a popular and attractive round shaped ladoo recipe made with fine and saffron coloured boondi pearls. ... it is generally made with boondi jhaara, but in this post uses easily available spoons in every kitchen
The word 'motichoor' literally translates to crushed pearls, the chickpea flour globules is fried in pure ghee, and soaked in sugar syrup. Motichoor Ladoo has also found its mention in ancient and medieval texts of South and Eastern regions.
Methi Ladoo is a traditional recipe which is more of a Ayurvedic medicine than a sweetmeat. This is given to mothers after they deliver the baby. It is also used as a cure for back or joint pains during winters. In this freezing cold prepare Methi ke ladoo and give them to the elders at home or send them to other elders around you. This will please them and seeing them happy will make you happy as well.
Bondi Ladoo or bundiar laddu is made from bengal gram flour (besan) based boondi. It is often served on festivals such as Raksha Bandhan and Diwali. Motichoor laddu is made from fine boondi where the balls are tiny and is cooked with ghee or oil. The recipe for this laddu originated in north India, however, it is now popular throughout the Indian subcontinent.
Rajasthani Moong Dal Halwa is an Indian dessert made with skinless split green gram. It's a very rich sweet with loads of ghee and dry fruits and is made especially for festivals or weddings. It's a very rich sweet with loads of ghee and dry fruits and it is made in winter months for festivals or for weddings.
This halwa is made from blanched and peeled almonds, milk, sugar, and ghee. It is flavored with saffron and cardamom powder. This is a very rich, heavy Indian sweet recipe. It is usually made on special occasions or during festivals like Diwali, Holi, Raksha Bandhan, Iftar and so on.
Mahim Halwa is an Indian sweet translated as "layered semolina sweet", named after Mahim an area in Mumbai. It is named so because it was created by the sweet meat makers "Joshi Budhakaka" who belong to Mahim.It is a food speciality that Mumbai is famous for. It has been described as a "unique confection of thin layers of sweet dough pressed into compact squares and separated by sheets of greaseproof paper.
Dodha Barfi is a traditional dessert made in Punjabi cuisine and has a grainy texture that melts in your mouth. Prepared using milk, alum, liquid glucose, sugar, and ghee, this is a mouth-watering dessert recipe that you can make for your loved ones on special occasions and festivals.
Chiroti is a delicacy predominantly served in Karnataka and Maharashtra. It is also famous in parts of Telangana state. Specially in the districts of Nalgonda . Here it is known by the name Pheni/Peni. It is served as a dessert on special occasions such as a festival or a wedding.
An anarsa is an Indian pastry-like snack commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar. Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter). This is known as the pithi, and is mixed with an equal amount of sugar.
Soan Papdi is a popular North Indian dessert, which has a crispy and flaky texture. Also known as Soan Halwa, this Diwali special dessert is made with besan, flour, ghee and sugar. is a popular Indian dessert. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. It was traditionally sold loose in a rolled paper cone, but modern industrial production has led it to be sold in tightly formed cubes.With the popularity of the sweet, newer flavors such as mango, strawberry, pineapple and chocolate have been introduced.