Dry coconut - mixed dry fruits laddus

-

DRY COCONUT MIXED DRY FRUITS LADDUS


These are super delicious, healthy & nutritious laddus which can be prepared easily & can be enjoyed by anyone. 

The dates & raisins added in this recipe have natural sweetness. Hence, i have used less jaggery. You can use as per your choice.  Similarly here only 2 tbsp ghee is used.  You can use as per your preference.

These are super nutritious laddus as they contain lots of dry fruits.  Can be served as the best snack for your growing kids.  

I have added cashew nuts, almonds, pumpkin seeds, sesame seeds, dates & raisins.  You can use any nuts of your choice.  Link to buy mixed dry fruits is mentioned at the end. 

These laddus are the richest source of iron, protein & calcium.  So start your day with these yummy energy boosters. 


RECIPE:

(I have used 200 ml cup for the measurement). 

INGREDIENTS:

  • 2 cups of grated dry coconut 
  • 1/4 cup til/ Sesame  seeds
  • 1 cup mixed dry fruits( nuts) of your choice. 
  • 1/2 cup dates ,  raisins & berries
  • 3/4 cup jaggery powder
  • 2 tbsp ghee
  • 1/4tsp cardamom powder

Method:


In a pan, heat 1 tbsp ghee & add mixed dry fruits & roast for 1-2 minutes. 

Add dates & raisins & mix well.  Remove & keep aside. 

In the same pan, add 1 tbsp ghee & add dry coconut, sesame seeds & fry till aromatic. ( Approximately for 2 minutes)

Remove & keep aside. 

In the same pan add jaggery & 1/2 cup water. 

Boil well to a slightly sticky consistency.  

Add all the roasted ingredients & cardamom powder. 

Mix just for 1-2 minutes.

Slightly cool & roll out laddus. 
These laddus are super moist & so delicious with crunchy dryfruits in every bite. 

Super delicious dry coconut mixed dryfruits laddus. 

Enjoy these with your loved ones. 

You can buy dry fruits through this following link:


Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more