{"id":120562,"date":"2020-08-02T19:25:44","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4756"},"modified":"2020-08-02T19:25:44","modified_gmt":"1970-01-01T00:00:00","slug":"surma-laddoos","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120562","title":{"rendered":"Surma 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

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Surma Laddoos<\/h2>\n\t\t

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Ingredients:<\/h3>\n

Semolina – \u00bd padi<\/p>\n

Ghee – 5 palam<\/p>\n

Ghee for frying – 10 palam<\/p>\n

Almonds – 3 palam<\/p>\n

Raisins – 2 and \u00bd palam<\/p>\n

Brown sugar – 3 palam<\/p>\n

Cardamom powder – \u00bc palam<\/p>\n

Brown sugar for syrup – 30 palam<\/p>\n

Method:<\/h3>\n

\u25cf Mix broken wheat (semolina) \u00bd padi with melted ghee 5 palam and add milk slowly and knead it. Heat 10 palam ghee in a pan and transfer the semolina into it and fry it. Then crush the semolina into powder and add almonds, raisins, brown sugar. Cardamom powder can be added to it.<\/p>\n

\u25cf Brown sugar 30 palam \u2013 make sugar syrup like the previous ladoos and transfer the semolina preparation into it and make ladoos or balls. These balls can also be done without the use of sugar syrup by directly adding brown sugar into it.<\/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":4757,"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\/120562"}],"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=120562"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120562\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4757"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}