Holidays are a time for tradition and family. When we were growing up the gifting and receiving of countless boxes of sweets was an unmissable part of celebrations, but it’s something we see much less of these days. We think it’s time to go back to tradition, but with a twist – instead of the typical modak, here are some simple yet unusual ladoo recipes for you to make this Ganesh Chaturthi.
If 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
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
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!
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Here’s one perfect for the kids, or anyone else for that matter. Who doesn’t love biscuits?
Recipe courtesy: Sanjeev Kapoor
1 packet sweet biscuits
½ can condensed milk
100 gms desiccated coconut
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.
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Motichoor Rabdi Parfait
Turn 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
6 motichoor ladoos
1 litre full cream milk
1 tsp cardamom powder
2 tbsp sugar
Almond and pistachio slivers for garnishing
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.
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.
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Biscuit ladoo image (for representational purposes only) via: Shutterstock.com
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