Monday, November 7, 2011

Coconut Ladoo (Nariyal K Ladoo)

Coconut ladoo ,one was never enough for me. People in my area are too good in the preparation of this sweet dish. Sweetness and the taste of coconut that melts in your mouth with each bite, its a mouth watering dish. One of my Bengoli neighbor always made it awesome. I know many of you like me like this sweet , you can sometimes try it out by yourself. Here is the recipe:

Coconut(grated) - 2 cups
Milk - 2 cups
Sugar - 1cup
Cardamom - 3 pieces (seeds only)
Saffron - Pinch of
Pistachios - 3 to 4 crushed


  • Heat one pan and add the crushed coconut to the pan
  • Fry it for while
  • Now add the milk to the grated coconut
  • Keep on stirring in low flame
  • Now add the sugar to it
  • Keep on stirring unless the mixture becomes thick enough so that you can bind it into small balls.
  • Once the mixture becomes dry and milk seems to disappear turn off the heat
  • Allow this to cool for next 5 to 10 min
  • Now add the cardamom
  • Now make out small balls with the help of your palms
  • Garnish each with saffron and pistachios

Your dish is ready to be Served

Happy Cooking :-) like it :-)

By: Sushmita Pandit

Sunday, November 6, 2011

Gulab Jamun

Hii, in this post we will learn how to make gulab jamun. This is a sweet dish and people in india love it like anything.


  • Milk powder- 100 gm
  • Backing soda - (pinch of )  
  • Paneer  (fresh paneer preferably made up of cow milk ) - 125 gms
  • All purpose floor (maida) - 2 1/2 tsp
  • Cardamom 
Sugar syrup:
  • Two cups of sugar
  • Two cups of water

  • oil for frying
  • Take all the ingredients in one bowl and mix them well such that the dough is neither too tight nor too soft.Leave the dough for 15mins. 
  • Now make balls out of this dough.
  • Deep fry them until they turn golden in colour maintain medium to low heat.
  • Now make sugar syrup by adding sugar to boiling water. Add the crushed cardmom seeds into the syrup. once the mixture thickens add the balls into the syrup. 
  • Your gulab jamun is ready to serve.
Happy cooking :-)

By: Sushmita Pandit