Tuesday, August 08, 2006

Coconut Ladoos with a touch of Saffron Part 2

All my dear Bloggo-o-buddies, right now I am confusion personified. The recipe of the coconut ladoos I posted along with the picture and the other info has just disappeared into thin air. And for some wierd reason Blogger refuses to edit my post. So I had to create an entirely new post for the recipe.
I made these ladoos for Narali Poornima .It is the festival celebrated on the full moon day in the month of Shravan when all the fisherfolk worship the ocean with offerings of coconuts. Its that time when the south west monsoon is supposed to abate and the fishermen can cast their nets in the seas again and trade resumes again. For foodies like me it means preapring some sweetdish with coconut as one of the chief ingredients.
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Here's how I made them

3 katoris coarse semolina
1 coconut grated (or 2.5 katoris dessicated coconut flakes)
1/2 katori milk
1/2 katori ghee (clarified butter)
For the Sugar syrup:
1.5 katori water
2.5 katoris sugar
1 tspn saffron
1 tspn cardamom powder
1 tblspn raisins
1. Heat the ghee in a heavy bottom pan and roast the semolina on a gentle heat till it turns a nice golden colour
2. Add the milk in 2 parts and roast again
3. Now add the coconut and roast further for a couple of mins or till the fresh coconut completely dries up. Turn this mixture onto a plate.
4. For the syrup add the sugar to the water and bring to a boil. After it starts boiling, boil only for 3 mins more on a gentle heat. Turn off the heat and add the saffron and cardamom.
5. Now add the semolina and coconut mixture to the sugar syrup and mix well. Leave the mixture in this condition for a couple of hours just stirring the mixture once in a while.
6. After 2 hrs check to see whether you can roll the mixture into balls and roll the ladoos. If mix is still too sticky you just need to wait for some more time and if mix is too hard just add a little hot water to it and stir again
7 Decorate tthe ladoos with almonds or raisins or edible silver foil<>


shilpa said...

Lovelu laddus Anupama. I love to read your posts about the festivals. Keep it up :).

Sumitha said...

Wow those ladoos look so good Anu,i dont care about calories I just want one now!!!Your son would have loved them for sure:)

surya said...

I don't know ahout narali purnima.Thanks for the note.Coconut ladoos looks yummy. nice presentation.Thanks.

Chandrika said...

Beautiful pictures and yummy laddoos...Thanx for the recipe Anupama...Will surely give it a try....

KrishnaArjuna said...

Great picture Anupama! laddus look delicious!

KrishnaArjuna said...

Great picture Anupama! laddus look delicious!

Annita said...

I cant wait to try it out Anu,Great pictures!!

Nabeela said...

the first picture is AWESOME!

Manisha said...

Kithi sundar!! Phaarach chaan!!

Anupama, those gremlins that messed with the post have also played with your layout. The date and title of your previous post appear in the right column (in Firefox, anyway) and your right column has got pushed to the bottom of the page, after all posts.

Puspha said...

These look divine!!! May I know wat katoris water & sugar is?

Anupama said...

So sorry Pushpa, you know I had thought that some readers would not understand the word katori and had posted a picture of the ingredients also in the earlier post but as you know now its gone. Anyway katori is that steel bowl which normally all indian households have for daily use rather than glass bowls I'll see if i can post that pic again

Vaishali said...

Such beautiful looking 'ladoos'! Anupama, you have proved once again that you are great at making desserts. (I haven't forgotten the lovely looking caramel custard yet.)
Btw, will the method (eg. at Step 3) not change, if I use dessicated coconut?

Anupama said...

No Vaishali, the method does not change. As I have written ,if you are using fresh coconut, you need to roast till the coconut dries up and with dessicated coconut roast for 2 to 3 mins.

Menu Today said...

Hi Anu,
Your laddu looks sooooo nice. Thanx for sharing.

Anupama said...

I hope all of you make some too and don't forger to send me some for sampling