Saturday, February 6, 2010

Gond Ke Ladoo


Gond (dink, gum)- 300gms
Wheat Flour- 1 kg
Desi Ghee- 1.5 kg
Sugar- 1 kg
Mawa (Khoya)- 1 kg
Grated coconut- 2cups
Badam (Almonds)- 100 gms
Cashew nuts- 100 gms
Raisins (Kismish)- 50 gms
Cardamom (Elaichi)- 10gms


Crush Gond and then add it to ghee in a frying kadai and stirr it continuosly untill the gond swells.

Roast Mawa earlier and keep it aside.

In another kadai add 750gms of ghee and to it add wheat flour. Stirr it till it becomes pinkish in colour (in a low flame).

Now to this mixture add Mawa which was earlier roasted and to this also add gond (dink,gum). Add sugar, and grated coconut to this mixture. Once this is done, add Almonds, Raisins, Cashew nuts to this mixture and then make small balls of this mixture. (Make ladoos of this mixture when the mixture is hot, otherwise it is difficult to make once the mixture is cold.). If you are unable to make them into small balls, add hot ghee to the mixture and try making it again (do not add hot water or milk).

The healthy and nutritious ladoos are ready to eat.

Sunday, December 6, 2009

Gajar Ka Halwa


1 kilo Carrot
1 litre Milk
200gms Sugar
100gms Ghee
5gms cardamom powder
60gms Khoya/mawa
20gms Almonds
10gms Pista (pistachio)
15gms Raisins


Wash and grate carrot. Remove the skin of almonds and pistachios and cut into longer but finer pieces.


In a deep frying pan, boil milk and to this milk add grated carrot. Stirr it continuously and Sim the flame of the gas. Once the carrot is properly baked and the water is soaked, add sugar and again stirr continuously. Add ghee and then mix it again for about 3-5 minutes. Remove it from the flame and add Cardamom.

Add almonds, pistachio, raisins and mawa. Mix well and serve it when hot. Your Rajasthani "Gajar Ka Halwa" is ready.