Panjiri Ladoo Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry ginger powder | 75 grams |
| Cumin seeds (Jeera) | 15 grams |
| Ajwain (Carom seeds) | 15 grams |
| Coriander (Dhania) seeds | 15 grams |
| Whole black peppercorns | 15 grams |
| Fennel seeds (Saunf) | 15 grams |
| Ghee | 125 grams |
| Caster sugar | 500 grams |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 |
| Total Fat | 15 grams |
| Saturated Fat | 9 grams |
| Carbohydrates | 45 grams |
| Sugar | 30 grams |
| Protein | 2 grams |
| Dietary Fiber | 1 gram |
Instructions
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Preparation: Start by gathering all the ingredients needed for the Panjiri Ladoo. This will ensure a smooth cooking process.
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Grinding: In a mixer grinder, combine the dry ginger powder, cumin seeds, ajwain, coriander seeds, whole black peppercorns, and fennel seeds. Grind them into a fine powder, leaving out the ghee and sugar for now.
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Mixing: Transfer the ground mixture into a large mixing bowl. Add the caster sugar and blend thoroughly until well combined.
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Forming Ladoos: With your hands, take portions of the mixture and shape them into small balls or ladoos. Ensure they hold together well.
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Serving: If preparing these ladoos for Janmashtami prashad, arrange them alongside holy basil leaves for Naivedyam. These Panjiri Ladoos make a delightful treat, perfect for festive occasions.
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Pairing: Serve the ladoos alongside Radhaballabhi (Bengali Stuffed Poori with Spiced Urad Dal) and Aloo Dum to create a festive meal that celebrates traditional Indian flavors.
Tips
- For added richness, slightly warm the ghee before mixing it with the ground ingredients.
- Ensure that the ladoos are stored in an airtight container to maintain freshness.
Indulge in the delightful flavors of these Panjiri Ladoos, bringing a touch of Indian heritage to your dessert table!
