Guest guest Posted September 15, 2003 Report Share Posted September 15, 2003 Dear All I tried this receipe that Alanji sent for the laddoos and it was great. Very easy to do and very delicious. Thanks and keep positing more receipes. Please can you let me know the title and author of the book. Thanks! Ohm Namah Shivai Vandana , "Alan Scherr" <source311@h...> wrote: Hi everyone - I'd like to share a wonderful laddu recipe that I have used for years - it is based on the original Hare Krishna cookbook: 2 cups unsalted butter 4 cups chick pea flour 2 cups dried coconut 4 cups powdered sugar 1 tsp. ground cardamon Heat butter in a heavy pan and when bubbling, add sifted chickpea flour 1 cup at a time . Continue to fry the chickpea flour over medium heat until it is somewhat darker in color and has a fragrant, roasted smell. Remove from heat and place mixture into a large glass bowl to cool for a few hours at room temperature. When cool, add in coconut, cardamon and powdered sugar (one cup at a time) - mashing it into the butter and chickpea flour with a fork to blend completely. When all ingredients have been added, you should have a crumbly, moist mixture. Add more powdered sugar if it is too wet. Then, squeeze into one inch diameter balls with the palms of your hands and serve or offer in puja. Alternately, the mixture can be pressed into a flat pan, refrigerated and cut into squares or diamonds. These are delicious!! Enjoy. love, alan >Arjuna <arjunaacharya> > > >RE: RBSC : FW: laddoos >Mon, 8 Sep 2003 12:27:39 -0700 (PDT) > >Hi Lada, >I did not use the ricotta cheese. Perhaps I will try that next time as >well. >Arjuna > >"Baines, Lada AVED:EX" <Lada.Baines@g...> wrote: >Awesome! I'm glad they turned out better than mine did, thanks for the >tips, I suppose, you can add or eliminate anything you want. > >Did you add the Ricotta cheese?? > >Lada > > > > >L. Baines > > > >Arjuna [arjunaacharya] >September 8, 2003 6:58 AM > >Re: RBSC : FW: laddoos > > >Dear Ladaji, >I made the laddoos on Suturday and we offerred them in our evening puja to >Sri Ganesh! On tasting the prsad my wife started talking about making them >the next time and adding some sesame seeds! They are quite tasty and it is >wonderful to offer something made with one's own hands!. >For Jaggery, you can add a little molassas to white sugar to get a similar >effect, but watch how much liquid as it will change the consistency of the >mix. I also found that if I let the mix cool quite a bit the balls held >together better. They firmed up nicely in the refrigerator. >Jai Sri Ganesh! >Arjuna > >"Baines, Lada AVED:EX" <Lada.Baines@g...> wrote: >Tiina, jaggery is another name for pure sugar, you can use brown sugar, or >raw sugar, or plain ole white sugar. Ganesha likes every thing sugarry. > > > > >L. Baines > > > > >Baines, Lada AVED:EX >September 3, 2003 4:50 PM >'Arjuna' >RE: laddoos >Importance: High > > >Here's the Recipe > > > >Ingredients > >1 Cup Cream of wheat >1 Cup Chick Pea Flour >1 Cup Powdered Milk >1 Cup Jaggery [Powdered] >[baines, Lada AVED:EX] > 1 Cup Ghee > >Add ground Cardomon seeds for flavour, and chopped almonds [optional]. > >Method > >In a coffee grinder, grind the Cream of Wheat [set it aside] >Chop the jagerry and then powder it in the coffee grinder as well > >In a saucepan, add 2 to three Tablespoons of Ghee and cook the powdered >Cream of Wheat on medium to low heat, till slightly golden in color. Set >it >aside > >In the same same saucepan, take additional 2 to 3 table spoons of ghee and >cook the Chick Pea Powder on low heat till slightly brown in color. Set it >aside. > >In a LARGE saucepan ADD one half of a cup of Ghee; and then add > >cooked Cream of Wheat; cooked Chick Pea powder, Powdered Milk; Jaggery >and >Cardomon. > >On minimum heat, stir all of the ingredients well, once the jaggery melts >with heat, start making the round balls in the palms of your hand with a >little ghee. You may have to use a little more than one cup of ghee. > >ENJOY! > > >The changes I had made to my recipe was, that I added 2 cups of Recotta >Cheese, well the taste was excellent, however, the texture was a little >guey, I had lost my sense of proportion. > >If you choose to add the Recotta Cheese, it adds a lot of flavour, and >takes >the sugar sweetness away. Again in a saucepan, dump theONLY ONE CUP of >Ricotta Cheese, and cook till all of the moisture is dried, and then add to >the rest of the ingredients. > >This is the first time I used jaggerry 'GUR' is the Indian name for it, so >you will have to use your own judgement in terms of adding a little more or >a little less. If you're able to make the balls, then no problem, however, >that is the hardest part of this recipe. > >If the instructions are not clear, please Brother, do not hesitate in >asking. I have created this recipe myself. > >Good Luck! > >Lada > > >L. Baines > > > > >Arjuna [arjunaacharya] >September 3, 2003 3:25 PM >Baines, Lada AVED:EX >laddoos > > >Hi Lada, >I would love your recipe. I thought I would email you direct rather than >put it on the board. I agree with hand made being better but the only >recipe I had for modakas sounded way too complicated for the time I had >available so I purified them with Ganga Pani before offering them and sent >them with pure intentions. Ganesh didn't seem to mind:) >Arjuna > > > > _____ > > > < http://us.rd./evt=10469/* ><http://us.rd./evt=10469/*> > > Sponsor > >To send an email to: > > > > > > > > > Sponsor > > > ><http://rd./M=251812.3170658.4537139.1261774/D=egroupweb/S=1 7050759 >91:HM/A=1693352/R=0/SIG=11tralmvc/*http://www.netflix.com/Default? mqso=60178 >293&partid=3170658> click here > ><http://us.adserver./l? M=251812.3170658.4537139.1261774/D=egroupmai >l/S=:HM/A=1693352/rand=324771716> > >To send an email to: > > > > > Terms of Service ><> . > Sponsor >To send an email to: > > > > > > _______________ Get 10MB of e-mail storage! 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