Mothichur ladoo (Vegan)

IMG_3878

I love mothichur ladoo, its soft, moist and of course yum. I wanted to try making at home, but was intimidated to make the ladoo, but then I wanted to make it as prasada for Shridi Sai Baba, so I started browsing for an easy recipe.  I found the recipe in Tarladalal’s website, I felt it was actually an easy recipe and decided to do it. In the beginning it was intimidating but once you make the boondi’s you feel ok it’s not that tough. These sweeties were used during the weekend get together my friends were amazed that we could make it at home and that to like store bought, I was darn happy.

IMG_3877

I have made vegan Mothichur ladoo, you see nowadays I try to make it vegan I am a vegan fanatic you see. Also I dint have orange food colour so I have added turmeric , so if you want not only the authentic taste , but if you even want the authentic colour then you need to add the orange food colour. Mine look colourless but yummy they are. Ok let’s start making.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 45 mins
makes: 25 to 30 (depending on the size)

WHAT YOU WILL NEED

1 and ½ cup besan flour

1 and ½ tbsp rava /semolina

1 and 1/4th cup sugar (I have used vegan brown sugar)

Oil for deep frying

1 tsp orange food colour (I have not added)

1/4th cup Chopped almonds

1 tsp eliche/cardamom powder

¼ th tsp salt

In a pan add sugar and add 1 cup of water and bring it to a boil.Heat till the sugar gets dissolved stirring in between.Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

IMG_3866 IMG_3868

Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

In another bowl mix the besan, rava, salt, 1 and ½ cup water and mix well and make a nice batter; the consistence of the batter must be like dosa the batter.

IMG_3862 IMG_3864

Now heat the oil, once the oil is hot, hold a perforated spoon over the hot oil and pour a little batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the bond falls into the oil.

IMG_3867IMG_3870

Take out the boondi’s out soon, we don’t want crispy boondi, it should be soft. Once the boondhi is done, keep aside.Warm the sugar syrup, and add the boondi and mix well, the boondi and sugar syrup should be mixed well, let it cool

IMG_3874IMG_3873

Once boondi is cooled well, add the boondi to mixer with two tbsp hot water and pulse it, don’t grind the boondi just pulse.

Once done transfer in wide bowl add the almond and make lemon sizied balls and its ready to serve.

Notes

I have added brown vegan sugar, you can add normal sugar.

Pista, walnuts etc also can be added, instead of just almonds.

I recommend adding orange colour, for the store bought looks or you can skip, next time I will add the colour and post a pica.

You can deep fry in ghee to get the real taste, or frying in oil too is good according to me.

Advertisements

Vegan Carrot Halwa

photo 1 (2)

As I have written in my previous posts and maybe throughout my blog, that I may become a vegan in future, so I am preparing myself, also as of now I don’t take buttermilk, milk, curd etc in my diet, yeah I eat cheese, that too very rarely and also I like cheese, so it may take some time before I am fully off from that, until that I am “half vegan”. So here goes my simple yet tasty recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

1 cup grated / finely chopped carrot

½ cup sugar

½ tsp eliche powered

¼ cup almond (blended in smooth paste)*

1 tbsp water

1 tbsp cashew and dry grapes

photo 1 photo 2 photo 3 photo 4

How to make

First in a pan add the cashew and dry grapes and dry fry for 2 minutes and keep it aside. The in the same pan add  the grated carrot ,water and let it cook for 10 to 15 minutes, keep stirring and then add sugar, eliche and mix well and let it cook for again 15 minutes again.

Then add the almond paste mix well and let it cook again for 15 minutes or until the carrots are cooked, then garnish with cashew and dry grapes and its ready to serve.

photo 2 (2)

Notes

For almond paste, take the almond soak it overnight or for few hours and the take out the skin and blend it into smooth paste with little water.

Even though there is no one drops of fat it’s very yummy.

To make it even healthier you can add 3/4th cup dates paste.

Or you can add cane sugar, its gives a beautiful colour to the halwa.