Vatalya Daliche Ladu

Wish you all a very Happy Diwali!!! 

This Diwali with all type of common 'Pharal', I had planned to try some different type of sweets or savory items. As my daughter is too small, I managed to try out this in her afternoon nap timing.

This is a typical Maharashtrian recipe. My Friend, Sonali used to do this Ladoo very Nicely.  It tastes really awesome and definitely very different than a normal Besan Ladoo. Must try recipe for This Diwali…...

 

 

Ingredients

Chana dal - 4 cups

Pure Ghee - 2 cup

Sugar - 3,1/2 cups

Water - 1,1/2cup

Milk - 1/2 cup

Saffron - 1/2 teaspoon

Cardamom Powder - 1 teaspoon

Almond chips  - 2 teaspoon

 

Procedure

Wash & soak chana dal for 4-5 hours. Then grind it to a coarse  paste. It should not a very soft paste.

 

Heat Pure ghee in heavy bottom pan.  Now add grinded dal to it.  Stir it continuously on low flame. It may take an hour or so .  Dal should get golden colour with nice aroma.  You have to take precaution while doing it. Dal should not stick to the bottom, so it should be on low flame only. Now remove it from burner.

 

In a nonstick pan take sugar and water to make a syrup. Boil it till you get 2 strands consistency (2tari pak in Marathi). You can easily make out two strings when you take a little drop of syrup in your two finger's tip (pressing and then separating from each other). Syrup is ready.

 

 

Now add milk, saffron and cardamom powder to it and mix wel.  Then add roasted chana dal paste in it. And mix it neatly till bottom. Cover it and keep aside for 2 hours so that dal will absorbs all the syrup.

 

 

Then Make Ladoos  of any size you want. I made small size ladoos. So I got 45 ladoos from this mixture. Tasting really yummy & very soft :-P.

Dinkache laadu/ Antin Undi

Another traditional recipe for Winter. Dink means edible gum crystals. Ladoo of this with coconut and lots of ghee and dry fruits are very healthy and specially prepared in winter. Old people used to eat this ladoo in winter because it generates heat and strength in body. Dinkache ladoo are traditionally given to ladies after their delivery to strengthen the body. Ladoos in this picture also prepared by My Bhabhi, Sapna's Mother after Sapna's delivery.

Ingredients
Dink/antu (gum/resin) - 2 tablespoons
Grated dry coconut - 1/2 cup
Finley Chopped cashew - 2 tablespoons
Finley Chopped almonds- 2 tablespoons
Finley Chopped kharik (dry dates)- 2 tablespoons
Finley Chopped walnuts- 2 tablespoons
Raisins - 1 tablespoon
Poppy seeds - 2 tablespoons
Cardamom powder - 1/4 teaspoon
Nutmeg powder - 1/4 teaspoon
Jaggery - 1 cup
Pure ghee (preferably homemade) - 2 tablespoon


Procedure
Heat a ghee in a kadai and put dink in it. Slowly it will start puffing like small balls. When all the dink got puffed remove it from kadai but keep the ghee as it is in kadai. Now fry all dry fruits one by one in ghee till it turns to slightly brown. Then fry poppy seeds and dry coconut. Crush fried dink little. Mix all fried ingredients. Now take 1/2 cup of water and bring it to boil. Add jaggery and make a thick syrup of it. (When we put a drop of syrup in water it should sit like a ball, then the syrup is done.) Now add all fried ingredient's mixture and cardamom and nutmeg powder in syrup and mix wel. Apply ghee on your palm and make ladoos when the mixture is warm. Store it in a container. If you want to get feel of eating just done ladoos after 10-15 days, just microwave it for 10-15 seconds….ladoos will taste more yummy.

Besan Ladoo

First of All I want to share my happiness with you.... 2 days back we shifted to our new house. Till now my house is in mess..... lots of things to do..... have to decorate house for Diwali...prepare Diwali Faral............hmmm lets see how things work for me....... but I am enjoying it ;-). As everybody knows from tommorow Diwali will Start. So I want to share a authentic and easy recipe "Besanache Ladoo" For this Diwali eve.

Ingredients
Besan (Gram flour) - 4 cups
Powdered Sugar - 2 cups
Pure Ghee- 1 cup
Cardamom Powder - 1 teaspoon
Raisins - 10-12
Chopped cashew/ Almonds - as you like.

Procedure
Heat pure ghee in heavy bottom kadai. Add besan and Mix well. Be carefull that lumps should not form. Roast it stiring continuously on low flame. Initially it will feel dry but if you go on stiring it will get little loose. When the colour changes to golden brown and you can feel nice aroma. Turn off the flame. When it get cool add powdered sugar, cardamom powder and chopped dry fruits in it and mix wel. Make small balls.... ladoo from it and on top of it put one raisin and slightly press it. Lovely ladoos are ready for Lakshmi Poojan Naivedyam.

Policha Ladoo

Last December I posted leftover chapati (POLI in Marathi) recipe "Kuskara". Kuskara is our all-time favorite dish. Yesterday after so many days I made Policha Ladoo that is chapati or roti ladoo. Aai used to do this for us as a evening snacks with morning leftover chapattis. I tell you this ladoo will turn out good only with 12-24 hrs old chapati. So that they will crumble very easily.

Ingredients

Chapati - 4-5

Grated or powdered jaggery - 4tablespoon

Ghee - 1 tablespoon

Poppy seeds - 1 teaspoon

Grated dry coconut - 1 tablespoon (optional)

Cardamom powder - 1/2 teaspoon

Procedure

Tear chapatis into pieces and grind the chapatis coarsely in a mixer. Heat kadai and add ghee into it. Fry poppy seeds in ghee. Then add grinded chapati. Fry it for 1 minute. Now add jaggery, grated dry coconut and mix well. Saute it till jaggery melts properly. Take off heat. Add cardamom powder. This mixture should be little soft. If the mixture is little dry add little milk into it. Make little ladoos of it. Everybody will be happy and you can solve the problem of leftover chapatis:)

My contribution for Think Spice Think Poppy Seeds initiated by Sunita

Naralipakache Ladu

One more Sweet for Diwali…….. How can we celebrate Diwali without varieties of laddoo. This year I have made Besan Ladoo and Naralipakache Ladoo. Naralipakache Ladoo is a combo of Rawa (sooji) and coconut. So one more item from Diwali pharal for u…..

Ingredients

Rawa/ sooji / semolina - 4 cups
Grated fresh coconut - 2 cups
Sugar - 1,1/4 cups
Pure ghee - 1 cup
Cardamom Powder - 1 teaspoon
Raisins - 1 tablespoon
Water - 3/4 cup

Procedure

Heat ghee in heavy bottom pan. Add rawa and stir continuously till it becomes slightly brown and gives nice aroma. Now add coconut and stir for another 4-5 minutes. Keep this mixture aside. Take a heavy bottom pan and add sugar and water. Make a syrup of it. Boil it stirring constantly till it reaches to one string stage (in marathi we say "Ektari pak".). If you touch the sugar syrup between your fingers one string will come. Now add raisins, cardamom powder to it and mix well. Now add rawa-coconut mixture. Mix it properly. Switch off the flame. Cover it and keep aside for 1 hour. Then make a small ladoos of this mixture.

Treat from Khaugiri for Diwali 2009 contest hosted by PriyaAnd Purva's Diwali DhamakaAnd Solkadhi's Festival Feast And Shreesha's Sweet Series event.