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Navratri Festival
Navratri Calendar
The period falls on the first nine days of the month of Ashvin according to the Hindu calendar and Navratri Calendar. Celebrated during the month of October, Navratri brings out the piety of Hindus all over. Navratri Dates 2011 fall on 8th October onwards.
Navratri Celebration
Know all About Navratri. The nine-day Navratri celebration is compartmentalized in certain parts of the country, dedicating three days each to a trinity of goddesses: to Durga the goddess of velour, to Lakshmi the goddess of wealth and to Saraswati the goddess of knowledge. On Lalita Panchami (the fifth day) it is customary to gather all the books within the house before a sacred lamp and invoke the blessings of Saraswati.
It is also the occasion for all artisans to lay down their tools before the goddess and seek her benediction upon their trade. On the eighth and ninth day of the festival, yagnas or havens are performed in a final act of farewell that marks the termination of the ceremonies. The yagna is an act of sacrifice by which matters most precious and valuable to us are placed into the holy flames as an act of renunciation. Ghee or clarified butter, a sweet concoction of rice cooked in condensed milk (paayas or kheer) and sesame seeds are traditional items used in the havan.
Navratri Festival
The entire Navratri Festival ceremony is carried out with the chanting of mantras conveying the theme-“This is my offering to God”. The day following Navratri is hailed as Vijaya Dasami, more popularly known as Dussehra. In many of India's northern states, enormous effigies of Ravana stuffed with firecrackers are torched with flaming arrows to the delight of throngs of revelers. It is also valued by devotees as an auspicious occasion to start enterprise and for the business communities to open their annual books of account.
Men, women and children who have fasted during the day have a light repast of fruit or other non-cereals before traipsing out into the streets and lanes and public squares. There, to the beat and rhythm of drums, the harmonium, and cymbals, they dance and sing the age-old dandiya raas garbas and garbis.
Navratri Utsav
In some parts of the state, “groups” and “associations” that have been formed long before the Navratri Utsav, wind their way towards pre-selected temples or other public places. A pandal is erected wherever possible and decorated with arches of mango leaves, sweet smelling flowers, and sometimes by bead curtains and pieces of patchwork embroidery.
Navratri Songs
Navratri Songs are played with which the dancers move around in a circle, sometimes with different steps, in pairs or in groups around a lamp lighted to represent the Eternal Light of the Mother Goddess. In public squares, a garbi or mandvi (an ornate wooden, brass, silver of stainless steel frame), further decorated with shining tinsel and illuminated with dozens of little twinkling oil lamps is placed in the center. The dancers move round this garbi. The materials, size, design and splendour of the garbi depend on the amount of money donated by the people in the locality.
Men and children join the pageantry. The steps and movements of the garbas and garbis remain blissfully gentle, but the dandiya raas picks up in pace, as the night advances. It is past midnight, yet nothing but the occasion and the movement matters. But as the action packed hours whirl on, the dancers' steps begin to slacken, the musicians begin to miss their beats, the singing becomes a little muted. Smiling faces, happy faces, begin to be tinged with sadness. Rub your eyes, for just new lingering movements longer and Gujarat's unique festival of the nine nights, with its unalloyed joy and fervour, will be over.
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Christmas Fruit Bars
The menu of the Christmas feast is full of umpteen numbers of scrumptious items. Ranging from the varieties of traditional and conventional drinks to various new kinds of recipes, one can sought for any kind of item in a Christmas Eve party. The varieties of sweet dishes are also innumerable including varieties of cakes, snacks and desserts. One of these most popular traditional sweet items is the Christmas fruit bars. Extremely scrumptious to taste and easy to make, you would simply love it. If you want to try making this very delicious sweet item, scroll below for the recipe.
Christmas is celebrated with immense zeal and enthusiasm in every Christian family of the world. Partying and feasting form an important part of the celebrations. On the occasion of Christmas, umpteen numbers of delicious delicacies are prepared in every home. These delicacies may range from main course items to desserts and drinks. Sweet dishes like cakes, bars and fudges are vital items on the Christmas party menu. Christmas Fudge is one of the most popular of all the sweet delicacies on the menu chart. Extremely luscious to taste, the Christmas Fudge is also not very difficult to make. If you also want to try this mouth watering item, here is the recipe.
Ingredients
1 cup Sugar
1/2 cup Butter
1/2 cup Heavy Cream
1/8 tbsp Salt
2 cups Powdered Sugar
1 tbsp Vanilla
1/2 cup chopped Red Candied Cherries
1/2 cup chopped Green Candied Cherries
Method
Spray an 8"x8" baking dish with cooking spray.
In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently.
Let boil for 5 minutes, stirring constantly.
Remove from heat and slowly add the powdered sugar and vanilla.
Keep stirring until smooth and well combined.
Stir in the cherries until evenly distributed.
Spoon into baking dish and chill for 1 hour or until firm.
The holiday season of Christmas is all about feasting and having a lot of fun with loved ones. On the glorious occasion, people indulge in preparing mouthwatering dishes and relishing on them and when it comes to feasting and relishing, what better can you think of than a scrumptious and luscious cake. Though during the feast on the Christmas Eve, varieties of items ranging from the main course meal to umpteen varieties of cocktails and mocktails are available, one can't simply ignore the traditional Christmas cake. Prepared a day or two before the Christmas day, this cake is generally served along with custard or double cream. Though it takes time and efforts for preparation, the taste of the cake is worth it. If you also want to try it, the recipe is given below.
Christmas Cake Recipe
Ingredients
12 oz Plain Flour
1 tsp Cinnamon
1 tsp Mixed Spice
A pinch of Salt
4 oz Candied Peel
4 oz Cherries
2 lb Dried fruits
4 oz Blanched Almonds
4 Eggs
4 tbsp Sherry
1 Lemon (Finely grated)
8 oz Margarine
8 oz Sugar,
1 tbsp Black treacle
Method
Sieve together all the dry ingredients.
Mix the peel, fruit, cherries, chopped almonds and lemon rind.
Whisk the eggs and sherry together.
Beat the margarine, sugar and black treacle until soft.
Add the flour and egg mixtures alternately to the margarine little by little till it has a thick paste consistency.
Stir in the fruit mixture.
Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom.
Now, tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
Put in the middle of a hot oven. Bake for 3 1/4-31/2 hours at gas mark 3 for the first 1 1/2 hours, and then decrease to gas mark 2 for the remainder.
Cool the cake in the tin, then store in an airtight container.
Can be served hot or cold with custard or double cream respectively
Note - Ensure this cake is made 3 weeks before Christmas.
The tradition of serving pudding during the festive season of Christmas dates back to many years. Christmas puddings are traditionally made with a wide variety of dry fruits, including almonds and fruits, including plum. They are steamed for a long time. The sweet dish has a very long shelf life. Some puddings, if made by following the instructions correctly, can be stored for about 1 year. Every time you take out the dessert to offer to your guests, be sure to steam it an hour or two hours before serving it. In this article, we have given a couple of recipes for Christmas pudding.
Christmas Pudding Recipes
Traditional Christmas Pudding
Ingredients
1 cup Suet
1 cup Currants
2 cups Raisins
1 cup Sultanas
1 cup Mixed Peel
6 level tbsp Sugar
1 tsp Baking Powder
6 heaped tbsp Plain Flour
1 tbsp Almonds, blanched and chopped
Juice and rind of 1 Lemon
3 Eggs
2 cups Breadcrumbs
Pinch of salt
4-5 tbsp Brandy
Milk (to mix)
Method
In a large bowl, stir together all the dry ingredients of the recipe.
Beat eggs well in a separate bowl. Add the beaten eggs to the mixture, made in the above step, and then stir in brandy and lemon juice.
If the mixture seems to be too stiff, add a little amount of milk to it. Stir continuously, so that all the ingredients blend well.
Pour the mixture into three 1 ½ pint pudding basins.
Cover each pudding basin with greaseproof paper or foil. Now, tie a cloth over the top of the pudding basins, by fastening it around the rim of the basin with a length of the string.
Take the four corners of the cloth. Now, tie them to make the handle of the pudding basin.
In a saucepan, steam the puddings for about 8 hours. Another option is to make use of a steamer.
After the puddings are steamed well, serve them immediately. You can also store them in air tight containers. In case you want to preserve the pudding for later use, steam them 2 to 4 hours before serving.
Serve the pudding in serving plate, with a teaspoon of brandy poured on it. You may also serve the pudding with Cumberland rum.
Raisin Pudding
Ingredients
2 cups Raisins
2 cups Brandy
1 1⁄2 oz. Candied Fruits (including pitted apricots, cherries, and melon
1 1⁄2 oz. Citrus Peel, cut into thin strips
5 tbsp cold Beef Suet, diced
1 3⁄4 cups day-old Bread Crumbs
1 cup Blanched Almond Meal
1⁄4 cup Dark Muscovado Sugar
3 tbsp All-Purpose Flour
2 tbsp Shredded Unsweetened Coconut
1⁄2 tsp Lemon Zest, finely grated
2 tbsp Peeled Carrot, finely grated
1⁄4 tsp Orange Zest, finely grated
2 tbsp fresh Orange Juice
3⁄4 tsp fresh Lemon Juice
1⁄3 cup Guinness stout
Pinch Ground Cinnamon
Pinch Nutmeg, freshly grated
1 Egg
1⁄2 tsp Molasses
Brandy Butter (optional)
Whiskey Cream (optional)
Method
Cut raisins into fine pieces and then put them into brandy for about 1 hour. Drain the almonds and reserve about 1/3 cup of the brandy, for later use.
Put the soaked raisins, suet, bread crumbs, candied fruits, sugar, coconut, carrots, zests, cinnamon, nutmeg, all-purpose flour and almond meal into a large bowl and mix together well.
In another bowl, combine molasses and egg. Beat well and then add beer, juices and the reserved brandy into the mixture. Fold in the fruit mixture and stir well.
Grease two glass bowls with butter and put half the batter into each of them.
Cover each bowl with buttered paper, and then foil. Secure the foil and buttered paper with twine.
Transfer the bowl into a wide deep pot. Pour boiling water to the pot in such a way that it reaches 2" up sides of the bowls. Now, cover the pot with a lid and then steam the puddings in an oven that is preheated up to 450 degrees F, for about 4 ½ hours.
Remove the bowls from the pot and allow them to cool, completely. Store the puddings in a cool, dry and dark place, away from direct sunlight. Every time you take the pudding, steam it by still covering the bowl with foil, for about 1 hour.
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Christmas Cookies
Making lip smacking delicacies during the festive season of Christmas is a customary seen in every Christian household. Out of all the dishes prepared for the festival, cookies stand out. This is probably because they are the chosen sweets for the festival. Christmas cookies can be prepared in innumerable ways. They have long shelf life, because of the ingredients used in them. If you are looking for easy recipes of cookies for this Christmas, then read the article. Learn how to make a couple of easy Christmas cookies recipes, in the following lines.
Christmas Cookie Recipes
Gingerbread Cookies
Ingredients
1/2 cup Molasses
1 tsp White Sugar
1/2 cup Butter
1 1/2 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1 tsp Ground Ginger
1 tsp Cocoa Powder
1 pinch Ground Black Pepper
1 tsp Ground Clove
1 tsp Ground Cinnamon
1 pinch Ground Nutmeg
1 pinch Cayenne Pepper
1 pinch Salt
Method
In a saucepan, combine butter and molasses. Heat the mixture over medium flame until it begins to boil, while stirring continuously.
Remove the mixture from the flame and allow it to cool for sometime.
In a large bowl, mix all-purpose flour, ginger, cocoa powder, sugar, baking powder, clove, cayenne pepper, black pepper, nutmeg and fold in salt. Blend the mixture well.
Pour the warm molasses-butter mixture into the mixture made in the above step. Stir continuously to form a thick dough.
Cool the dough in refrigerator for about 10 minutes, until it sets.
Form small lemon sized balls of the dough, using 2 tablespoons of batter, each time. Now, pat the balls using your finger, to flatten them into the shape of cookies.
Preheat oven to 375 degrees F.
Grease a baking sheet with butter and place the cookies on it.
Bake the cookies in the preheated oven for about 8 minutes.
Cool the baked cookies in the baking sheet for about 5 minutes, before transferring them to wrack to cool completely.
Store the cookies in an air-tight container.
Peanut Butter Cookies
Ingredients
1/2 cup Peanut Butter
1 3/4 cups All-Purpose Flour
1/2 cup Packed Brown Sugar
1/2 tsp Salt
1 tsp Baking Soda
1/2 cup Butter, softened
1/2 cup White Sugar
1 tsp Vanilla Extract
1 Egg, beaten
2 tbsp Milk
Method
Sieve all-purpose flour, baking soda and sugar in a bowl and reserve.
In a bowl, blend sugar, peanut butter, brown sugar and butter together with an egg beater, until it becomes fluffy. Fold in egg, milk and vanilla extract.
Add the sifted flour mixture to the mixture prepared in the above step. Blend well, to form a dough.
Shape the dough into small balls. Place the balls in your palm and using your fingers, flatten them to form the shape of cookies.
Grease a baking sheet with butter.
Preheat oven to 375 degrees F.
Bake the cookies in the preheated oven for about 8 minutes.
Remove the baked cookies from the oven and leave them in the sheet, for about five minutes.
Transfer the baked cookies to a wrack and then leave them to cool completely.
Store the peanut butter cookies in an air-tight container.
Pongal, a harvest festival with major significance South India, is celebrated by preparing a wide variety of traditional recipes. Sweet Pongal is one of the popular dishes that mark their presence on Pongal. The dish sweetens the celebration and sets on the festive mood. Pongal is an occasion to indulge in celebrations and merry making. If you want to celebrate it along with delicious food, then just have a look recipe of sweet Pongal given below, detailing the ingredients as well as the method of preparation for it.
Sweet Pongal Recipe
Ingredients
2 cup Basmati Rice
1/4 liter Milk
1½ cup Arhar Dal
50 gm Jaggery
12-15 pieces Roasted Cashew Nuts or Fried Raisins
12-15 pieces Almonds
1/2 tsp Cardamom (dried and grounded)
1 tsp Ghee
1 pinch Edible Camphor
Method:
In a deep pan, boil the milk. Add rice and dal and turn it on low flame after Cleaning and washing them thoroughly.
Stir in the Jaggery until it dissolves. When the rice and dal are cooked, add raisins and nuts, grounded cardamom and edible camphor keep while stirring continuously.
Pour ghee before taking off the fire. Serve it hot or cold as desired.
Pongal is one of the very famous and much-awaited harvest festivals celebrated in South India. To celebrate the festivity of Pongal, traditional recipes are prepared in every household. Sarkkarai Pongal is one of the special dishes for the occasion. It is prepared in an earthen pot, on the second day of Pongal. Sarkkarai Pongal is a very simple and easy-to-make dish, which gives a mouth watering taste. If you want to enjoy it, then just have a look recipe given below, detailing the ingredients as well as the method of preparation.
Sarkkarai Pongal Recipe
Ingredients
2 litres Milk
10 Almonds
1½ cups Newly Harvested Rice
1/4 cup Moong dal
15 Cashew Nuts
1½ cup Jaggery, grated
30 Kishmish
1/4 level-tsp Nutmeg Powder
1/4 tsp Saffron Crushed
1 tsp Cardamom Powder
2 tbsp Ghee
Method:
Chop almonds and cashew nuts and clean kishmish. Pour milk in the earthen pot called `Pongapani` and place it on fire.
When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add Jaggery and ghee.
Let cook on medium fire for some time and then put in almond and cashew nut bits, saffron nutrieg and cardamom powders.
Finally put in the Kishmis. Bring to one or two good boils
Pongal is a harvest festival of India, mainly celebrated all over Tamil Nadu and some other parts of South India. The festival is celebrated as a form of Thanksgiving to God, for all the goodness created by him. Food is an important part of Pongal and there is a wide range of recipes that are prepared as a part of the celebration. Salt Pongal is one of those delicacies. It is very simple and easy to make, with minimal ingredients required. Given below is the recipe of salt Pongal, detailing the ingredients as well as the method of preparation.
Salt Pongal Recipe
Ingredients
2 cup Basmati rice
1-1/2 cup Moong Dal
2 tsp Ghee
1/2 tsp Cumin Seeds
10-12 pieces Cashew Nuts (roasted or fried)
Salt to taste
Pepper to taste
Method
Clean and wash thoroughly the rice and dal. Boil them together in ¼ litre of water in a deep pan. When cooked, keep them aside.
In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
Add it to the rice and dal. Add salt and pepper and serve hot.
Pongal is a very important harvest festival of South India. It is celebrated over a period of four days, with a variety of foods being prepared throughout. Puli Pongal is one dish that you will love to have on the festival days. It lets you to enjoy the festivity of Pongal. The dish is very simple and easy to make and requires ingredients that are easily available within the home only. So, if you want to relish the taste of Puli Pongal, just have a look at recipe given below, listing the ingredients as well as the method of preparation.
Puli Pongal Recipe
Ingredients
2 cups Broken Raw Rice
Tamarind - small lemon size (soaked in water)
1 tsp Mustard Seeds
1 tsp Chana Dal
Dry Red Chilies (according to taste)
1/4 tsp Asafoetida Powder
1/2 tsp Turmeric Powder
1/4 cup Sesame Oil
A sprig of Curry Leaves
Salt to taste
Method
Keep the measured tamarind juice. For every cup of broken rice add 2 1/4 cups of tamarind juice.
Heat oil in a pressure pan. Now add mustard seeds and when it splutters add the Chana dal.
When the Chana dal is lightly brown, add turmeric powder, asafoetida, dry red chilies and curry leaves.
Then add the tamarind juice. When it begins to boil, add the broken rice and the required amount of salt.
Festivals come with lots of delicious dishes! Especially in India, the word festival is considered to be synonymous with the word delicious food. No celebration is considered complete unless and until rich food is served amongst friends, family members and relatives. Pongal is an Indian harvest festival, which is mainly celebrated in Tamil Nadu. What harvest festival goes on without delicious and mouth watering food? Similarly, on Pongal also, people prepare lots of scrumptious recipes, of which one is lemon rice. In the following lines, we have listed the recipe of lemon rice. Read on to know how to make the dish.
Lemon Rice
Ingredients
2 cup Basmati Rice
1 tsp Channa Dal
1 tsp Urad Dal
1/4 tsp Asafoetida (heeng)
1/4 tsp Mustard Seeds
1/4 tsp Turmeric Powder
2 tsp Ghee
2 Lemons (juice)
Salt, to taste
Method
Wash and clean the rice thoroughly
Boil it in 1/4 litre water. till done
Heat the Ghee in a separate shallow pan
Add mustard seeds, channa dal, Urad dal, asafoetida and turmeric powder to it
Fry lightly till it emits fragrance
Mix well with cooked rice for flavor
Add salt to the lemon juice and pour it over rice and mix well
The word pongal, in both Telugu and Tamil, signifies the boiling over of the rice, in the cooking pot. Thus, the dished made on the harvest festival of Pongal essentially include rice in the ingredients. Coconut Rice is also one of the recipes specially cooked on the festival day. Along with rice, its other main ingredient comprises of coconut. Coconut rice is very easy to make and requires little preparation time. Below, we are giving you the recipe of coconut rice, which you can try on the festival of Pongal.
Coconut Rice Recipe
Ingredients
2 cup Basmati Rice
1 Coconut, grated
1 tsp Channa Dal
1 tsp Urad Dal
Green or Red Chillies
Salt to taste
Method
Wash and clean the rice thoroughly
Boil it in ¼ litre of water till done
Heat the Ghee in a separate shallow pan
Add mustard seeds, channa dal, Urad dal and chillies to it
Avial is one of the most popular dishes of Tamil Nadu. It is specially prepared on the festival of Pongal. This dish is very healthy and delicious, as a variety of vegetables is used to make it. Apart from that, it also has channa and urad dal as its ingredients. It takes hardly some time to make the dish and the outcome is something very delicious. There are many ways of making Avial, one of which has been mentioned below. You have a simple recipe of Avial in the following lines, through which you would able to know how to make this dish easily, for your friends and relatives, on the festival of Pongal.
Avial Recipe
Ingredients
1 Coconut, finely-grated
1 tsp Channa Dal, roasted
1 tsp Urad Dal, roasted
1/4 tsp Asafoetida (heeng)
2 Green Chilies
1/4 tsp Turmeric Powder
Assortment of Chopped Vegetables, excluding salad and leafy vegetables
Method
Blanch the diced vegetables and set it aside for later use
Grind channa dal, urad dal, asafoetida and green chilies to a paste
Heat ghee in a separate shallow pan and add the grounded paste
Fry it lightly till it emits fragrance
Add the grated coconut and saute it over a low flame
Lord Ganesh is very fond of food, especially, and this is why a long list of recipes is prepared on the occasion of Ganesh Chaturthi. Traditionally, the devotees during prepare several recipes to offer to Lord Ganesha, on his birthday. Moong Dal Ka Halwa is among these delicacies. This year, make the occasion of Ganesh Chaturthi sweeter, preparing mouth watering Moong Dal Ka Halwa. Given below is the recipe for the halwa, detailing the ingredients required as well as the method of preparation.
Moong Dal Ka Halwa Recipe
Ingredients
1½ cup Moong Dal, soaked
3/4 cup Mawa, well crumpled
1 cup Sugar
1½ liter Milk
1/2 tsp Saffron, soaked in a little milk
5 Cardamoms, powdered
6 tbsp Ghee
Method
Grind the Moong dal coarsely. Heat the ghee and fry the dal till golden.
Add milk and cook till the milk has been absorbed. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the heat and keep aside.
Make sugar syrup of one thread and add saffron and cardamom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. If you want you can add thin silvers of blanched almonds.
Ganesh Chaturthi is celebrated as the birth anniversary of Lord Ganesha. It is believed that Ganesh Ji is fond of sweet food and thus, His birthday is celebrated with variety of sweets and other dishes. A special sweet dish called Modak and many other sweets, along with milk, is offered to idols of Lord Ganeshji at home and in temples. One famous sweet dish which is usually prepared on Ganesh Chaturthi is Rawa Ladoo. Below, we are providing the recipe of rawa ladoo, which can help you to understand how to make the dish.
Rawa Ladoo Recipe
Ingredients
100 gm Semolina (Suji/Rava)
250 ml Milk, toned
10 g Ghee
½ cup Sugar, powdered
1 pinch Cardamom
Method
Roast semolina in a non-stick pan on low heat till it slightly turns brown.
Add ghee and milk.
Stir till mixture becomes sticky.
Add powdered cardamom and mix.
Remove the pan from heat and add the sugar and mix.
Ganesh chaturthi is celebrated as the birthday of Lord Ganesha across India. According to Indian traditions, dishes such as halwa and puri are must to be added in the menu of the birthday celebrations. Same is the case with the birthday of Gods. Ganesh chaturthi celebration witnesses with the preparation of lots of delicious dishes and one of them is Puran Poli. It is very famous dish of Maharashtra and is specially cooked on the occasion of Ganesh Chaturthi. Below, we have given the recipe of Puran Poli, which can help you to know hwo to make the dish.
Puran Poli Recipe
Ingredients
1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water, enough to make dough
6 tbsp Oil
Oil / Ghee, for frying
Inner Filling
1 - 1/2 cup Jaggery
1 - 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder
Method
Blend the ghee and masala with the maida.
Using water make a soft smooth dough. Leave under a wet cloth for 40-50 minutes.
Knead the maida again. Put in the 6 tbs oil and knead till completely absorbed. Cover and leave aside for 4 hours.
Put the dal in the cooker till one whistle.
Drain the water.
Grind the dal to make a paste with the jaggery and cardamom powder.
Remember that the filling should not be watery.
Make small balls of the filling. Divide the dough into small balls and flatten them.
Place one ball of filling on the dough and cover and seal up the filling.
Carefully roll out the dough into thick puris making sure the filling does not come out.
Fry on a tawa pouring ghee around it. Cook on both sides.
Motichoor Laddu is thought to be the favorite food of Lord Ganesha. In fact, the sweet also finds a mention in the aarti of lord Ganesha, where a line goes "ladduan ka bhog lage, sant Karen seva". So, when it is occasion of Lord Ganesha's birthday i.e. Ganesh chaturthi, then how one can forget to make the sweetmeat. Motichoor laddus are not very difficult to make and can be prepared in a matter of minutes. In case you need any help in making them, we have also provided the recipe for motichoor laddu in the lines below.
Motichoor Ke Laddu Recipe
Ingredients
2 ½ cups Gram Flour (not superfine variety)
500 ml Milk
1/2 tsp Cardamom Powder
3 cups Ghee
A fine-holed 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 scum forms on top.
Strain and return to fire.
Add color 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 remaining batter
Final Steps
Immerse boondi in syrup.
Drain any excess syrup.
Spread in a large plate. Sprinkle little 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.
