Leftover Roti (Chappati) Laddu

This recipe has sweet memories of my childhood. Every alternate day when I came home from school I asked my mummy to make them. My mom was happy as I ate only 1 chappati but because of these laddus I ate 2-3 chappatis together.

INGREDIENTS:

Leftover paranthas or chappatis 4-5
Almond powder 2 tbsp
Sugar in powder form 1 cup
Pure ghee 1/2 cup

INSTRUCTIONS:

  1. Churn all the leftover chappatis / paranthas in a mixer.
  2. Dry roast it for sometime in a wok or a pan .
  3. Add sugar powder and almond powder and mix  till sugar mixes well.
  4. Add pure ghee so that whole mixture can bind.
  5. Switch off the gas and let it cool down.
  6. Make ladoos out of this mixture.242

Enjoy the leftover paranthas with no tension of wastage and don’t disclose the secret until you serve them to your dear ones 😉

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Til Gur (Jaggery) Laddu

Dishes prepared from Til (Sesame seeds) provide heat and energy to the body which are both necessary to beat the cold in January. Ladoo made with Til and Gur (jaggery) mixed together is definitely prepared on Makar Sankranti.  Til gur ladoo is also called Tilkud. It is very easy to make these Ladoo.

INGREDIENTS:

Til(sesame seeds) – 500 grams/4 cup
Gur (jaggery) – 500 grams
Ghee – 2 tsp

INSTRUCTIONS:

  1. Clean the sesame seeds properly.
  2. Heat oil in a heavy pan (kadhai) on a medium flame, while stirring continuously roast sesame seeds till they turn light brown (if you crush it with hands seed should turn to powder).
  3. Do keep in mind not burn sesame seeds as they tend to burn instantly giving them a bitter taste. Take out the roasted sesame seeds and grind lightly or put it in a mixer and make it a coarse powder.
  4. Break off Gur into small pieces. Pour 1 spoon Ghee in a pan and heat.
  5. Now melt Gur on a low flame, turn off the instant Gur melts.
  6. Put the crushed roasted sesame seeds in the melted Gur and blend well. Til Gur mixture for making Ladoos is ready.
  7. Apply Ghee with hands and make mixture smooth.
  8. Take a little amount (about 1 tbsp) of mixture at a time (mixture has to be hot for making Ladoo, as mixture turns rigid when cold hence, making it difficult to make Ladoos).
  9. Make round shaped Ladoo and place it on a plate, similarly make Ladoos of the remaining mixture and place them on  the plate.
  10. Til gur ladoo is ready to eat. Keep the Ladoos prepared in open air for 4-5 hours and when they turn try store them in an air tight container.
  11. You can take Tilkud out of the container whenever you crave for something sweet to eat.

Notes: You can make round ladoos of the mixture and wrap them in the grated almonds. Shape them with your hands and place them on a plate. White, tempting Ladoos are ready.

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Rose Flavored Coconut Laddu

INGREDIENTS:

Desiccated coconut – 1 1/2 cup and 1/4  for coating the ladoos
Rose syrup – 4 tsp  (I used Rooh Afza)
Condensed milk – 1/2 cup
Cardamom powder – 1/2 tsp
Ghee – 1 tsp

245

INSTRUCTIONS:

  1. In a hot pan put ghee and desiccated coconut. Then roast it for 50 seconds.246
  2. In medium-low flame add condense milk,  rooh afza  and Cardamom powder keep mixing it until the mixture starts leaving the edges of the pan. There is a tendency for it to burn if you cook too much.247
  3. Transfer it to a bowl. Grease your palms with some oil/ ghee and when it cools down a little and warm to handle start taking tsp size and roll them into balls.248
  4. Roll them with the desiccated coconut and arrange them in a plate.249
  5. Refrigerate for 20 minutes to set. You can store them in air tight containers for a week.

Notes: You can even cover it with colored sugar instead of coconut.250

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