Skip to main content

Til Gul Ladoo/Vadi

  #RenuRasoi #Til #Gud #Sesame #Jaggery Til Gul Ladoo/ Vadi In India there's a tradition of eating Tilgul from Makar Sankranti till Rath saptami. Til Gul acts as a natural digestive aid and increases our immune system .  The fiber in sesame seeds supports healthy digestion, and jaggery helps prevent constipation. Try this simple and easy recipe where no syrup or पाक , चाशनी is needed. You can make Ladoo or Vadi as per your choice. Ingredients... 1 Cup...150 ml *Til without polish...2 cups *Finely chopped Jaggery... 1 Cup  Method.... *Roast Til in a kadhai on low flame, sauting continuously to remove it's raw flavour.  Take care not to over roast it.  Let it cool. *In a mixer jar add roasted Til and Jaggery, grind till it becomes powder. *Put in a wide based pan and mix thoroughly with the help of your hands. *Roll in small Ladoo. *You can eat one small Ladoo daily. For making Vadi *Take the grinded Til gud mix in a pan , add 2-3 teaspoons of milk and make a doug...
Post a Comment

Boondi Ladoo

#RenuRasoi
Boondi Ladoo
Boondi Ladoo are very tasty ... Delicious 😋😋
Traditional Indian sweet.... prepared on all auspicious occasions... whether it's Wedding...Pooja...any other occasion for celebration...
They are liked by one and all...
They are very easy to prepare, if you will follow the exact recipe here...
Ingredients...
For Boondi Ladoo....
*Chickpea flour... 1 Cup
1Cup...150 ml
*Water...3/4 Cup
*Yellow or Kesari food colour...2 to 3 drops... optional
For Sugar Syrup
*Sugar...1 Cup
*Water...1/2 Cup
*Chopped Cashew nuts... 1 tbspn
*Green Cardamom Powder...1/2 tsp
*Pure Desi Ghee for frying
Method....
For Boondi...
*Add 1/2 cup water  and food colour in the  Chickpea flour slowly without forming lumps.
*You may need more water...it should be of pouring consistency...
* Heat 2 to 2.5 cups Ghee in a Kadhai on the medium flame.
* Hold perforated frying spoon over the Kadhai at 3 inch height above Kadhai levels.
*Pour one tablespoon batter over perforated spoon n tap it slowly with the help of spoon, so that small droplets will fall in Kadhai.
*If Boondi is flat ,water is more and if Boondi is having tail ends batter is thick.
*Don't over crowd the Boondi in Kadhai.
*Fry it on medium flame till it cooks, fry with the help of another perforated frying spoon, on medium flame.
*Remove n keep in a plate.
*While going for next lot wipe the perforated spoon from both the sides to release the wholes... other wise Boondi will not come through it.
*Repeat till you finish the batter.
For Sugar Syrup...
*Mix Sugar and water, keep it on a gas on medium flame.
*Keep stirring occasionally, when it will start boiling... exactly after 5 minutes check the syrup...pour a drop in a plate, hold it in two fingers...if single string is there ...our Syrup is ready.
*Switch off the gas.
*In the already prepared Boondi, add Chopped Cashews, Cardamom Powder n Sugar Syrup.
*Mix properly, roll on the Ladoo when it is still warm.
*It makes  9..10 medium size Ladoo.
Note...If you are unable to roll Ladoo just Pulse Half of the Boondi  in the Mixer. You will roll it easily.

 #रेणूरसोई
बुंदी लाडू
बुंदीचे लाडू आपल्याकडे लग्नात... एखाद्या विशेष समारंभात आवर्जून बनवले जातात... हे जर उत्तम बनले असतील तर खूप सुंदर लागतात ...😋😋
आज आपण बघूया घरच्या घरी कसे सुंदर बुंदी लाडू करायचे...  साजूक तुपात तळलेली बुंदी... छान पैकी वेलचीचा सुगंध खूप सुंदर लागतात...
तुम्ही रेसिपी जशी सांगितली तशी केली तर अगदी उत्तम लाडू पहिल्या प्रयत्नात पण होतील...
साहित्य..
बुंदी पीठ...
*बेसन... एक वाटी
1 वाटी....150 मिली
*पाणी ...3/4 वाटी
*केशरी किंवा पिवळा खायचा रंग... चिमुटभर
पाकाचे साहित्य...
*साखर ...  एक वाटी
*पाणी... अर्धी वाटी
*काजूचे तुकडे.... एक टेबल स्पून
*वेलची पूड... अर्धा टी स्पून
कृती...
प्रथम बुंदी तळून घेऊ या...
*बेसन मध्ये रंग व पाणी घालून हळूहळू एकत्र करा अजिबात गुठळी व्हायला नको... वरून सोडले तर खाली पडेल असे असावे ...खुप घट्ट नको  ....खूप पातळ नको.
*गरज वाटली तर अजून पाव वाटी पाणी लागू शकते.
*एका कढईत तूप गरम करायला ठेवा. अंदाजे दोन वाट्या तूप लागेल .
*त्याच्यावर एक झारा धारा आणि एक टेबलस्पून बेसन पीठ त्या झाऱ्यावर घालून चमच्याने  हळूहळू त्या झाऱ्यावर ठक ठक असे मारा...खाली छान गोल गोल बुंदी पडेल.
झारा वर धरला तर बारीक बुंदी व जवळ धरला तर मोठी बुंदी होते.
*एका वेळेस खुप गर्दी  होईल एवढी बुंदी घालु नका.
*मध्यम आचेवर बुंदी पर्यंत तळून घ्या... ताटलीत काढून बाजूला ठेवा
*पुढील वेळेस बंदी घालताना झारा पूर्ण पुसून/ धुऊन घ्या आणि मग पुन्हा बुंदी घाला... त्यामुळे छीद्र मोकळे होतात...जर बुंदी चपटी होत असे तर पाणी जास्त झाले असे समजावे... तसेच बुंदी ला थेंबाप्रमाणे  टोक असेल तर पाणी कमी झाले आहे असे समजा... त्याप्रमाणे पाणी कमी जास्त करा.
*अशाप्रकारे पूर्ण बुंदी तळून घ्या.
*एका भांड्यात साखर व पाणी घ्या व मध्यम आचेवर ठेवा.
*अधून मधून हलवत रहा ...साखर विरघळून उकळी आली बरोबर पाच मिनिटांनी एका ताटलीत एक थेंब घाला  आणि दोन बोटांमध्ये
घेऊन बोट खाली वर करा...एक तार आली म्हणजे पाक तयार झाला. गॅस बंद करा.
*तयार बुंदीमध्ये काजूचे तुकडे ,वेलदोडा पावडर व पाक घालावा... सगळे छान एकत्र करा.
*मिश्रण कोमट असतानाच लाडू वळून घ्या. *अंदाज मध्यम आकाराचे नऊ ते दहा लाडू होतात.
टीप... जर लाडू नीट वळत नसतील तर अर्धी बुंदी मिक्सर मधून पल्स करा... वाटायचं नाही ... फक्त इंच किंवा पल्स करा...  उत्तम लाडु वळले जातील.


Labels:

Comments

Post a Comment

Popular posts from this blog

Dal Dhokala

  #Dal #Dhokala #RenuRasoi #Nocarbs #Proteinrich Dal Dhokala  This is a very tasty and yummy preparation. No fermentation is required. Very soft and spongy 👌😋 If all the instructions are followed you will get perfect Dhokala. Ingredients *Yellow moong dal...5 tbspn *Chana dal... 5 tbspn *Eno fruit salt...1 tsp *Cumin seeds...1/2 tsp  *Salt...1.5 tsp *Lemon juice... 1 tbspn *Oil...2 tbspn  *Garlic pods..6 *Grated ginger...1.5 tsp *Water... Same quantity of un soaked dal If dal is 3/4 cup...water should be 3/4 th cup  For tadka *Oil...2 tbspn *Mustard seeds... 1/2 tsp *Jeera... 1/2 tsp *Asafoetida powder/ Hing...1/4 tsp *Turmeric ...a pinch (optional) *Green chillies... 4-5(optional) For garnish... *Chopped coriander...1 tbspn *Grated coconut... 1 tbspn Method  *Wash and soak both the dal together for 2.5 hours. *Measure the water. It should be of the same measurement of un soaked dal. We are going to use only that much water for grinding as well as in batt...
1 comment
Read more

Beetroot banana cutlet

  RenuRasoi  #Banana #Beetroot #Cutlet  These are very tasty and yummy cutlets. You can prepare it as a starter, as a snacks, to carry in tiffin.... Can be prepared day before, refrigerate and fry next morning. Ingredients  1 cup... 150 ml *Boiled and grated raw banana...2.5 Cup  *Boiled and grated beetroot... 1/2 Cup  *Finely chopped Onion... 3/4 Cup  *Chopped green chilli...2 tbsp  *Chopped ginger...1 tbspn  *Garlic pods... 6 *Chopped coriander... 2 tbspn *Chickpea flour...4 tbspn  *Oil for roasting masala... 2 tbspn  *Cumin seeds.... 1 tsp *Turmeric powder... 1 tsp  *Homemade garam masala... 1/2 tsp *Salt... 2 tsp  *Lemon juice... 2 tsp  *Semolina for coating... 2 tbspn  *Oil for frying... 5 tbspn Method... *Steam, peel and grate raw banana and beetroot. Measure it with 150 ml Cup. You can pulse this mix from the mixer to remove lumps if any. *Grind chopped green chilli, ginger and garlic without adding water...
Post a Comment
Read more

Homemade Paneer

  #RenuRasoi  #Paneer #Homemade #Pure #Hygenic Home made is tasty and yummy 😋  The important thing is it's pure and no fear of adulteration. This recipe is very easy to prepare.  You can prepare the Paneer at home and use by keeping in refrigerator for 2-3 days. Ingredients... *Full fat milk... 1 litre *Vinegar... 2 tablespoons  *Water... 4 tablespoons. Method... *Mix vinegar and water. *Boil the milk in a pan. *When milk starts boiling add gradually this vinegar water mix and keep stirring with a spoon.  Take care to add this vinegar water mix spoon by spoon only. *When milk solid separates and yellowish water releases, immediately switch off the Gas. Overboiling will make paneer hard in texture. *Place one soft cotton cloth in a steel strainer. Keep this strainer in a big pan so that whey water will get collected in the pan. Strain this milk and Paneer mix from the strainer.  *Immediately fold the cloth with paneer from all the four sides and mak...
2 comments
Read more