Stuffed Paan Coconut Laddo | Nariyal Ke Laddo | Coconut Laddoo

Ingredients

For making laddo

Dessicated coconut - 220 gm

Condensed milk - 150 gm

Cardamom powder - 1/2 tsp

Ghee/butter - 2 tsp

Betel leaf/paan - 3



For the stuffing

Gulkand - 3 to 4 tbl.sp

Cashewnut  8 to 10 coarsely powdered

Cardamom powder - 1/2 tsp



Method

Make the stuffing by mixing all the ingredients and keep aside.



For making laddo, heat a pan and add dessicated coconut and cook for few seconds stirring continously and then add condensed milk, cardamom powder and ghee and cook for a minute stirring continously.

Off the flame and add chopped betel leaf and mix it well.

Take a small ball of coconut mixture, flatten it and place one small ball of gulkand stuffing and close it to make a round ball.

Roll it on dessicated coconut and serve.

Traditional Indian Chakali Recipe

Ingredients
rice flour - 200 gm
chickpeas flour - 100 gm
green gram dal flour - 70 gm
black gram dal flour - 50 gm
cumin seed - 1 tsp
corriander powder - 1 tsp
turmeric powder - 1/4 tsp
sesame seed - 1 tbl.sp
carom seed - 1/4 tsp
salt and red chilli powder as per taste
hot oil - 2 tbl.sp

Method
Mix together all the flour and the spices and gradually put hot oil into it, mix immediately.
Now add hot water and leave it for some time and when it comes at room temperature, knead it to form a dough.

Put in the chakali maker and make round chakalis. Deep fry in oil and serve hot.
When it comes at room temperature, store it in air tight container.

Chocolate Modak Using Cocoa Powder

Ingredients
condensed milk - 3/4 of the tin
milk - 1/2 cup
cocoa powder - 3 tbl.sp
cinnamon powder - 1/4 tsp
few cashewnuts and walnuts
few digestive biscuits

Method

coarsely powder digestive biscuits and cashewnuts and walnuts and keep aside.

In a pan, mix together condensed milk, milk, cinnamon powder and cocoa powder.Let it boil.

Remove from flame and mix biscuit crumbs to it. . Refrigerate this for half an hour.

Stuff this in the modak mould, remove and again set it in the refrigerator for 5 to 10 minutes.

(Keep on adding biscuit crumbs into the milk mixture till you feel you can roll it with your hands.)

Karanji Recipe

Ingredients

For the dough

All purpose flour – 1 cup

Semolina – ¼ cup

Salt – a pinch

Melted ghee – 1 tbl.sp

Warm milk for making the dough

For the stuffing

Grated dry coconut – 1 cup

Powdered sugar – ¼ cup

Dry nuts and raisins – 3 to 4 tbl.sp

Cardamom powder – ½ tsp

Nutmeg powder – a pinch

Poppy seed – 1 tbl.sp

Sesame seed – 1 tsp

Method

Make dough of medium consistency from the ingredients given and then leave it to rest for another half an hour.

Dry roast grated coconut, sesame seeds and poppy seeds for 30 to 40 seconds and then to it add all the ingredients given to prepare the stuffing.

Roll out a small size chapatti, place one tsp of stuffing in the centre and then seal the edges by using milk. It should look like half circle.

Deep fry in hot oil and serve.

Shankarpali Recipe