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Check Out These Healthy Ladoo Recipes!👌😋

WITHOUT CATEGORY

Check Out These Healthy Ladoo Recipes!👌😋

#ragiladoo #panjiriladoo #ladoorecipe

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Ragi Ladoo

Servings – 5 – 7

INGREDIENTS
Ghee – 10 milliliters
Cashews – 50 grams
Ghee – 10 milliliters
Coconut – 15 grams
Sesame seeds – 1 tablespoon
Finger millet flour – 300 grams
Jaggery powder – 170 grams
Cardamom powder – 1/2 teaspoon
Ghee – 130 milliliters

PREPARATION
1. Heat 10 milliliters ghee in a pan, add 50 grams cashews and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 10 milliliters ghee in a another pan, add 15 grams coconut, 1 tablespoon sesame seeds and roast until it turns golden brown in color.
4. Remove it from heat and transfer this into a blender, add the roasted cashews and blend it into a fine powder.
5. Take a skillet, add 300 grams finger millet flour and dry roast for 12 – 15 minutes or until it turn golden brown in color.
6. Remove it from heat and transfer this into a mixing bowl, add 170 grams jaggery powder, blended mixture, 1/2 teaspoon cardamom powder, 130 milliliters ghee and mix all the ingredients well.
7. Take some mixture in your hand and shape it into a ball.
8. Serve or store in an airtight container.

Panjiri Ladoo

Servings – 5 – 7

INGREDIENTS
Ghee – 30 milliliters
Lotus seeds – 30 grams
Ghee – 15 milliliters
Edible gum – 2 tablespoons
Ghee – 15 milliliters
Almonds – 25 grams
Cashews – 25 grams
Melon seeds – 1 tablespoon
Ghee – 50 milliliters
Semolina – 75 grams
Ghee – 350 milliliters
Wheat flour – 400 grams
Coconut – 25 grams
Raisins – 20 grams
Powdered sugar – 150 grams

PREPARATION
1. Heat 30 milliliters ghee in a pan, add 30 grams lotus seeds and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 15 milliliters ghee in a another pan, add 2 tablespoons edible gum and roast until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 15 milliliters ghee in a another pan, add 25 grams almonds, 25 grams cashews, 1 tablespoon melon seeds and roast until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat 50 milliliters ghee in a another pan, add 75 grams semolina and roast until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Heat 350 milliliters ghee in a skillet, add 400 grams wheat flour and mix it well.
10. Stir continuously until the wheat flour starts to leaves the sides of the skillet.
11. Cook until a layer of ghee comes at the top and the wheat flour is perfectly roasted.
12. Remove it from heat and cool.
13. In a blender, add the roasted lotus seeds, roasted edible gums and blend it into a fine powder.
14. In a mixing bowl, add the cooked wheat flour mixture, blended mixture, roasted semolina, roasted dry fruits, 25 grams coconut, 20 grams raisins, 150 grams powdered sugar and mix all the ingredients well.
15. Take some mixture in your hand and shape it into a ball.
16. Serve or store in an airtight container.

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