{"id":120561,"date":"2020-08-02T19:25:44","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4750"},"modified":"2020-08-02T19:25:44","modified_gmt":"1970-01-01T00:00:00","slug":"brown-sugar-laddoos","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120561","title":{"rendered":"Brown Sugar Laddoos"},"content":{"rendered":"\n

LADDUS<\/strong><\/p>\n\n\n\n

Laddu or laddoo is a round\/spherical shaped sweet. The name is said to have originated from the Sanskrit word Lattika. Laddus are made of flour, ghee\/butter\/oil, and sugar\/jaggery, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions. Laddoos are the most popular sweet dish from the vast cuisine of India and a favorite offering as prasad\/naivedyam in temples across the sub-continent as well
as in all major Hindu celebrations such as births, naming ceremony, weddings, etc.<\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

Laddu can be prepared from a variety of grains, legumes or seeds, sugar\/jaggery and ghee. Some popular ones include laddu made with roasted wheat, amaranth, garden cress seeds, fenugreek seeds, and peanuts respectively.<\/p>\n\n\n\n

Preparation:<\/strong><\/p>\n\n\n\n

The required flour is combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, such as methi (fenugreek seed) laddu, multigrain and resin laddu. Dry fruits such as raisins, cashew nuts, pistachios and almonds are commonly added into laddus.<\/p>\n\n\n\n

Of all laddus, the most famous is the boondi laddu which is a staple offering at Hindu temples, weddings, and Hindu festivals. Of these, the Tirupati Laddu of the Tirupati Tirumala Devasthanam is the most famous and greatly sought after. The second most popular laddu is the besan laddu made of chickpea (besan) flour, sugar and ghee.<\/p>\n\n\n\n

Other well known laddus include rava laddu (made from semolina), til laddu (made from sesame seeds), pinni laddu (made with wheat flour) and coconut laddu.<\/p>\n\n\n\n

A less known but nutritious laddu given to lactating mothers is the gond laddu\/dink laddu. These laddus are called dinkache ladoo in Marathi and gond ka laddu in Hindi. The main ingredient is gum arabic which is collected from the babhul tree. Other ingredients in the gond laddu include coconut, almonds, cashews, dates, spices such as nutmeg and cardamom, poppy seeds, ghee, and sugar. An alternative multigrain recipe will have a portion of gum replaced by grains and legume flours such as besan, urid, ragi (nachani in Marathi) and wheat.<\/p>\n\n\n\n\n

\n\t

Brown Sugar Laddoos<\/h2>\n\t\t

\n\t\t\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
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Ingredients:<\/h3>\n

Rice flour – \u00bd padi<\/p>\n

Ghee – 10 palam<\/p>\n

Brown sugar – 25 palam<\/p>\n

Cardamom powder – \u00bc palam<\/p>\n

Almonds – 3 palam<\/p>\n

Crushed rock sugar – 3 palam<\/p>\n

Methods:<\/h3>\n

\u25cf Soak rice in water, powder finely and keep the flour \u00bd padi aside. Boil 10 palam ghee in
a pan and transfer the rice flour into it and fry until golden brown.<\/p>\n

\u25cf Mix ghee 10 palam and brown sugar 25 palam in a wide tray and press it with the palm
of your hand in circular motion until it becomes frothy.<\/p>\n

\u25cf Mix cardamom powder, fried almonds, brown sugar in the rice flour mixture along with the ghee and sugar mixture and mix well. Make lemon sized balls or ladoos out of this and keep aside.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

LADDUS Laddu or laddoo is a round\/spherical shaped sweet. The name is said to have originated from the Sanskrit word Lattika. Laddus are made of flour, ghee\/butter\/oil, and sugar\/jaggery, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions. Laddoos are the most […]<\/p>\n","protected":false},"author":19,"featured_media":4751,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[767,768,35,769],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120561"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120561"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120561\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4751"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}