Quick Recipe of Farali Laddus for Janmashtami
Today we are going to make two types of special laddus for offerings on the festival of Janmashtami. Among these two laddus, one is sama rice ladoo and one is mawa coconut ladoo. These laddus will be ready very soon. Their taste will be so amazing that you will like to make them even after Janmashtami as well. So with this easy method, make 2 special laddus for Janmashtami and enjoy this prasad with your family.
Ingredients for Vrat ke Laddu
For Samak Rice Laddu
Samak Rice - 1 cup (200 grams)
Milk - 1 cup
Boora or powdered sugar - 1 cup (150 grams)
Almond Flakes - 2 tbsp
Pistachio Flakes - 2 tbsp
Raisin Raisin - 2 tbsp
Cardamom Powder - 1 tsp
Ghee - 1/4 cup (50 grams)
For Mawa Coconut Laddu
Mawa - 250 grams
Desiccated Coconut - 1/2 cup (30 grams)
Cardamom Powder - 1 tsp
Boora or powdered sugar - 1 cup (125 grams)
Process of making Samak Rice Laddu
Wash 1 cup of sama rice thoroughly and remove its water. Spread a cloth on the tray and put them on it. Now let them dry in fan air for half an hour. After drying, put rice in the pan and roast it on low-medium flame for 12 minutes while stirring continuously.
After roasting, take them out in a bowl and cool them. Meanwhile, pour 1 cup of milk in the same pan and cook on medium flame till it thickens until half is left, stir occasionally. Turn off the flame when the milk thickens. Now grind the cooled rice finely and filter it in a bowl.
In this bowl put 1 cup of boora, 2 tbsp of almond flakes, 2 tbsp of pistachio flakes, 2 tbsp of raisins (half chopped), 1 tsp of cardamom powder, 1/4 cup of desi ghee and the thickened milk (cooled). Mix them well.
Now put some ghee on your hand and tie small laddus. In this way, samak rice laddu will be ready. Serve them and enjoy their taste.
Process of making Mawa Coconut Laddu
Put 250 grams of mawa broken in the pan. Roast it on low-medium flame while stirring continuously till the ghee separates. After roasting, take it out in a bowl, put 1/2 cup of desiccated coconut in the same pan. Roast them for 1 minute on low-medium flame while stirring continuously and take them out in a bowl of mawa.
In the same bowl add 1 tsp of cardamom powder and mix it well. Now cool them and add 125 grams of boora to it and mix it well. Put some ghee on your hands and tie small laddus. Take some desiccated coconut in a bowl, wrap the laddu in it and keep it in a plate. In this way, coconut ladoos will be ready. Serve them and enjoy their taste.
After both the mixture cools down completely, add the boora.
The samak rice is to be roasted on low-medium flame.
Cool the milk and then add it in the mixture.
Both types of laddus can be kept in the fridge and eaten for 15 days.
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