Mawa Mewa Ladoo / Khoya Dry Fruit Ladoo

Ingredients:

Mawa/Khoya                                  - 1 cup
Granulated Sugar                            - 1 cup
Cardamom powder                          - 1 tsp
Coarse Mix Dry Nuts                      - 1/2 cup
Pistachio / Almond Flakes              - few for garnishing

Method:

If the Khoya was in refrigerator, take it out 1 hour before making laddoos.
Use the grinder to coarse grind the dry nuts. I used Cashews, Almonds, Walnuts and Pistachios.
In a heavy bottom Karahi, tip the Khoya and mash it on low flame.
Once khoya is soft, mix the dry nuts and cardamom powder to it.
Mix well, keep the flame to low all the time.
Now take it out in a big Thali or wide plate. Let it cool down a bit.
Once it's on temperature which can be handled on your palms
Add the Sugar into Khoya.
Using your fingers, mix it well.
Once mixed well, rub the khoya mixture in between your palms.
Now comes binding the ladoos, first rubbing the mixture between your palms and then binding them using one hand (the way you must have seen the Halwais doing).
You need to keep pressing them firmly between your fist to bind it properly.
With each laddo done garnish it with pistachio or almond flake.
Bind the laddoos when the mixture is warm not completely cold.

Peanut Jaggery Laddoos

Ingredients:

Peanuts               - 2 cups deskined, split and Roasted
grated Jaggery    - 1 1/2 cups
Ghee                   - 1/2 tspoon for greasing the tray and hand


Method:

Roast the peanuts in a heavy bottomed pan.
When they start to crackle and get a bit golden put the heat off.
I used the deskinned and split peanuts, if your are using whole peanuts with skin. After roasting them you need to let them cool down a bit and then rub them in between your pal to deskin them and split them.
Now take jaggery in a heavy bottomed pan/kadai and stir it gently on a low flame without adding any water.
Slowly it will start to melt and become like a syrup.
Keep stirring it on low flame until its bubbly and start to form a layer over itself.
Now we have both peanuts and jaggery syrup. Its time to assemble it as Chikki or Laddoos.
Now in the jaggery syrup add the peanuts and start to mix it gently.
In a minute or two all the peanuts will be mixed into jaggery.

Making Laddoo:
If you are making Laddoos grease your palm, pick a small portion and roll it like laddoos.
With making Laddoos you need to be quick with the mixture and make the laddos while it's hot.
As the mixture ill start to cool it will be difficult to shape laddos as it ill start to become hard.
Once all laddoos are made, let them cool down and after it store in a air-tight jar.

Making Chikki:
If you are making Chikki, pour the mixture onto a greased tray and use the spatula to spread it evenly.
If it is very difficult to spread out with spatula use the rolling pin to roll it.
While the mixture is warm, run through the sharp knife to cut the shapes and size you want.
Let it come to room temperature and remove the pieces from tray and store in an air-tight jar.

Panjiri Laddoo

Ingredients:

Aata / Wheat Flour                    - 2 cup
Granulated sugar                       - 1 1/2 cup
Poppy seeds / khuskhus            - 2 tablespoon roasted
Edible gum / Gound                  - 1/4 cup
Til / Sesame seeds                    - 1/4 cup
Mixed dry fruits                        - 1/2 cup roasted (Almond, Cashew, Pistachio, Walnuts)
Sounth / Dry Ginger powder    -  2 tblspoon
Safed Mirch / White Pepper     -  2 tblspoon
Cardamom Powder                   - 2 pinch
Clarified butter / Ghee              - 1/2 cup

Method:

Take heavy bottom Kadhai or deep pan, Roast the heat flour until you can smell the aroma of flour and it starts to leave it's white colour. Do not over roast to golden brown. Keep aside.
Now take another non-stick pan and roast the edible gum with 2 drops of ghee, keep stirring and it will start to puff (like tapioca seeds, when they are deep fried). Put these puffed gum to grinder if they are very big chunks. Coarse grind them not to the powder consistency. After coarse grinding, pour it over into wheat flour Kadhai.
In the same pan roast the poppy seeds until golden colour. Pour the roasted seeds into Wheat flour Kadhai.
No comes the turn of Sesame seeds for roasting. roast them until they start crackling, pour them into Kadhai as well.
Now switch on the flame to low. Put the Flour mix Kadhai onto it. Mix everything well.
Now add the mixed dry fruits into it. Mix well.
Now add dry ginger powder, cardamom powder and white pepper powder to the mix. Mix it well gain.
After a  minute of roasting everything together, add the ghee. If you feel the ghee is less you can add 1 to 2 tablespoon again.
Once the mixture starts to look crumbly switch off the flame. Mix it again well. Keep the Kadhai onto the gas so that heat can still be passed to the Kadhai.
No add the Sugar and keep mixing it. sugar will start to melt with the existing heat in the laddoo mixture.
Now take off the Kadhai from the gas and pour the laddoo mixture to a Thali or a big shallow tray.
Keep it aside for few minutes to let it cool down. Keep checking the mixture temperature.
Once the mixture is warm enough to handle with the hands, start binding the laddoos of your desired size.
I made them medium size so the number was 20 laddoos.
Once cool down completely transfer them to an dried airtight container.
Enjoy your winter time laddoos with warm milk before bed or with your breakfast.

Note : Keep the flame to low all time while roasting and mixing else it will start to smell burned. It needs a lot of patient to cook / mix it well on low heat
Make sure laddoos when kept should not catch the moisture.

Nariyal Laddoo

Ingredients:

Condensed milk                -1/2 tin
Grated/desiccated coconut     -2 cups + 1/2 cup for rolling
Ghee                                -For greasing your palm for rolling Laddoo
Milk powder                          -2 tblsp

Method:
Add condensed milk in a non-stick pan, 2 cups grated coconut and milk powder.
Heat over medium flame and stir for 4 – 5 minutes or until the mixture turns non sticky and becomes a mass.

Make sure your keep the flame always in medium flame. Switch off the flame and let it go to warm temperature.
In a plate the remaining 1/2 cup grated coconut.
Now make equal sized laddoos out of the warm mixture and roll these ladoos over the grated coconut.

Grease your hands with ghee each time while rolling laddoos.
Your Nariyal/Coconut Laddoos are ready to serve.
I normally refrigerate the ladoos but because of coconut they are consumed within couple of days.