Friday, January 11, 2019

Winter Special Laddoos by Saveen Kaur

Made with all good things to make you feel good!

Hey lovely people so I am writing this first post on yours Sav's Kitchen and starting 2019 on a sweet note with these yummy cum healthy Laddoos.

P.S. I had made these for my fam so I had hardly indulged in them but last night I saw two pieces left, I thought of eating one, it was so good, couldn't resist eating the second one two!

So this is the Season to indulge in these delicious laddoos made with Puffed Rice, Black and White Sesame, Peanuts, Jaggery, Desiccated Coconut and Dry Ginger Powder.

These are usually eaten during Makar Sankranti and Lohri but are available all year round in certain shops.

This time I thought of making these at home according to my preferences and everyone loved them!

So as you can see from the pictures below, I have made different variations - 

1. Puffed Rice, Desiccated Coconut, Dry Ginger Powder and Jaggery.

2. Puffed Rice, Desiccated Coconut, Dry Ginger Powder, Peanuts, Black Sesame and Jaggery.

3. Black and White Sesame, Jaggery, Dry Ginger Powder

4. Black and White Sesame, Peanuts, Dry Ginger Powder, Jaggery

So i'l give you the quantity of the ingredients that I have used and tell you how to make them.
So the basic recipe is same, just the mix and match of ingredients is different, so you can mix around and play with them according to your preference.


200 gms White Sesame 

100 gms Black Sesame

500 gms Jaggery

2-3 tbsp Dry Ginger Powder

1 cup Desiccated Coconut

2 cups Puffed Rice

1 cup Peanuts

1/2 cup water


Roast Black and White Sesame, Peanuts and Desiccated Coconut in a kadhai separately and keep them aside.

Now make the jaggery liquid, so I had used two Kadhai's to melt the jaggery.

Divide 500 gms jaggery into two parts and put them in two different kadhai's. 
I added water 1/4 th cup approx. in each kadhai, you can add more or less as per requirement and then let the jaggery melt on low flame.

Once the jaggery was melted, I poured them in four different vessels and then added the above mentioned contents in different combinations and made four different variations of Laddoos.

Now remember to rub a bit of ghee on your palms before making laddoos and you have to be quick to make them before the mixture hardens and also be careful because the mixture will be really hot!
So scoop out the mixture with a spoon, spread it on a plate and then make the balls.

If the mixture hardens, put it in a kadhai, heat it and you can add a little bit hot ghee to it, remove it from the flame and let it cool a bit and then make the laddoos.

I had not counted but had made roughly 50 Laddoos. You can see the size and variations in the pictures below.

Once done, store them in an air tight container and keep relishing them for days!

Loaded with health and taste, these are definitely a must have specially during this weather!

Do let me know if you have any questions and would love your feedback in the comments below :) 

Happy Cooking Happy Relishing 😊

Love 💕

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