Sweetened Coconut ladoo/balls

Diwali is round the corner. I wanted to prepare some sweets and snacks but some thing different from the traditional one’s. We – my husband and me, we dont like ladoos much, specially the traditional one’s. However, on some food groups members had been posting coconut ladoos which seem to be really tempting.

So I too decided to try making these ladoos and they turned out to be really delicious and yummy.

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Recipe :

Ingredients :

  • 1/2 tin sweetened milk (around 200 ml)
  • 2 cups desicated coconut
  • 1/2 cup milk powder
  • 1/4 cup desicated coconut for garnish
  • cupcake liners
  • oil

Method :

  1. In a non-stick pan, mix all the ingredientson a low flame.
  2. Keeping stirring so that the mixture does not get burnt and continue till the mix comes together as a lump.
  3. Pu off the flame. Apply oil to your palms.
  4. Take little amount of the mixture lump and roll between your palms to shape into a smooth golf size ball.
  5. Roll this ball into the desicated coconut and place into a cupcake liner.

 

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Nevri/ Karanji/ Gujjiya/ Hot & Spicy or Sweet Puff

One snack, many names across one country India. Goans call it Nevri, Maharastrians call it Karanji while in Central and North India its famous as Gujjiya.

You can have different filling inside the puff as per your liking – sweet or savory, coconut or flour.

I will be mentioning the various filling recipe here. Though I have personally tried it with coconut powder. But all these traditional recipes have been passed to me by my mom. So without any doubt you can rely on them.

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Recipe :

Ingredients :

Filling 1 – Sweet Coconut:

  • 2 cup coconut powder
  • salt as per taste
  • 1 tsp cardamom powder
  • 1 tbsp sesame seeds
  • sugar as per taste
  • dry fruits (optional)
  • poppy seeds (optional)

Filling 2 – Savory Coconut:

  • 2 cup coconut powder
  • salt as per taste
  • 1 tbsp sugar
  • red chilli powder as per taste
  • 1/4 tsp asafoetida powder
  • 1 tbsp sesame seeds
  • 1/4 tsp tamarind pulp

 

Filling 3 – Sweet flour based

  • 2 cup Whole wheat flour
  • 2 tbsp Semolina
  • 2 tbsp coconut powder
  • 1 tsp cardamom powder
  • Sugar as per taste
  • Salt as per taste
  • poppy seeds, sesame seeds, dry fruits (optional)

Covering:

  • 1 1/2 cups all-purpose flour
  • 1 tbsp semolina
  • 1 tbsp rice flour
  • salt as per taste
  • oil and water for kneading
  • extra rice flour for dusting
  • Flour paste –  mixture of 2 tbsp all purpose flour and waterIMG_20160901_172716
  • oil for deep-frying

Method :

  1. Choose one of the filling type and mix all the ingredients for the same and keep it aside. (I have chosen savory coconut for reference.)IMG_20160901_172654
  2. For the covering, mix all-purpose flour, oil and salt. Knead into a soft dough by using water as required. Keep it covered in a damp cloth for at least 2 hours.
  3. Pound the dough for around 5 mins.
  4. Take a marble size ball of dough and roll it into a disc of around 6 -8 inch.
  5. Take 1-2 spoonful of the filling and put it at the center of the rolled disc.
  6. Apply the flour paste along the circumference of the disc.
  7. Fold the disc half way to cover the filling and seal the puff by pressing along the edges.
  8. Using a curvy cutter, cut the edges to give proper shape.IMG_20160901_172736
  9. Repeat for rest of the dough.
  10. Heat oil in a deep pan. Deep fry the puffs.

 

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