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हिवाळा विशेष पौष्टिक डिंकाचे लाडू करण्यासाठी लागणारे साहित्य
• १ मोठा चमचा / २० ग्रॅम साजूक तूप
• १ मोठा चमचा डिंकाची पूड
• १/२ कप / ७५ ग्रॅम गूळ
• १ १/२ कप / १०० ग्रॅम किसलेलं सुकं खोबरं
• १ मोठा चमचा / २० ग्रॅम साजूक तूप
• १० अक्रोड
• १० बदाम
• १० काजू
• ३/४ कप / १०० ग्रॅम अळीव
• २ मोठे चमचे पिस्त्याचे काप
मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
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00:00-introduction
00:57-Basic preparation
01:31-Heating up jaggery
02:04-Roasting dry coconut
02:56-Frying dry nuts
03:34-Frying aliv
04:17-Blending
05:43-Rolling ladoo
06:42-Serving
06:50-Weighing
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Let’s make winter special alivache ladoo today. Aliv seeds and also known as halim seeds or garden cress seeds. Aliv is a super food. It has many health benefits like they are rich in vitamins, mineral and antioxidants. Lactating mothers are advised to consume aliv. It is beneficial for children, teenagers and adults. All in all, everyone should consume aliv. Make sure you have it limited quantity and with essential fat like ghee or milk or coconut. So, here I am with alivache ladoo recipe. This is a very easy and simple recipe and I will share a trick so that these ladoo will have shelf life of about 3 months. What’s more, you don’t need coconut water to soak the seeds!! We already have seen different healthy ladoo recipes. This is yet another healthy and delicious addition to the list. Try this recipe at home and write to me. You also can like, share and subscribe.
Ingredients:
• 1 tbsp / 20 gm Ghee
• 1 tbsp Dink powder (Edible Gum)
• 1/2 cup / 75 gm Jaggery
• 1 1/2 cup / 100 gm grated dry Coconut
• 1 tbsp / 20 gm Ghee
• 10 Walnuts
• 10 Almonds
• 10 Cashew nuts
• 3/4 cup / 100 gm Aliv / Garden cress seeds
• 2 tbsp sliced Pistachios
Method:
• Heat up ghee in a pan and add dink.
• Fry well and add jaggery.
• Mix well and turn off the gas.
• We don’t need syrup. It should melt in the heat of the pan.
• Keep the melted jaggery aside.
• Heat up a pan on medium heat and add dry coconut.
• Fry coconut well until it gets nice golden color and take it out into a dish.
• Heat up ghee in a pan and add walnuts, almonds and cashew nuts and fry well until they change
the color.
• Take them out into the dish and in the same pan add aliv.
• Turn the heat to low and roast aliv for just about 2-3 minutes.
• When nice aroma is released and aliv pops like popcorn, turn the gas off and take it out into a
dish.
• Transfer the dry nuts, coconut, into a food processor and blend it together into powder.
• Add aliv and blend it well together.
• Add the jaggery and dink and blend it well together.
• Take the mixture out into a bowl and add pistachios.
• Mix well and roll out ladoos. Alivache ladoo are ready.
• You can make around 24 small ladoos from the ingredients used.They weigh little more than 400
gm.
• You can have this ladoo as it is or soak one ladoo in 1 cup hot or cold milk for 5 minutes and
enjoy.
• Store it in an airtight container. It has shelf life of about 2-3 months.
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