Aaliv or garden cress seed ladoo are very nutritious. These ladoos are mainly given to post-natal women to strengthen their bones and help regain the energy. Aaliv seeds are red in color as small as sesame .


Ingredients:
Aaliv / garden cress seeds-1 cup

Solid jaggery -3 cup
Coconut water -1 cup
Shredded coconut- 1 cup
Ghee-2 tsp


Method:
Soak aaliv seeds in coconut water for about 4 hr.

Take ghee in a heavy bottomed pan, add jaggery to it and keep it on medium flame. When the jaggery starts melting, add aaliv seeds and stir continuously.
When it mixes up well, add shredded coconut and keep on heating on a medium flame.

When you find it is thick enough, with some viscosity left, turn off the flame and allow the mixture to cool down .

Take a small quantity of  the mixture and form ladoo out of it using your palm.
Aaliv ladoos are ready to serve.

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This ladoo is very nutritious, tasty and healthy. You can prepare these ladoos in two ways: one using sugar powder & other using the "bura" sugar. Using sugar powder to prepare ladoos is more convenient. The advantage of adding bura sugar is that the ladoos will be crisper.
Ingredients (will make 12-15 laddoos)
Maida flour [मैदा  पीठ] 1 cup
Sugar powder [शाक्कर पित्तो ] 1 cup
or
 Sugar[शक्कर ] 1-cupWater [उदका] 1 कप[To prepare Bura sugar ]
Cardamom Powder [य्याला]  1/4 tea spn
melted Ghee (तुपा)1/2 cup
Cloves [लवंगा] 4-5
Method:
The process of making maida ladoos is in two steps: Making bhura sugar and then forming ladoos of them.

In a heavy bottom pan (कडाई), add sugar and water and heat it in a low flame. Stir it constantly. Turn off the heat when you find sugar syrup is getting thicker and crust has started forming on the edge. Continue with the stirring in the same kadayi till all sugar is converted into solid crystalline / crusty form. Use a masher (रावी) and stirrer (चालनी) to grain the sugar. The sugar formed with this process is called bura sugar. If need arises, this bura sugar can be stored for as long as 6 months. 

Prepare  sugar power by using mixture or grinder .

Now we begin with actual ladoo making process. Pour the ghee in Kadayi, add cloves, and heat for a while so that the ghee boils for a short while. Then add maida and stir continuously in low flame (for about 10-15 min), till you can smell the ghee. Switch off the heat, add cardamom powder and stir for a while.

Allow for the mixture to cool down for (10 minutes). Then add sugar powder or  bura sugar to this maida-ghee mixture and form laddu by taking sufficient quantity of this combined mixture  into  hand.

Also know by Ganva-Guli, churmur-undo in other Konkani dialects

This laddu is very nutritious, tasty and healthy. The laddu being very soft breaks easily while eating. So take care: enjoy it slowly.

Ingredients:

Wheat flour 2 cup(गवा पिट  )

Powdered sugar 1 cup
Cardamom Powder (लवंग )1/4 tea spn
Ghee (melted)1/2 cup

Method:

In a heavy bottomed pan, add 4 tsp of ghee and roast the wheat flour with on low flame till it the flour is light brown and you can smell the aroma of ghee. The whole roasting typically takes about 10-15 mins. Keep stirring constantly from start to avoid the flour being charred. Once roasting is complete, switch off the heat. Stir for some more time or transfer it to another cold pan. Cool the flour to room temp and then add powdered sugar and cardamom powder. Next add the remaining  melted ghee in this sugar-flour mixture and form laddus using your palm.

 The flour sugar mixture itself has long shelf life and can be stored to make laddus at leisure. Just add the ghee wherever you need to make laddus and enjoy them.

रवे  Ladoo in other Konkani dialects

       This Ladoo is very nutritious, tasty and healthy. We usually prepare it during Ganesh Chaturthi, Krishnasthami  and Diwali festivals. My family members like it very much.

Ingredients:

Fine wheat semolina or rava [बारीक़ गँवा रवो ]-1 cup (200 grm)

Ghee  [तुपा ] - ¼ cup

Cloves [लवंग]  - 2 [Crushed ]

Sugar [साक्कर]-1cup

Water [उदक ] -1cup

Raisins [सुक्के दरक्षा]  -15-20

Method:

In a heavy bottomed pan, add ghee and crushed cloves, heat for a while (~ 1 - 2 min so that ghee boils). Then add rava and roast it with on low flame for about 10 min, till  the rava turns to light brown and you can smell the aroma of ghee. Keep stirring constantly from start to avoid the flour being charred. Once roasting is complete, switch off the heat, transfer it to another bowl.

In a pan heat sugar with water.

To check whether sugar syrup is ready, take small quantity of the syrup in between fingers. If you notice that sugar has sticky consistency, the sugar syrup is ready as shown below. 

Now  switch off the heat, add rava and raisins to the syrup and start stirring continuously (~ 5 mins) so that the mixture dries out a bit for forming the Ladoos. Note: If you feel the mixture has become too dry and you can’t form Ladoos then add ¼ cup cold milk to it . The only flip-side is that by adding milk, the shelf life of Ladoos not more than 15 days. 

Rava Ladoo is ready to eat. About 15 Ladoos can be formed. 

Sesame ladoo (तीला लड्डू ) are  generally  prepared by amchi folks during Makara Sankranthi, Krishnastami and Diwali festivals. Sesame is considered good for health, and since it keeps body warm, people eat this during winter season.

Ingredients: For 12-15 laddoos

White Sesame seeds [तीलू ] -1/2 cup (100 gm)

Jaggery [ गोड़ा ]-1/2 cup

Cashew nut [ कज्जू बीय ]- 4 to 5 or roasted ground nut [शेंगा बीय] -10 numbers

Cardamom powder [ययाला  ]-1/4 tps


Water-1/2 cup (Note: If you are using jenu jaggery [a form of liquid jaggery] then water is not needed. 

Method:

Take a heavy bottomed pan (Khadayi) and roast it in small quantities on a medium flame, at a time. This is necessary as it pops a lot. Roast is complete hwne the seeds puffs up and start popping. Once the whole lot or sesame is roasted, add cashew nuts or ground nuts (small pieces) and cardamom powder.

Take jaggery in heavy bottomed pan, add water and heat it in a low flame for ~7-10 mins. I have used jenu jaggery, so I have not added water into it while heating it.

 To check whether jaggery is ready to form laddus, take small quantity and put it into water.If you find that it has become hard, this means that jaggary is ready for  making laddus. 

Switch off the heat,add sesame mixture to form laddus.

This Ladoo is very nutritious, tasty and healthy. This laddu is more crispier compared to other typical besan Ladoos, due to the use of bura shakkar for making of these.

Ingredients (will make 12-15 laddoos)

Gram flour [चन्या पीठ] 1 cup

Sugar [शाक्कर] 1 cup

Water [उदका] 1 cup
Cardamom Powder [य्याला]  1/4 tea spn
melted Ghee (तुपा)1/2 cup

Cloves [लवंगा] 4-5

Method:

The process of making besan bura ladoos is in two steps : Making bhura sugar and then forming Ladoos of it.

In a heavy bottom pan (कडाई), add sugar and water and heat it in a low flame. Stir it constantly. Turn off the heat when you find sugar syrup is getting thicker and crust has started forming on the edge. Continue with the stirring in the same kadayi till all sugar is converted into solid crystalline / crusty form. Use a masher (रावी) and stirrer (चालनी) to grain the sugar. The sugar formed with this this process is called bura sugar. If need arises, this bura sugar can be stored for as long as 6 months.    

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The sugar is then fine grained



Now we begin with actual ladoo making process. Pour the ghee in Kadayi, add cloves, heat for a while so that the ghee boils for a short while. Then add besan and stir continuously in low flame (for about 10-15 min), till you can smell the ghee. Switch off the heat, add cardamom powder and stir for a while .

Allow for the mixture to cool down for (10 minutes). Then add bura sugar to this besan-ghee mixture and form laddu by taking sufficient quantity of this combined mixture  into  hand.

 These ladoo are very nutritious. Made mostly of dry fruits,it is mainly given to post-natal women to strengthen their bones and help regain the energy.

Ingredients:

Edible gum [दींकू ] - 1/२ cup

Jaggery (घुड / घोडं ) -1 ½ cup

Water -2 cup

Grated Dry coconut (खोबरे सोयी ) -2 cup

Almond [बादाम] - 5 (cut into small pieces)

Cashewnut (काज्जू ) -5 (cut into small pieces)

Raisin (द्राक्षं)-10

White poppy seeds [खस  - खसो  ] - 4 tsp (roasted) 

Sesame seed (तीळू ) - 4 tsp (roasted)

Method:

First you need to deep fry the gum crystals. For that, heat the oil on a medium hot flame setting. Now crystals should be put in small quantities a time, so that they will puff off very nicely.

Take heavy bottomed pan (khadayi), roast poppy seed and sesame seed and keep them aside.

Next in the kadayi, add jaggery and water and heat it in a medium flame for about 10 min.

 To check whether the jaggery syrup is ready, take  water in a plate  and put a little quantity of syrup into it. If it solidifies in it, that means your syrup is ready.

                            

To the jaggery syrup, add  fried gum crystals ,grated dry coconut, almonds, cashew nuts, raisin, poppy seeds and sesame seeds. Mix it well, switch off the heat. Cool for some time. Take small quantity and form ladoos.