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Aliv Ladu in Marathi
Time: 15-20 minutes
Makes: 18 to 20 medium laddus
Ingredients:
4 cups fresh coconut, scraped
1.5 cups jaggery
1/2 cup Aliv seeds
15 Almonds, peeled and slivered
3 to 4 tbsp Chironji (optional)
3 to 4 tbsp Golden raisins
1/2 tsp nutmeg powder
Method:
1) Soak aliv seeds in coconut water for 2 and 1/2 hours.
2) Heat a pan. Add soaked aliv seeds, scraped coconut and jaggery. Cook over medium heat until thick.
3) Once mixture becomes little dry, add almonds, chirounji, golden raisins and nutmeg powder. Mix well and make laddus.
Tips:
1) Cardamom powder can be added instead of nutmeg powder
2) Incase, if you don't have coconut water, use normal water.
Related Recipes -
Dates Laddus in Marathi
Time: 15 minutes
Yield: 10 to 12 small laddus
Ingredients:
25 Dates, Pitted (1 cup after grinding)
1/2 cup Almonds, coarsely ground
1/2 cup grated dry coconut, lightly roasted
1 tbsp ghee
1 tsp Poppy seeds
Method:
1) Heat ghee into a pan. Add poppy seeds and roast for few seconds. Then add ground almonds, lightly toasted dry coconut and ground dates. Saute over low flame for 3 to 4 minutes.
2) Mix well. Transfer this mixture into a plate. Grease palms with little ghee. Take a small portion, press tightly and make round shaped laddu. Make laddus while mixture is still warm.
Do not make big laddus. One laddu should be the same size of a lemon.
Tips:
1) Black dates can be used instead of regular dates.
2) I had only used almonds. However, 1/2 cup mixture of pistachio, cashews and almonds can be used. If you want to add more dry-fruits, increase the amount of dates accordingly.
3) More ghee can be added to your taste.
4) I had used ready-made sliced almonds. Try not to use them because it becomes very difficult to shape laddus (they fall apart).
5) Use moist dates to make soft laddus.
Rava coconut Laddu in Marathi
Yield: 22 to 24 medium laddus
Time: 30 minutes
Ingredients:
2 cup Rava (Fine)
1 cup scraped fresh coconut
1 and 1/2 cup sugar
1 cup water
3 to 4 tbsp pure ghee
1/2 tsp cardamom powder
25 Golden raisins
Method:
1) Dry roast rava over medium-high heat for 5 minutes. Stir continuously to prevent rava from burning. [Note - Do not roast too much until color changes as we are going to roast it again]
2) Transfer roasted rava to a big thali (plate). Add fresh coconut and mix. Let rava soak the moisture from coconut for 10 minutes.
3) Heat a pan. Add ghee and wait until it melts. Add rava-coconut mixture and roast for 8 to 10 minutes over medium-high heat. Stir continuously. After few minutes you will sense nice aroma of ghee and roasted rava. Roast until color changes very slightly.Transfer roasted rava to a big thali.
4) Now, prepare one string consistency sugar syrup. For that, mix sugar and water to a medium saucepan. Bring it to a boil. Stir occasionally. To check one string consistency, dip a spoon in syrup, touch carefully with your index finger. Press your index finger against your thumb.When finger and thumb pull apart, a thin string should form between them [the string will be for fraction of a second]. OR the easy way is, once syrup starts boiling, boil for 3 to 4 minutes and turn off the heat.
5) Immediately, pour the syrup on roasted rava. Mix nicely. Consistency of the mixture will be very loose. However it will thicken after sometime. Add cardamom powder. Mix this mixture occasionally.
Once mixture is thick enough to form a ball, make laddus. Stick one golden raisin on each laddu.
Tips:
1) The shelf life of laddus are no more than 7-8 days due to fresh coconut. If the weather is hot and humid it might be 3 to 4 days.
2) Usually, Rava gets in 3 qualities, Coarse, fine and superfine. For above recipe, use fine quality rava. Coarse rava will give grainy texture. Superfine rava almost looks like white flour, so it is not suitable for this recipe.
3) If the laddu mixture becomes dry, that means sugar syrup has got two or three string consistency. In that case, boil 1/2 cup water plus 3 tbsp sugar. Boil for 3 to 4 minutes and pour it on the mixture. Mix and make laddus after couple of hours.
4) Sliced dry fruits can be added according to your preference.
5) Use only white part of coconut and avoid black particles from shell.
Fenugreek Laddu in Marathi
Time: approximately 2 hours
Yield: 25 medium laddus
Ingredients:
1 cup Wheat flour
2 cups Soybean flour
1 cup Cashew powder
1 cup Dry dates powder
1/2 cup Almond powder
1/2 cup Pistachio powder
2 cups Dry coconut, grated and roasted
50 gram Dink Powder (Edible Gum)
50 gram Fenugreek seeds
2 to 2 and 1/2 cup Jaggery, grated
Approximately 1/2 kg Ghee
Method:
1) Heat a pan nicely. Then turn off the gas. Roast the fenugreek seeds for few minutes. Ground the roasted fenugreek to fine powder.
2) In a deep bowl, take around 2 cups of warm ghee. Add fenugreek powder and Dink powder. Mix and beat the mixture for around 15 minutes. Do it alternate days for about 8 days. Beating fenugreek along with the ghee helps to reduce bitterness of the fenugreek.
3) Roast the powder of Cashew, Almonds, Pistachio, Dry dates separately by adding a tablespoon ghee for each roasting.
4) Roast the soybean flour and wheat flour. Add few tablespoon of ghee while roasting.
5) Mix all the ingredients. (Roasted powder of Cashew, Almonds, Pistachio, Dry dates, Roasted Coconut, beaten Dink and Fenugreek powder, Roasted flours)
6) Take the jaggery into a pan. Add 2 to 3 tbsp water. Heat the pan and melt the jaggery. Once jaggery is melted, turn off the heat. Add the above mixture immediately. Mix nicely and make the laddus while mixture is still hot.
Dinkache Ladu in Marathi
Yield: 25 to 28 medium Laddus
Time: approx 1 and 1/2 hour
Ingredients:
200 gram Dink (Edible Gum)
Ghee - Little less to 1/2 KG
1 cup Mung Flour
1 cup Soybean flour
3/4 cup coarsely ground Almonds
3/4 cup coarsely ground cashew nuts
3/4 cup coarsely ground Pistachio
1 cup dried dates powder
1/4 cup raisins
1 cup dry coconut, grated
1 nutmeg, finely grated
3/4 KG good quality Jaggery
Method:
1) Heat ghee into a wok. Deep fry dink. Keep the fried dink into a plate. Roast mung flour and soybean flour in the remaining ghee.
2) Roast ground almonds, cashew nuts, pistachio and dates powder separately. Use 1 to 2 tbsp ghee with each roasting.
3) Dry roast grated coconut. Grate the nutmeg and make fine powder.
4) Then mix all these ingredients (roasted flours, roasted dry fruits, nutmeg, fried dink, roasted coconut)
5) Add 1 cup of water to a pressure cooker. Put 1 container inside the pressure cooker. Add grated jaggery to it, keep the container open. Then pressure cook upto 2 whistles.
6) Immediately after pressure releases, take the jaggery container out from the pressure cooker. Transfer the jaggery to a big Thali (Plate). Add the prepared mixture to the jaggery. Mix and make Laddus while mixture is hot.
Tips:
1) If you don't have pressure cooker, put the grated jaggery in a nonstick pan. Add 2 to 3 tbsp water. Let the jaggery melt over medium heat. Once all the jaggery is melted, turn off the heat and add the mixture prepared in step 4.
Gulpapdi Laddu in Marathi
Time: 25 minutes
Yield: 5 to 8 medium laddu
Ingredients:
1 cup Wheat flour
1/2 to 3/4 cup pure Ghee
1/2 to 3/4 cup grated Jaggery
1/2 tsp Cardamom Powder
Method:
1) Heat ghee into a pan. Add wheat flour and roast over medium heat until you sense nice aroma. It will take about 6 to 7 minutes. Stir continuously.
2) Once wheat flour is roasted nicely, lower the heat, add jaggery and cardamom powder. Mix nicely until jaggery mingles nicely.
3) Make laddus when mixture is hot.
Note:
1) To make these laddus more healthy, Add 1 tbsp dry-dates powder, 1 tbsp almond powder, 1 tbsp roasted dry coconut (grated) along with jaggery. If you are going to add all these ingredients, increase the amount of ghee by a little.
Ingredients:
