

Notes:

* Store it in a moisture free container. I usually store in a steel box.

* The ratio of ghee to jowar flour to jaggery works perfect for me. You can reduce jaggery powder if needed but I feel this much sweetness is necessary for these ladoos.

* You can skip cashews and raisins if you don’t like it or add more chopped nuts if you like.

* Important step is sauteing of the flour. Make sure the flame is medium to low and saute till the flour turns aromatic and starts holding shape. Don’t keep on high flame as it may burn the flour.

* If you find it difficult to bind the ladoos, you can add more ghee into the mixture or grease your hands with ghee. I do not do both as it was quite easy to bind the ladoos.

* You can also check the other ladoos I make:

* Wheat flour Jaggery Ladoos ( Churmundo)

* Ragi Jaggery ladoos

* Dry fruit Coconut ladoos

* Peanut Jaggery Ladoos

* Mango Coconut Ladoos

* Coconut Badam Ladoos

* I have compiled some of my easiest sweet recipes. They are all sweets that can be made within 15 mins. Hope it will be helpful for you.

Easy Sweets Collection

* Other dishes with Jowar flour that I make regularly:

* Jowar flour Idli

* Jowar flour Dosa

* Instant Jowar flour Dosa

* Jowar Vegetable Bhakri

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Desserts

Coconut Badam Ladoo | Easy Vegan ladoo recipe | Coconut Jaggery Ladoo

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In three days, it’s Deepavali and we will all soon be busy decorating our houses, lighting lamps, making sweets and savouries, enjoying this festive time with our families. Even though Deepavali is not the same here in Qatar, being far away from our dear ones, I still make sure kids don’t miss out on the essence of the festival by telling them the story of Ramayana, lighting lamps, wearing new clothes and making sweets to celebrate the festival. ❤️

Today morning I made these Coconut Badam ladoos which are the kids’ favorite as they love coconut based sweets a lot. They have holidays for the next four days and I will be busy with them, listening to their chatter. 😍 So I decided to share this recipe today itself to wish all of you a very Happy Deepavali. ❤️

Hope this beautiful festival of lights bring peace and happiness into your lives. Happy Deepavali to you and your family. Jai Shri Ram. 🙏

Do try these easy ladoos if you find time and you are sure to relish it. Happy and healthy cooking ❤️

RECIPE:

Ingredients: { Makes about 12 small ladoos }

1 Cup = 240 ml

2 Cups Desiccated Coconut (or freshly grated coconut)

About 15 Almonds/ Badam

1/4 Cup Water (to make Almond paste)

3/4 Cup Jaggery powder (or grated jaggery)

1/4 tsp Cardamom powder, for flavour

Step by step recipe:

1. Soak Almonds one night before making the ladoos. Just immerse in little water for about 8 hours.

2. Drain the water and peel the almonds. The peels come off easily as they have been soaked well.

3. Add to a mixer along with 1/4 Cup water and grind to a fine paste.

4. In a thick bottomed pan add coconut gratings or desiccated coconut, jaggery powder or grated jaggery and the almond paste. Don’t keep it on flame yet.

5. Now mix well using a spatula.

6. Now keep the pan on medium flame and start mixing using the spatula. Jaggery will melt and the mixture will start becoming soft and blend well. Keep mixing for about 8 to 10 mins. Add cardamom powder.

7. Mix once and remove the mixture into a bowl.

8. When the mixture is warm, start making ladoos using your hands. It is very easy to make when the mixture is warm and moist. Take a small portion and open close your right hand till the mixture binds well to form a round shaped ball.

9. Make ladoos with all of the mixture. You can also decorate the ladoos with fine sliced Almonds. Done ❤️

Notes:

* I have used desiccated coconut to make these ladoos. You can use freshly grated coconut too.

* Soaking Almonds overnight makes it easier to peel and also increases the nutrition of the Almonds.

* Once you mix coconut, jaggery and almond paste before keeping on the flame, it might seem dry but when you heat it, the jaggery will melt and help combine the mixture well.

* Heat it on medium flame though, else jaggery will burn if heated on high flame.

* When the mixture is warm and moist itself, make ladoos as it is easy that time.

* Store in a dry container for a day or two and then if leftover, you can refrigerate.

* Jaggery can be substituted with sugar too in case your family does not like jaggery flavour.

* Almonds can be substituted with Cashews too.

* I make Coconut Burfis with Cashews and sugar which I learnt many years back from Konkani Saraswat Cookbook by Asha Satish Philar mai. Here is the recipe – Coconut Burfis.

* Other Ladoos with Coconut that I make –

Microwave Mango Coconut Ladoos

Mango Coconut Ladoos

Dry fruit Coconut Ladoos

* All my easy sweet recipes that can be made within 15 mins – Easy sweet recipes Compilation

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