Monday, 9 September 2013

Ghotma Ladoo - Laddu !




Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.
Made n Enjoyed
Hello readers,

Today we celebrate the Hindu festival, Ganesh Chaturthi which celebrates the birthday of Lord Ganesh. This festival is praised all over the world by the many hindus that live there. It is well known that Ganesh likes to eat sweets and especially on this day, ladoos of many varieties are made.

Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.


Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.


Ladoos or Laddu are usually round indian sweets made with flour and sugar/jaggery. Flours that are usually used are chickpea flour and wheat semolina. Ladoos are often made for prashad , weddings or festivals. Ladoos also prepared and distrubuted on many events like on the births of boys, or even if you buy car, computers or house in India. In current times traditional recipes are twisted a bit and people do experiment with some other ingredients to suit their needs.

Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.


Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.


This year, I have made ghotma ladoos, a traditional delicasy from Jaisalmer, Rajasthan. The Jaisalmery food encompasses the city's golden beauty..Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.
It's a recipe that I hadn't tried before but I was really looking forward to making it. I made them a day or two in advance because they keep well! The only problem is that we couldn't eat them until the auspicious day as they were kept as prashad!

I have eaten these ladoos in the past and they were very tasty, absolutely delicious and had a beautiful melt-in-the-mouth texture..Only one word for it, Simply A W E S O M E !!!!


Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.


Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.


You will need :-
  • 1 cup chick pea flour
  • 1/2cup milk
  • 10-12 saffron threads soaked in 2 tsp milk or water
  • 1/2cup khoya or mawa
  • 3/4 cup caster sugar
  • 3-4 tbsp milk masala - Kesar Badam Masala
  • Oil or ghee for deep frying




Method :-
Whisk chick pea flour, milk and saffron milk in one bowl. Make sure there are no lumps in the batter.
Heat oil or ghee in a deep kadai and make boondi. Please check this link and pics for HOW TO MAKE BOONDI.
After all the batter is used up on the boondi, then place all the boondi in a food processor and grind into a fine powder. ( If you fancy,you can crush boondi in a pastle and morterfrom the begining ).
Add khoya, in to boondi powder.
Now mix everything and start pounding the boondi powder and khoya mix for 5-7 minutes and turn them into pulp.
Add sugar and milk masala paowder,mix well and make ladoos. ( I used ladoo mould ).
Enjoy !!






Linking it to Made with lovhttp://cookinwluv.blogspot.co.uk/p/made-with-love-mondays.htmle Mondays !

Happy Cooking :)

7 comments:

  1. Replies
    1. Divya, I've given link..please see :)

      Delete
  2. love the recipe...little modak shaped ladoos

    ReplyDelete
  3. I love the technique used for frying these, Jagruti! The final result is so beautiful and unique...

    ReplyDelete
  4. These look delicious, I have never heard of these ladoos they look great.

    ReplyDelete
  5. Hmm your photography is awesome .got mesmerized

    ReplyDelete

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