Khaman na ladoo

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July 22, 2018 Khaman Na Ladwa

Khaman na ladoo

Rita 0 Comment Cherries, Coconut, Culture, Festivals, Traditions, Dessert, Mithai, Recipes, Vegetarian

Khaman na ladoo

These are made for a baby’s “Besnu“. This is when a baby starts sitting upright on his/her own bottom.

or

These are made for a baby’s “pag ladoo ceremony“. This is when a baby starts walking and standing on his/her own feet.

Ingredients
1/2 Cup Rice flour
2 tbsp All purpose flour
2 tbsp butter
3/4 cup water

Ingredients for Stuffing
1 cup freshly grated coconut
1 cup milk
1/2 cup sugar
3 tbsp almond flakes
3 tbsp raisins

Method
Let us first make the stuffing, take sugar, milk, coconut, almonds and raisins in a deep dish, let it cook in a simmer flame, until the liquid is completely absorbed. Take it off the flame, let it cool.

In another sauce pan take water and let it boil, when it starts boiling, reduce the flame, add rice flour and all purpose flour to this and mix well with a spoon. The flour will absorb the water and it would look clumpy. Take it off the flame, when it touchable hot, add butter to the flour mix and knead well to a smooth dough.

Now divide the dough into 10-12 equal balls. Work with one ball at a time, keeping the rest covered. Grease your palm with butter/oil/ghee, knead the dough ball well. Make flat patty out of it, keep a 1 or 2 tbsp of filling inside it and cover it with dough to make a ball shape.
Repeat the same with rest of the dough.

Once all the dough balls are shaped. Take a colander, lay it with a muslin cloth, place the made balls/ladoos in the cloth, cover it with a lid or foil. Place it in a steamer and steam cook for about 10-12 minutes.

Allow to cool.and place it for the pag ladoo ceremony.

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Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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