Rava Laddu

Ingredients
Fine Rava/Sooji - 2 cups
Unsalted Butter - ½ stick
Shredded Dry Coconut - 1 ½ cups
Sugar - 2 cups or 1 ½ cups if you want it less sweet
Evaporated Milk - 1 5oz can
Cardamom Powder - ½ tsp
Saffron - 1 pinch, powdered (optional)
Edible Camphor - 1 pinch, powdered (optional)
Raisins – ¼ cup, roasted in a little butter
Cashew/Almond/Pistachio - ¼ cup, coarsely chopped and roasted in a little butter

Method
Melt Butter in a non-stick pan on medium heat.
Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
Add Shredded Coconut and Sugar and mix well on low heat for few seconds.
Add Raisins, Nuts, Saffron, Cardamom Powder, and Edible Camphor – Mix well.
Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well incorporated.
Remove pan from stove.
Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
Makes approx. 35 to 40 ladoos depending on the size you make.

Paneer Laddu

Ingredients
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colou

Method
Mash paneer.
Add condensed milk and cook on slow flame, stirring continously.
Cook till thick and sides leave.
Add essence and remove from flame.
Mix well. Pour on plate. Cool. Make ladoos.
Sprinkle powdered elaichi and decorate.

Coconut Laddu

Ingredients
1 can condensed milk
2 cups of dessicated coconut
1 tablespoon suga

Method
Mix the condensed milk and the coconut in a bowl.
Add the sugar and stir on a low flame for about 4 minutes.
Set aside till the mixture has slightly cooled down.
Shape into laddoos(small round balls).
Roll each laddoo in a little dessicated coconut. Store in airtight.

Moti Choor Laddu

Ingredients :
2 cups besan
1 & 1/2 cup sugar
10 pods cardamom
1/2 cup raisins
Ghee or oil for deep frying

Method
Mix besan with 1 &1/2 cup water to make a smooth batter free from lumps.
Powder cardamom and keep aside.
Fry raisins in a little ghee and keep ready.
Make sugar syrup with sugar and 1 cup of water.
Keep the syrup till its consistency reaches a long string stage.
Hold a perforated ladle over oil.
Pour some prepared besan batter on the ladle and the drops will fall through the holes of the ladle on to the hot oil.
Cook on low flame, stirring continuously.
Continue till the batter is cooked.
Now mix boondi, sugar syrup cardamom powder, raisins and stir well.
When the mixture is cool, shape into laddus of desired size.

Besan Laddu

Ingredients:
500 gm besan, sifted
500 gm ground sugar
200 gm ghee
1 tsp green cardamom or elaichi , powdered

Method
Heat the ghee until it smokes, then lower the heat.
Add the besan and fry on a medium heat until it is a golden colour.
Take it off the fire for two or three minutes and add the sugar.
When it is cooled to a comfortable temperature, grease your palms with ghee and form the mixture into balls.
Set aside to cool and harden. Store in air-tight containers.

Wheat Laddu

Ingredients
1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee

Method
Heat the ghee.
Put both the flours in the heated ghee.
When nearly roasted put coconut and sliced dry fruit in the mixture.
Now put the ground sugar in the mixture and stir thoroughly.
Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.