…heat and cook until the mixture starts leaving the sides of the pan. Stir in fried nuts and raisins. Transfer the mixture onto a tray or plate and let it cool. When warm and easy to handle; bind into balls / ladoos. Roll them in dessicated coconut. Refrigerate the Carrot Coconut Ladoos until firm. Serve or gift in cupcake liners. Store refrigerated in airtight containers. Keeps well for a week….
…rava-besan mixture. Mix well to ensure there are no lumps. Set aside. When the mixture is warm; add salt, cardamom powder, dry fruit and mix well. When reasonably cool roll into balls / ladoos of desired size. Ladoos are ready! Enjoy delicious Rava Besan Ladoos. They do make beautiful sweet offerings and great gifts. …
…l the traditional sweets/mithai we truly love & relish. My hubby loves ladoos, burfis & all types of traditional Indian mithai but when it is ladoos I have to consider preferences & hence end up making quite a few types. This is one ladoo which I have a preference for. I remember watching so many of my friends & neighbours over the years making different types of ladoos… each one having their own unique procedure for it. Some of th…
…not have to slog it out on a stove!! So now whenever I want to make besan ladoos, it is goodbye to the traditional way & hello to the microwave! 😀 In the good old days, ladoos would always bring a large smile on one’s face & automatically one would be eager to know what the celebration is about. No one would even give a thought to the calories but today the importance given to health & fitness is tremendous & the mithai which alwa…
…rward to the prasad. People would offer huge baskets of rawa ladoos, besan ladoos, boondi ladoos, banana sheera, rawa kesari, dahi with bananas, pineapple sheera, gulab jamun, jalebis, assorted barfis /burfis, neuris, karanjis, murukkus, chakli, assorted fruits and above all the favorite sweet of Ganapati Bappa… Ukadiche Modak. You won’t believe this! Each household would bring modaks to distribute as prasad on the day assigned for it. We had many…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….