Khari Khajoor Ladoo

 This is a very unique and quick ladoo which can be made in short span of time 

Welcoming +Ketaki Ponde Of Paripoorna Paksiddhi Her blog mainly specializes in Maharashtrian cuisine. Some of her recipes are too different. I usual I was in search of some recipe and landed to her blog just like that and got hooked to her recipe of quick kharwas!! I went through most of her recipes which are simple and gud to venture at, And today here she is with presenting her own gud recipe of this wonderful ladoo.

Lets see what Ketaki ji has to share with us. She is humorous when I called her Ketaki Ji this is what she had to reply me " Ketaki please drop the  ji.... it reminds me of my age..... hahaha..." :D

My name is Ketaki Ponde and I blog on www.paripoornapaksiddhi.blogspot.com.

I am a Hotel Management professional and have been working as a Professor in Hotel management institutes for the past 15 years.

 

This blog started in June 2012 loosely on a cookery book Paripoorna Paksiddhi which is authored by my maternal grandmother where in recipes from it would be posted. Along with it a major chunk of my recipes would also get posted.

The book is a tome regarding Maharashtrian food, especially Koknastha Brahmin recipes which are very simplistic and healthy.

 

Today the recipe I would like to share with you is Khari Khajoor Ladoo......hoping all the readers would enjoy reading through and making it as much as I enjoyed.....

KHARI KHAJOOR LADOO

INGREDIENTS

Khari biscuits	10 nos
Khajoor / wet dates	15 nos
Ghee / clarified butter	1 – 1 ½ tbsp
Powdered sugar	½ cup
Badam / Almonds roughly chopped	5 – 6 nos
Kaju / Cashewnuts roughly chopped	5 – 6 nos
Elaichi pdr / cardamom pdr	½ tsp

METHOD:

1.       Deseed the dates and mince them. You can also make a coarse paste. The idea is that the stickiness if the dates helps the whole thing to hold together.

2.       Pass the khari biscuits through a blender to form fine powder.

3.       Heat ghee, add the almonds and Cashewnuts. Lightly toast the till they get a light brown colour. Remove them and keep aside.

4.       In the same ghee lightly toast half of the dates, remove.

5.       In a bowl mix all the ingredients together, add in a little more ghee if desired and shape them into laddoos.

6.       In case the laddoos do not hold shape then add in a little more minced dates.

7.       Store in an airtight jar.

Thank you ketaki ji for your guest post and your time devoted!!

If you are interested in Maharastrian cuisines please do visit her space and enjoy browsing in :)