Ingredients and Method to make Peanut and Flax Ladoo
1/2 cup skinless raw peanuts dry roasted (see notes)
1/2 cup whole raw almonds dry roasted
heaped 1/4 cup flax seed meal dry roasted (powdered flax seeds/ alsi/ ali virai)
1 cup shredded coconut roasted lightly
1 cup sugar
1/2 cup water
1/4 tsp cardamom seed powder
Dry roast skinless raw peanuts and whole almonds separately, very lightly until it loses its raw taste. Remove from heat and spread on a plate to cool.
Dry roast shredded coconut until it turns a little creamy pinkish kind of color. Remove and keep aside.
Dry roast flax seed meal very very slightly, just for a few seconds until it is a bit warm. Remove and keep aside.
When the roasted nuts have cooled to room temperature, powder in a spice grinder/ blender/mixer using short bursts of power until the nuts become fine powder.
In a large heavy bottomed pan, add sugar and water and place on heat. Allow the mixture to come to a boil, then lower the heat and allow the mixture to simmer for a few minutes. Pour a drop of the syrup on a plate and allow to cool a little. Take the syrup between thumb and first finger and check to see if it forms a very light thread. If a light thread is formed, then add powdered nuts, flax seed meal, shredded coconut and cardamom seed powder and mix well.
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Remove from heat, allow to cool until touchable and make small balls of desired size. When completely cool store in an airtight container. It stays fine for a few days without refrigeration, if you plan to keep this longer do refrigerate it. Enjoy the snack with your tea/ coffee or as an anytime snack.
Notes:
This ladoo has a very soft and fudgy consistency, if you like your ladoo harder then allow the sugar syrup to achieve a stronger one string consistency.
Skinless peanuts can be substituted with peanuts with skin, when ground the difference is not very obvious.
1/2 cup skinless raw peanuts dry roasted (see notes)
1/2 cup whole raw almonds dry roasted
heaped 1/4 cup flax seed meal dry roasted (powdered flax seeds/ alsi/ ali virai)
1 cup shredded coconut roasted lightly
1 cup sugar
1/2 cup water
1/4 tsp cardamom seed powder
Dry roast skinless raw peanuts and whole almonds separately, very lightly until it loses its raw taste. Remove from heat and spread on a plate to cool.
Dry roast shredded coconut until it turns a little creamy pinkish kind of color. Remove and keep aside.
Dry roast flax seed meal very very slightly, just for a few seconds until it is a bit warm. Remove and keep aside.
When the roasted nuts have cooled to room temperature, powder in a spice grinder/ blender/mixer using short bursts of power until the nuts become fine powder.
In a large heavy bottomed pan, add sugar and water and place on heat. Allow the mixture to come to a boil, then lower the heat and allow the mixture to simmer for a few minutes. Pour a drop of the syrup on a plate and allow to cool a little. Take the syrup between thumb and first finger and check to see if it forms a very light thread. If a light thread is formed, then add powdered nuts, flax seed meal, shredded coconut and cardamom seed powder and mix well.
The copyright of this content belongs to Veginspirations.com
Remove from heat, allow to cool until touchable and make small balls of desired size. When completely cool store in an airtight container. It stays fine for a few days without refrigeration, if you plan to keep this longer do refrigerate it. Enjoy the snack with your tea/ coffee or as an anytime snack.
Notes:
This ladoo has a very soft and fudgy consistency, if you like your ladoo harder then allow the sugar syrup to achieve a stronger one string consistency.
Skinless peanuts can be substituted with peanuts with skin, when ground the difference is not very obvious.
