indian festival sweet Archives

Even though I usually prefer to follow traditional method for any sweet dish, Naariyal ke Laddoo with condensed milk is a very quick way to prepare these traditional laddoos. However, this time condensed milk was also Homemade Condensed Milk/Milkmade during Janamashtmi festival, so I decided to go ahead with this no-fail quick-fix recipe for preparing Naariyal ke laddoo.

While celebrating Janmashtmi, we keep fast (vrat) for whole day. This fasting is different than our usual fasting days as this day we don’t use grains and white salt to prepare prasad and food. Everything is prepared with milk or milk based products, dry fruits, fresh fruits and fruit based flours. So I prepared these laddoos for prasad.

This best part about this recipe is that there are no difficult steps to follow. We can make our kids also join-in in the preparation. Just prepare condensed milk one day in advance and next day delicious Naariyal ke laddoo will be ready within 30 to 40 minutes! We can add Khoya/Mawa also to enhance the taste.

Just like Naariyal ki burfi (coconut burfi), I used desiccated coconut powder in laddoos too. But if you want, you can use fresh coconut also. If so, remember that as fresh coconut has a lot of moisture, you will need more quantity of fresh coconut powder than written in the recipe.

Ingredients :

Condensed Milk 250 gms

Desiccated coconut powder 250 gms

1/4th cup extra coconut powder to roll out laddoos

Process :

Pour condensed milk in a big broad pan so that mixing is easy. Add coconut powder in condensed milk and mix it well. Mixture should be thick enough to roll it as firm round balls. If required, add some more coconut powder to get the right consistency.

Now take a little amount of mixture and give it a round shape of laddoo with your palms.

Roll this laddoo in dry coconut powder and repeat the process for all laddoos. And job done!

Isn’t this the fastest way to prepare delicious naariyal ke laddoo!! For longer shelf life keep these laddoos in the fridge.

Seven cups burfi, this name sounds very different for a mithai. Even I thought the same when first time I read Seven cups burfi post at my favourite blogger Gayathri Kumar’s blog Cookspot. After reading the whole recipe also, I was hesitant to try because didn’t know how it would taste. Though Gayathri’s recipes are no fail and I have tried a lot of them. Maybe I was hesitant because to prepare this sweet raw besan (gram flour) was used, and my experience till now was that if besan is raw, it wouldn’t taste nice and it will stick in the mouth while eating.

Few weeks before I had gone to Vandana’s house (dear friend in the apartment) and she offered me the same seven cups burfi and packed some for my husband and daughter also.

And did I like the taste?

I loved it!!! and so did my husband and daughter. Now I was determined to give it a try……….

The traditional recipe has total seven ingredients, but I reduced the amount of sugar, because three cups seemed a bit lot, so now with my version it is 6 cups Burfi.

Ingredients:

Besan (gram flour) 1 cup

Granulated sugar 2 cups

Pure Ghee 1 cup

Grated coconut 1 cup (fresh or dry)

Milk 1 cup

Procedure :

Grease one big plate and the back portion of a spatula, and keep them separate.

In a vessel mix sugar and coconut and keep them aside.

Sieve besan to avoid lumps. Take a heavy bottom pan or kadai and from one cup ghee take 1 tbsp and pour in the pan. Switch on gas and add besan in the pan. On medium heat roast it only for 4 to 5 minutes.

After 5 minutes add the mixture of coconut and sugar. Keep the heat on sim till we finish adding all ingredients to avoid it burning from the bottom.

Mix them properly and add ghee.

Mix ghee properly and add milk.

Now increase the heat to medium and continuously keep on stirring it. Sugar will start melting and whole mix will be thin in the beginning, but slowly it will start becoming thick.

Keep on stirring, as mixture will be turning more thick and leaving the sides of the pan. This is the indication that mixture is ready to set in the greased plate.

Pour the mixture in greased plate and spread it evenly with the help of greased spatula. The benefit to pat it with a greased spatula is that the burfi mixture wouldn’t stick to it.