Raagi - Almond Laddu

Ragi/Finger Millet and Almond Laddu is a sweet dish. It is a healthy Laddu. It is one of the traditional nutritious energy loaded Laddu.

Raagi/Finger Millet is a staple food of Karnataka and some parts of India. It is also known as healthy grain. Many dishes can be prepared from ragi.
I do remember those days, when school children return back from school this Unde was the evening snack for children. Roasted ragi,  powdered nicely, mixed with coconut and jaggery laddu (no almonds were used because it was considered as rich people food) used to tempt us to get more. Those were the golden days of life.
I have prepared this laddu using ragi flour, some almonds, cardamoms and jaggery.
Lets see some benefits of Cardamom. 
Cardamom is called as the queen of spices. It is said to be originated in India, Nepal and Bhutan. The health benefits are like it is good for gastrointestinal protection, cholesterol control  and improvement of blood circulation in the body. It is also useful for curing dental diseases and urinary tract infections. Cardamom helps to remove the toxin from our body, prevent and relieve cold and flu in small way and also good for bronchitis and coughs. Cardamom helps to lower the blood pressure and prevents blood clots. They contain good anti oxidant properties and anti inflammatory properties.
Now lets see the recipe :

Things Needed :

Ragi/Finger Millet : 2 Cups
Almonds : 1 Small bowl (10 to 15 )
Roasted Channa : 2 to 3 Tablespoons
Jaggery : 1 Cup
Cardamom : 5 to 6
Ghee : 1/2 Cup
Coconut : 1 Cup

Method :

1. Dry roast ragi/finger millet nicely till the raw smell disappear. (Low flame).

2. Dry grind roasted channa and keep it aside.
3. Dry grind almonds and cardamom and keep it aside.

4. Grate coconut and dry roast it.

5. Now keep a pan on the fire and put jaggery. Add 1/2 cup of water.
6. Let the jaggery melt nicely and boil.
7. Jaggery mixture starts boiling. Bubbles up. Stir a little.

8. Let the jaggery mixture be one string consistency.
9. Add roasted ragi/finger millet and roasted channa powder. Mix it nicely.
10. Add almond, cardamom powder. Mix it well and put off the fire.

11. Add grated coconut and 2 to 4 tablespoons of ghee.
12. Now take a handful of the ragi - almond mixture and prepare laddu.

13. Laddu is ready to serve.

14. Put the laddus in a air tight box or bottle. It can stay for at least a week.

Note : 

Dry roasting of ragi flour should be on low flame. Roast it nicely till the raw smell disappear. Adding more ghee is optional. You can add dry fruits. I have added dry grapes/raisins only. Dry roasting coconut will help the laddu to stay long.
Remember : If you find it difficult to prepare laddu,, add ghee (let the consistency of the ghee be lquid ), and then prepare laddu. Or, just sprinkle very little hot milk and mix it well and prepare laddu.(These laddu should be kept in the fridge because of adding milk). Or grate jaggery and powder it nicely and then add it the mixture and mix it well. So that you can prepare laddu easily.
Time : 40 minutes
Serves : 20 to 25 laddus. 

Dry Fruits Laddu (Without Sugar)

Happy New Year 2016 to Each and Every one.

Just thought of some thing sweet. My last post also is a sweet dish. This time I wanted to try this sweet with natural sweet content from dry fruits it self. It is a big hit and you also will love this sweet laddu and it is healthy dish, I don't have to tell you.
I have used some figs, dates and some nuts like almond, cashew and raisins.
Dry Fruits Laddu can be kept long and it can be given to kids in their lunch /snack box to munch during their snack time. It is 100% healthy and any one can eat them or munch them.
Lets see some benefits of having figs in our diet. 
Figs/Anjeer has numerous health benefits. It is rich source of dietary fiber and improves the digestion. It is good for people who suffer from constipation and irritable bowel syndrome. They are low in calories. It also helps to prevent hypertension. They are rich in antioxidants. They also help to eliminate free radicals that can cause blood vessels and take good care of heart. Figs help in strengthens our bones. It helps to cure anemia since it contain good amount of iron. Eating figs is a natural way to raise the hemoglobin level. It is rich source of minerals like zinc, iron,  manganese and magnesium. It also helps to balance the minerals between the potassium and sodium level in our body. It helps in reproductive health.
These Dry Fruits Laddus are easy to prepare and can be kept for many days.

Things Needed :

Dry Figs : 1 Cup
Dry dates : 1 Cups
Apricot : 1/2 Cup
Raisins : 1/2 Cup
Almonds : 1 Cup
Cashew Nuts : 1/2 Cup
Ghee : 1 Tablespoon
Red Kallusakkare ( Rock Candy) : 2 Tablespoons

Method :
1. Dry grind all the dry fruits (almonds, figs, dates, apricot and rock candy), one by one except raisins/drakshi and cashew nuts and keep it aside.
2. Cut cashew nuts into small pieces.

3. Keep a pan on the fire and heat. Put ghee and fry cashew till they turn slightly red. Remove from the ghee. Add raisins and fry till they turn fluffy.

4. Now put all the dry ground ingredients in a big bowl. Add fried cashew nuts and raisins to it. Mix it well.

 5. Take a handful of nuts mixture and prepare laddu. The moisture in the dates, figs and apricot helps to prepare the laddu easily.

 7. Eat or serve a laddu in a day. (one laddu is more than enough per day).

Note :
Dry grind all the ingredients nicely till they turn powder. It helps to prepare laddu easily. You can add more ghee if you wish to. (but not necessary). Do not add any ground nuts or roasted chenna (hurikadale/pottu kadale). The taste differ. Adding more cashews and raisins are optional. Adding more rock candy is also optional. Adding dry coconut (Kobbari) is also optional. ( I have not used). Roasting all the nuts are also optional. (I have not roasted).

Time : 20 minutes
20 laddus can be made.  (size of the laddu matters).

Shri Krishna Janmaastami Special : Laddu

 Happy Shree Krishna Janmasthami to Every One. Try These Ladus and Enjoy...

Shri Krishna Janmastami is a festival celebrating Shri Krishna's Birth. It is an annual celebration of the birth of Lord Shri Krishna the eight avatar of Lord Vishnu. Krishna was the eighth son of Devaki and Vasudeva.
The festival is celebrated on the eighth day (Astami ) of the Krishna Paksha of the month of Shravana (August to September) in the Hindu Calendar.
Hindus celebrate Janmashtami by fasting and staying up until midnight the time when Krishna is believed to have been born. At midnight devotees gather around and have special pooja and reading of the Hindu religious scripture Bhagavad Gita.
Gokulastami is known as Krishnashtami, Saatam Aatham, Gokulastami, Ashtami Rohini and Shri Krishna Jayanti and Shree Jayanthi
Special poojas are done on the whole day and prasadam is prepared and offered to God Shree Krishna at midnight at the time of his birth. The next day fun filled celebrations, Rathotsava is done in grand manner.  Dahi Handi (mosaru kudike) is more popular (breaking the buttermilk filled pots which are hanged on the tops is a popular cultural activity is very popular in many places like Udupi(Karnataka State ), M umbai (Maharastra) and other parts of India and other parts of the world too.
Chakkuli or chakli, laddu and many many different types of savoury and sweet dishes are prepared and offered to Lord Krishna on that day.
 Here are some Laad/ unde which can be prepared quickly and offered to God Krishna.

1. Pancha Kajjaya :

Things Needed :
Thin Poha/Awalakki : 1 Cup
Jaggery : 2 Tablespoons
Cardamom : 2 Pods
Ghee : 1 Teaspoon
Fresh grated Coconut : 2 Tablespoon
Method :
1. Grate coconut. Remove the seeds from the pod and powder it.
2. Take a big bowl and put thin avalakki, jaggery, grated coconut, powdered cardamom and ghee.
3. Mix it well and shift the ready panchakajjaya to a serving dish.
Note : You can add cashew nuts to Pancha kajjaya. Kajjaya means sweet and panch means 5. Five ingredients are used to do this sweet dish.It is said that Shree Krishna likes Avalakki/ Poha.

2.Rava Laadu :

Things needed :

Chiroti rava : 2 cups
Sugar : 1Cup
Cardamom : 3 to 4 pods
Ghee " 1/2 Cup
Mixed nuts : 2 Tablespoons
Milk : 2 Tablespoons (Optional)
Method :
1. Fry cashew nuts, raisins in a tablespoon of ghee.
2. Powder sugar and cardamom seeds in a mixi jar and remove it and keep it aside.
3. Add chiroti rava and fry nicely till the raw smell disappear.
4. Put off the fire and put fried rava mixture in a big bowl.
5. Add powdered sugar and mix it slowly. Let it cool a bit. ( 2 to 3 minutes).
6. Add ghee to the rava -sugar mixture and mix it well.
7. Take a handful of the mixture and prepare laddu.
8. Arrange them in a tray.
Note : You can add copra or fresh grated coconut to it. If you find it difficult to prepare laddu, sprinkle very little hot milk and it helps to prepare laddus.

3. Sesame Laadu :

Things needed :
Sesame seeds : 1 Cup (White or black)
Jaggery : 1/2 Cup
Coconut : 1 Cup
Cardamom : 2 pods.
Ground nuts : 2 Tablespoons
Method :
1. Dry roast ground Nuts and remove the outer skin. Dry grind only once or twick. (not into powder).
2. Dry roast sesame seeds till they pop up. Dry grind it into powder. Add cardamom seeds while grinding and then dry grind).
3. Keep a pan on the fire. Add jaggery and water. (1/2 of quarter cup).
4. Let the jaggery melt nicely and it bubbles up. Let it turn to one string consistency. Put off the fire.
5. Add powdered sesame seeds, dry ground ground nuts and grated coconut. Mix it nicely.
6. Add cashew nuts pieces and a tablespoon of ghee. Prepare laddus and arrange them in a tray.
Note : You can add little more jaggery if you like more sweet. No need to add more ghee, since sesame seeds, ground nuts and coconut contain oil in them. Adding more cashews adds to the taste.

4. Wheat and Besan Laadu :

Things needed :
Besan /Channa flour : 1 cup
Wheat flour : 1 Cup
Sugar :  1 Cup
Cashew nuts : 1 Handful (small pieces)
Ghee : 3/4 Cup
Cardamom : 3 to 4 pods
Method :
1. Powder sugar with cardamom pods.
2. Put a tablespoon of ghee and fry cashews till they turn golden brown.
3. Add wheat flour to the pan and fry till the raw aroma disappear.
4. Add channa/besan flour and fry along with wheat till raw smell disappear.
5. Put off the fire and remove the fried flour mixture to a bowl.
6. Add sugar. Mix it nicely. Leave it for few minutes.
7. Divide the mixture into 2 to 3 portions
8. Add ghee little by little and mix the flour nicely and prepare laddus. Add ghee if you want little more.
Note : You can fry channa/besan flour and wheat flour separately. Fry it on the low flame. Add only the required ghee. Use little by little. Let the ghee in liquid form.

5. Mixed Nuts Laadu

Things Needed :
Ground Nuts : 1 Cup

Roasted channa : 1 Cup
Almonds : 1/2 Cup
Cashew Nuts : 1/2 Cup (Optional)
Jaggery : 1 Cup
Ghee : 2 Tablespoons
Method :
1. Roast ground nuts and remove the husk.  Dry grind roasted channa and almonds in to powder. (coarsely )
2. Fry cashew nuts in 1 teaspoon of ghee and remove from the pan.
3. Keep a pan on the fire. Put water and jaggery and let jaggery melt.
4. Let it boil till it gets string consistency. Add ground nuts, powdered channa and almonds.
5. Add fried cashews and mix it well and prepare laddu when it is hot. ( once it is cool you can not prepare laddu).
Note : You can add little coconut to the mixture. Use little ghee to prepare laddu. Use little
ghee if necessary.

6.  Dates and Nuts Laadu/laddu/unde :

Thins Needed :

Almonds : 1 Cup
Dates : 1 Cup
Cashews : 1/2 Cup
Poppy Sees : 2 Tablespoons
Kallu sakkare : (Rock sugar) : 1/2 Cup
Method :
1 . Remove the seeds from dated and dry grind.Put it in a big bowl.
2. Dry grind almonds coarsely and put it along with dates.
3. Dry grind Kallu sakkare and add it to the dates mixture.
4. Dry roast poppy seeds and add it to the dates mixture.
5. Fry or dry roast  cashew nuts and add it to the mixtrue.
6. Mix it nicely and prepare laddu with the mixture of almonds, dates, rock stone and cashews.
Note : Adding Kallu sakkare is optional. You can add more dates if you want. No need to add any ghee to the mixture. No need to fry any thing except poppy seeds and cashews.
Note    : Each laddu preparation takes 30 to 40 minutes. (all together).
You should melt jaggery and filter it with a strainer and then use it for a healthy purpose. Adding more or less ghee to the laddu is optional. Adding more nuts adds to the taste. 
Happy Gokulastami once again to you all

Almonds - Raisins Laddu

Almonds - Raisins Laddu is a sweet dish and it can be munched at any time of the day.It is one of the healthy, nutritious laddu with less ghee and its good for all age group

Ready to serve Almond -Raisins Laddu

Almonds are known for its healthy values. I have used almonds, raisins, roasted channa (hurikadale - Kannada language) and little cashews . Added jaggery for sweet taste. A tablespoon of ghee for nice flavour. Raisins are dry grapes.. (It is also called as Currents or Sultanas). 
Lets see some benefits of having Almonds and Raisins in our diet.
Almonds are packed with vitamins, minerals, protein and fiber. They are associated with a number of health benefits. One handful of almonds, around one ounce, contains one - eight of our necessary daily protein. Almonds are source of vitamin E, copper, magnesium. They contain high levels of healthy unsaturated fatty acids and antioxidants. They are good for diabetes, lowering the cholesterol and control blood sugar in our body.
Raisians are rich source of energy, vitamins, electrolytes and minerals. They are rich in fiber, vitamins and anti oxidants. They help and lower the cholesterol and blood sugar levels. They act as anti cancer agents.They helps to ease the constipation problems. They are free of gluten, toxin and good alternative for people who suffer from gluten allergy. Raisins are rich sources of minerals like calcium, magnesium, copper and zinc. They also filled with healthy electrolyte potassium. It is good source of some B - Complex Vitamins.

Ready to serve Almond -Raisins Laddu

 Lets see the recipe now :

Things Needed :

Almonds : 1 Cup
Raisins  : 1 Cup
Roasted Channa (Hurikadale ) : 1 Small Cup ( 4 Tablespoons).
Cashew Nuts : 2 to 3 Table spoonsDry coconut  (Copra) : 1 (Small one )
Jaggery : 3/4 Cup
Cardamom :  5 to 6 pods.
Ghee : 2 Tablespoons.

Method :

1. Dry roast almonds slightly and dry grind coarsely. Add 1 teaspoon of ghee and fry cashews and raisins. Keep it aside.
2. Cut dry coconut and dry grind it nicely. Remove the outer cover of almonds and keep the pods aside.

3. Dry grind channa and cardamom into powder and keep it aside.

Roasted Channa (Hurikadale)

4.Keep a big pan on the fire and heat. Put jaggery and 1/2 (half) cup of water.

5. Let it melt on low flame. It starts to form bubbles. Check the consistency. It should be one string consistency.

6. Add dry ground almonds, dry coconut, channa powder mix, ghee fried cashews - raisins. and 2 spoon of ghee.

Adding dry ground coconut

Adding dry ground Almonds and fried cashews -raisins

7. Stir nicely and let it mix nicely. Put off the fire and pour the mixture into another big bowl.

Adding Roasted Channa dry ground powder

8. Take a handful of nut mixture and prepare laddu.

Add caption

9. If you find it difficult to form laddu, add warm milk or hot ghee on the top of the mixture and try to prepare.

After mixing every things.

Preparing Laddu

Ready to Serve Laddu

Note :

The jaggery syrup consistency should be exactly one string consistency. Or Laddu may turn hard or you may not be able to prepare laddu. (it may not be firm). Adding more ghee is optional. It adds to the taste. Remember the laddus prepared using warm milk may get spoiled within two days.Better keep them in fridge.
Preparation Time : 10 Minutes
Cooking Time : 2o Minutes
Total Time : 30 Minutes
20 to 25 Laddus can be prepared.

Mixed Nuts Laddu

Mixed Nuts Laddu is a mixture of grond nuts, sesame seeds, chenna, poppy seeds and jaggery with a very little ghee. All these ingredients are oil content. During winter our body's moisture dries up and we need to consume the requirement of the body through the food habits. During Sankranti we share and eat ellu bella (sesame seeds - jaggery - coconut mixture). I thought of doing the same ingredients and turned as laddu.

Mixed Nuts Laddus are very healthy munching stuff during winter season. During winter out body dries up and these food helps to provide the need.
I have used Seseme seeds, poppy seeds, ground nuts, jaggery etc.
Lets know the benefits of having " Poppy Seeds " in our diet.
Poppy seeds contain anti - oxidants and health promoting properties. They contain mono unsaturated fatty acids that helps to lower the bad cholesterol and increase good cholesterol levels in the blood. Poppy seeds outer coat is a good source of dietary fiber that helps to eases the constipation problems. These seeds are rich in B - complex Vitamin sources. Poppy seeds contain good level of minerals like iron, copper, calcium , potassium, manganese, zinc and magnesium.

Things Needed :

Ground Nuts : 2 Cups
Chenna : 1 Cup
Poppy seeds : 50 Grams.
Coconut (dry) :1 cup
Sesame seeds : 1/2 Cup
Jaggery : 1 Cup
Ghee : 1 Table Spoon

Method :

1. Dry roast ground nuts and remove the outer skin and keep it aside.

  
2. Keep a pan on the fire put jaggery and add 1/4 of water. Let it boil nicely and jaggery completely dissolve.
3. Now sieve the jaggery water and remove the dirt from it.

4. Now keep a pan on the fire and dry roast sesame seeds and poppy seeds one by one until the raw smell disappear.
5. Let the roasted ingredients cool. Dry grind dry coconut (Copra - kobbari ) and poppy seeds together.

6. Dry grind chenna nuts and ground nuts ( just 2 to 3 churns will do) one by one and put all the ingredients together in a big bowl.

7. Keep a big pan on the fire and put jaggery content and boil till they bubble up.
8. Let it boil for 2 to 3 minutes to get the right consistency. (One string pakam).
9. Add a table spoon of fresh grated coconut.

10. And then add the ground dry coconut, chenna, ground nut, poppy seeds and sesame seeds.
11. Mix it nicely till they get mixed and put off the gas.

12. Add 1 Table spoon of fresh ghee and mix it well .

13.. You can divide the mixture in two to three parts. Cover the mixture to retain the heat.

14. Take a handful of mixture and with the help of your palm and fingers prepare Laddu.

15. Laddus are ready to serve.

Note :

You must roast the ingredients nicely till the raw smell disappear. ( Do not over roast and burn). Do it on low flame slowly).
You can add more ghee if you wish. Adding cashew nuts adds to the taste. ( I did not add).
Adding more jaggery is also an optional. If you are not able to prepare ladu use a spoon of melted ghee on the mixture and then try. It holds it tightly or use fresh warm milk and prepare laddu. (The laddu may get spoil ) It may be kept only one or two days outside.
Time : 30 minutes
40 to 50 Laddus can be prepared.