Anybody Like Laddu?!

Anybody Like Laddu?

Or any other Mitai (indian sweet)? If so, what kind?

3 days ago
Also anyone have a recipe for montichoor laddu?

Agreed! My fav is besan laddu, delicious! I wish someone would make me laddus & my bday is this week too!

Motichoor Laddu

Ingredients

2 1/2 cups Gram flour (not superfine variety)
500 ml.Milk
1/2 tsp. Cardamom powder
3 cups Ghee
A fineholed shallow strainer spoon

For Syrup

2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee

Method

For Syrup:

Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till imputies form on top. Strain and return to fire.
Add colour and boil till sticky but no thread has formed.Add cardamom powder and mix. Keep aside.

For Boondi:

Mix flour and milk to a smooth batter. Mix all the ingredients mentioned under stuffing except milk.
Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove when light golden. Keep aside. Repeat for the remaining batter.

To Proceed

Immerse boondi in syrup. Drain any excess syrup.
Spread in a large plate. Sprinkle few tsp. hot water over it. Cover and keep for 5 minutes. Shape in laddoos with moist palms. Cool and keep open to dry, before storing in containers.

Making time: 1 hour
Makes: 25 pieces
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Pista Burfi (pistachio burfi)

Ingredients:

1/2 cup sugar (white or brown)
1 cup water
3 tablespoon unsalted butter
1 2/3 cup powdered milk (or khoya)
1/3 cup nuts or dried fruits, chopped (optional)
1/4 teaspoon powdered cardamom
1/2 cup raw pistachio nuts, blanched and finely chopped
2-3 drops green food coloring (optional)
1 teaspoon rose water (or a few drops rose essence)
3 tablespoon blanched pistachios, slivered, for garnish

METHOD:

Combine sugar and water in a heavy bottomed 3 quart saucepan. Stir over fairly low heat until sugar is dissolved, then raise heat slightly and gently boil for 8 minutes. Remove from heat and let cool until the temperature reaches about 110F (about 10 minutes).

Add 1 tablespoon of the ghee/butter, the cardamom and the 1/2 cup chopped pistachios, and, stirring constantly, pour in the powdered milk. When mixture is smooth, place the pan over moderate heat and cook, stirring and scraping constantly, until mixture is reduced to a thick paste which pulls away from the sides of the pan (about 4 minutes). Remove from heat and stir in remaining ghee/butter, food coloring & the rose water.

Using a rubber spatula, spread burfi onto a buttered cookie sheet, and mold into a square about 3/4" thick. Press pistachio slivers into top of burfi. When burfi is thoroughly cooled cut into 24 pieces with a knife (dip knife into hot water, and wipe dry, between each cut). Keep refrigerated in an airtight container. Bring to room temperature before serving. Best served within 4 days.
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KHOYA:

http://www.bawarchi.com/features/feature...
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COCONUT BURFI:

Ingredients

2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder
Toasted, shredded coconut for garnish.

Method:

Mix both types of coconut in a large heavy pan. Add milk and cook till bubbes appear. Continue cooking, stirring continuously, for 10-12 minutes.

Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup)

Pour into coconut, stirring gently and continuously.
Add butter, and continue stirring, till a soft lump is formed. Empty into greased large plate, pat even very lightly. Cool and cut into squares. Garnish with some toasted coconut. Cool and set completely before transferring to container. Store in airtight containers.

Note: Never use the brown skin of the coconut while grating, or scrapping. Use the whitest possible. Otherwise the burfi will get discoloured, though taste will not differ much.

Prep time: 45 minutes
Yield: 25-30 pieces
Shelf life: 2 weeks
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ORANGE BURFI

1 cup maida
1/2 cup ghee
1 cup sugar
1/2 cup milk
1/2 cup orange juice
3-4 drops yellow food coloring (optional)
peel of two oranges
orange zest & edible silver foil for garnish

Heat the ghee in a kadai and add the maida, cook on medium-low, stirring frequently, till the maida is golden in color.

Transfer the maida into another bowl and then into the same kadai add the milk, sugar, orange juice and the orange peels.

Cook on medium-high till you have a syrup like mixture. It may take about 12-15 minutes. Add the food coloring and stir. Add the maida and ghee mixture and cook on medium low till the ghee starts separating from the mixture.

Put the mixture in a greased pan or casserole and spread. A small 6 inch by 6 inch casserole works well. If you use a larger one, the burfi will be flatter.

Allow the mixture to cool completely before attempting to cut it into cubes or diamonds.

Garnish with a little orange zest or edible silver foil.