How to make Besan Ladoo (Gram Flour Ladoo)

Welcome to my kitchen, Today we will make Besan Ladoo (Gram Flour Ladoo)

Besan Ladoo an Indian dessert usually made during festive times. It is one of the popular ladoo variety often made during festive occasions. Besan ladoo is easy and healthy sweet which is made all over India. besan ladoo is not only delicious and aromatic but also has a melt in the mouth texture.you can store it in an airtight container. and can serve it to your guest when you required it. so let's know how to make it.

Ingredients for Besan laddoo (Gram Flour Ladoo)

• 2 cups besan (gram flour)
• ¼ cup or 4 tablespoon ghee (clarified butter) - add more ghee, if required
• 1 cup sugar powdered or boora
• 4 green cardamoms - powdered
• 1 or 2 tablespoon golden raisins or cashews (which you want to eat you can mix in ladoo)

Making method of Besan Ladoo (Gram Flour Ladoo)

Step 1:- Heat a thick bottomed pan. keep the flame to low and roast the besan(gram flour), stir continuously so that besan gets browned evenly and does not burn.

Step 2:- After a few minutes, the color of besan will change. While you are roasting gram flour, in the meantime melt the ghee and keep it aside.

Step 3:- Then add the melted ghee and stir well.

Step 4:- Stir continuously for about 5-6 minutes. and mix well. It will start releasing ghee and will give a nice fragrant aroma.

If you add the sugar before the besan is cooked fully then your besan ladoo will have the taste of raw besan. So cook the gram flour until it releases ghee and a nice smell starts coming.

Step 5:- Off the gas flame. Remove the Kadai from the stove and keep down. do not leave on the hot stove, it tends to get roasted further.

Step 6:-  Allow it to cool down completely. Add the powdered sugar or boora and cardamom powder and stir well so that no lumps are formed.  In my suggestion for batter taste, you should add boora in besan ladoo.which is easily available in Indian markets. if you have not available boora then you can make with sugar powder, it is also good.

Step 7:- Add the raisins or cashew and stir well.

Step 8:- If the besan mixture too hot, then wait for a minute and then shape into medium-sized ladoo.

Besan ladoo is ready to serve, you can store it in an airtight container. and serve it to your guest when you required it.

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How to make Til Gud ke laddu (Sesame jaggery laddus)

Welcome to my kitchen, Today we will make Til Gud ke Laddu (Sesame jaggery laddus)

Sesame jaggery laddus give both heat and energy, which is what we need in the cold January weather. Laddus made with sesame and jaggery are definitely made on Makar Sankranti. These laddus are very easy to make and very tasty to eat. Because it is hot. It is beneficial for both children and adults. you can store it in an airtight container. and you can enjoy it eat this winter. so let's start to make

Ingredients for Til Gud ke laddu. (Sesame jaggery laddus)

• 150 grams organic white sesame seeds
•  
• 45 grams organic raw peanuts (moongphalli)
•  
• 20 grams desiccated coconut (nariyal ka boora)
•  
• 100 grams organic jaggery powder or grated jaggery
•  
• ½ teaspoon green cardamom powder (hari elaichi powder)

Making method of Til Gud Ke Laddu. (Sesame jaggery laddus)

Step 1:- before to roast, take the sesame seeds in a plate or tray. pick them if there are any small tiny stones.

Step 2:- After that heat a thick bottomed pan. keep the flame to low or medium and roast1 cup white sesame seeds.

Step 3:- When they become fragrant and begin to separate. This means that the mole is ready

Step 4:-  Roast for 4 to 5 minutes on low heat. Check some seeds. They should be crisp.

Step 5:- When they will be crisp. then remove them on a plate or tray.

Step 6:- In the same pan, fry peanuts. Fry until the peanuts are crisp. There should be no rawness in peanuts. Check the peanuts. If they taste hardness or rawness, fry for a few more minutes. When they are properly roasted, Remove the peanuts on a plate and keep them aside.

Step 7:- In the same pan, add ¼ cup grated dry coconut. and roast them. stir continuously while roasting the coconut. roast the coconut till it becomes light golden.

Step 8:- Remove the roasted coconut in the same plate in which the sesame seeds were kept. and let them cool down.

Step 9:- When the peanuts have cooled, peel the peanuts and crush them coarsely. or you can also grind them in a dry grinder.

Step 10:- Now mix in a bowl coarsely crushed peanuts, roasted coconut, and sesame seeds and ¼ tsp cardamom powder. and mix well. and keep aside.

Now we will make jaggery syrup for til laddu.

Step 1:- In the same Kadai, take ½ heaped cup powdered jaggery or grated jaggery.

Step 2:- Add 3 tablespoon water in Jiggery. and cook it in low flame.

Step 3:- Keep on stirring the jaggery so that it dissolves. if the jaggery has impurities, then filter the solution. and cook it.

Step 4:- On a low flame simmer this jaggery and water solution.

Step 5:-You have to continue to cook till you come to a softball stage in the jaggery solution. keep stirring

Step 6:- For check the softball stage, take 1 tablespoon water in a small bowl. drop a bit of jaggery solution in the water. remove it and it should be sticky and form itself into a softball.

Step 7:- At this stage, switch off the flame and add the dry roasted mixture of sesame seeds, coconut, crushed peanuts, and cardamom powder.

Step 8:- Now keep the pan down and mix the  mixture with the jaggery solution very well.

Step 9:- When the mixture is still hot, begin to form til laddus from it. if too hot, then wait for a minute and then form the laddus. before making the laddu spread some oil in your palms. if the mixture cools down, then the til laddu cannot be made.

Step 10:-If you are having difficulty to get the mixture from Kadai, you can use a spoon.

Til Gud Ladoo is ready. you can store it in an airtight container. and you can enjoy it eat this winter.

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How to make Dry Fruits Ladoo

Welcome to my kitchen, today we will make Dry Fruit Ladoo.

Delicious, healthy and super quick to make energy ball. these dry fruit laddoos are great for anyone looking for a healthy and nutrient-dense snack. You can keep these ladoos in an airtight container for 15 days. It is very beneficial in the winter season. Elders or children eat it very passionately. The specialty of these ladies is that they do not contain sugar. the sweetness from the dates, figs, and raisins makes for enough sweetness in the ladoo. so let's come and start to make. 

Ingredients for Dry Fruit Ladoo.

• 1-2 cup chopped dates
• 3 tablespoons almond or badam
• 2-3 tablespoons raisins
• 3 tablespoons cashews
• 3 tablespoons pistas
• 6-7 whole dry figs
• 1 tablespoon coconut
• 2 green cardamom, Peel the cardamom and take out the grains and crush them

Making method of Dry Fruit Ladoo.

 Step 1:- Firstly, roast the almonds and cashews in a  dry pan without oil on medium heat. keep stirring them at intervals.

 Step 2:- Add pistas and roast another 2-3   mins.

Step 3:- When they turn slightly golden, remove them in a plate.

Step 4:-  Now chop the dates and figs finely.

Step 5:-  Grind the chopped dates, figs, raisins, almonds, cashews, pistas, and desiccated coconut. and add the coarsely powdered cardamom powder.

Step 6:- Transfer the mixture in a spread on a tray or plate or take the mixture in a bowl. and mix up well.

Step 7:- Divide the mixture to 10-12 portions. make small balls from your hands.

Dry fruit Ladoo is ready. you can store in an airtight container. and you can enjoy it eat this winter.

How to make Fish Curry

Welcome to my kitchen, today we will make Fish Curry.

Fish curry recipe is a Bengali delicacy. Bengalis are extremely fond of fish. it is called Maccher Jhol. Maccher Jhol means Fish (macch) in curry/gravy (jhol). It has few ingredients and they play an important part. The strong flavor of mustard and the hotness of green chilies make the dish terrific and different from other fish curries.

You can eat it at lunch or dinner. Along with being tasty in food, it is also beneficial for health so let's start to make fish curry (macche'r jhol)

Ingredients for the marinate of Fish:

• 2.2 pounds/1kg thickly cut carp steaks (cleaned and scales removed)
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1 cup mustard oil

Ingredients for Gravy:

• 4 tablespoons mustard oil
• 1/2 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt - to taste.
• 1 large onion, make a smooth paste
• 1 tablespoon ginger garlic paste
• 2-3 tomatoes finely chopped
• 3-4 Green chilies
• 1-1/2  tablespoon mustard seeds
• Water - according to need
• 2 tablespoons unsweetened yogurt
• Coriander leaves - chopped, for garnish

(Make a paste, of tomato, green chilies, and mustard seed)

Making method of fish curry

Step 1:-Wash the fish well. and dry each piece with a paper towel.

Step 2:- First, take a large size bowl and sprinkle turmeric and salt over the cleaned fish and mix well. marinate every piece of fish.and set aside for 30 minutes.

Step 3:-Now in a pan, heat some oil and fry the marinated fish fillets until they turn golden brown. Fry the pieces of fish until each one is golden on both sides. Remove them from the pan and drain the excess oil using a paper towel

Step 4:- Heat the cooking oil in other Kadai on medium heat and add cumin seeds. When cumin starts crackling. then add the onion paste, ginger paste, and garlic paste and fry for 4 to 5 minutes. cook until its raw smell goes away.

Step 5:-Now Add the tomato-mustard-chili paste. and cook 4-5 min.

Step 6:- Add turmeric powder, coriander powder, and salt as taste. and mix well. Fry this spice mixture over low heat till it starts to release the oil. Stir the spice continuously.

Step 7:- When the start to release the oil from the mixture, add yogurt and cook 2-3 min. and after that add one and half cups of water, mix well and bring to a boil.

Step 8:-Now add the previously fried pieces of fish to the gravy and stir gently. Cook for another 4 to 5 minutes to reheat the fish.

Step 9:-Now your fish curry is ready to serve. garnish the curry with fresh, chopped coriander leaves.

Serve with freshly prepared plain rice.

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