Chocolate LadoosIf there’s one thing that makes everything better, it’s chocolate. Check out these easy-to-make chocolate ladoos if you want to take baby steps when it comes to revolutionising the ladoo.
Recipe and image courtesy: Food Indian Ingredients 2 tbsp unsweetened cocoa powder 1 cup dates (without seeds) 1 tbsp walnut 1 tbsp cashew nuts 1 tbsp almonds A pinch of salt 1 tsp vanilla essence 20 ml water Preparation 1. Put all the dry fruits, along with a pinch of salt, into a grinder and make a fine powder; 2. Add dates, cocoa powder and vanilla essence to this powder and grind for one minute until it forms a crumble; 3. Add 20 ml of water and again blend the mixture for 1-2 minutes until all the ingredients have been combined to form a sticky chocolatey dough; 4. Grease your palm and start rolling ladoos out of the dough; and 5. Serve immediately and enjoy your chocolate ladoos! Like this article? Also Read: This is the Watch You Should Invest in Based on Your Personality
Biscuit LadoosHere’s one perfect for the kids, or anyone else for that matter. Who doesn’t love biscuits?
Recipe courtesy: Sanjeev Kapoor Ingredients 1 packet sweet biscuits ½ can condensed milk 100 gms desiccated coconut Preparation 1. In a blender, grind the biscuits into fine powder; 2. In a bowl add the biscuit powder, condensed milk and mix togeter to make a dough; 3. Divide the dough into small balls and shape them in the form of ladoos; and 4. Roll the ladoos in desiccated coconut and serve. Like this article? Also Read: Into the Wild: With Wildlife Photographer Sudhir Shivaram
Motichoor Rabdi ParfaitTurn those boring old motichoor ladoos that everyone gifts you into something completely different with this twist on a classic.
Recipe and image courtesy: Whisk Affair Ingredients 6 motichoor ladoos 1 litre full cream milk 1 tsp cardamom powder 2 tbsp sugar Almond and pistachio slivers for garnishing Preparation 1. Heat full cream milk in a heavy bottom pan. You can even do this on an electric induction stove. When the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half; 2. Add cardamom powder and sugar and cook again till the milk is thickened and has reduced to almost ¼th of the original quantity; and 3. Remove the rabdi from heat and let it cool completely before churning it in a blender to get it smooth. Plating 1. Crumble the ladoos and make a layer of motichoor in shot glasses; 2. Pour rabdi on top, then garnish with almond and pistachio slivers; and 3. Chill in refrigerator for 6-8 hours before serving. Like this article? Also Read: India’s Best Independent Artisanal Chocolatiers Biscuit ladoo image (for representational purposes only) via: Shutterstock.com Check out our range of kitchen appliances (listed below) and treat friends and family to these fusion recipes.