South Indian Delight Pearl Millet Laddu / Kambu Laddu

With my new found passion for millets when I recently mentioned to one of my close friend that I had prepared curd rice when she mentioned millets would also taste wonderfull as laddus.So I found a recipe online and tried it out immediately.

This laddu has a wonderfull crunchy and crispy texture that would break softly and make you feel excited with every bite.And as it is packed with nutrition you can have it guilt free !!

Millets are also a great economic booster to the farming community so its my small contribution to make India self reliant and healthy.

Ingredients

• 1 cup pearl millet (Bajra, Kambu)
• 1 cup grated jaggery
• 1 tbsp chopped cashewnuts
• 2 tbsp raisins
• 3-4 cardamom crushed
• 5 tbsp ghee

Procedure
Dry roast the pearl millet until a nice aroma drifts in the air or until it is light golden color. Let it cool for some time, then grind it to make it a powder.

Heat 1 tbsp clarified butter or ghee in a pan, add cashewnuts and raisins and fry till golden brown. Switch off the flame, add the above millet powder, jaggery, cardamon powder to this mixture and mix properly.The heat of the pan will make the jaggery melt a little and blend nicely into the mixture.

Transfer the whole mixture to a plate , take portion by portion of mixture, add little ghee and make your laddus.

Note:
In place of jaggery you can use sugar

You can replace the ghee with honey and also reducie the quantity of jaggery, so that you laddu is sweet and binded.

Sankranthi Subhakankshalu / Happy Pongal

Happy Sankranti to my fellow bloggers. No celebration is complete in south india without a sweet and rice preparation and a muggu/kolam/rangoli :) . My cousin sister who studies near chennai dropped by to celebrate pongal and made a beautifull rangoli for us !!

Today I took the opportunity to prepare a biyyam parvanam / rice kheer with a little twist to bring some magic to the flavors. With the kheer I prepared pulihora/tamarind rice.I had posted another version of pulihora earlier which was my MIL version while this one is my mothers style. 

So let me share both my festival recipes today : ) 

Rice Kheer

Ingredients

• 4 cups full fat milk
• 1/3 cup basmati rice
• 1/3 cup sugar
• 3 pods crushed cardamon
• 8 finely chopped pista
• 1 tbsp chopped cashewnuts
• 1 tbsp condensed milk - milkmaid
• 2 tbsp kismis / raisins 
• 1 tsp ghee / clarified butter
• pinch of saffron

Procedure

Pressure cook the rice with one cup milk for 3 whistles for 10 minutes in sim. Switch it off then one the pressure releases remove the lid and mash the cooked rice to make it more soft.

Boil the milk and add the above mashed rice and let it boil, the milk will  begins to thick. Add the sugar , condensed milk and saffron and stir and let it boil for 5 minutes. switch off the flame and let it cool.

Fry the chopped cashewnuts with 1tsp ghee till light golden brown, then add the kismis and a little chopped pista, once the kismis become fluffy add the cardamom powder and then add this to the kheer.

Garnish with remaining pista serve warm or chilled as you prefer

Note: Using basmati rice brings more flavor to the kheer 

Pulihora / Tamarind Rice

Ingredients

• 1 cup rice
• a big lemon size tamarind soak in 1 cup water
• 4 red chillies
• 2 tbsp channa dal
• 1 tbsp urad dal
• 1 tsp mustard seeds
• 1/8 tsp fenugreek seeds
• 3 springs curry leaves
• 2 tbsp peanuts
• 1 tbsp sesame seeds
• 1 green chilli
• 1/8 tsp hing
• 1/2 tsp turmeric
• 1 tsp jaggery
• 1/8 cup oil
• salt to taste

Cooking procedure

Soak the tamarind in warm water for 30 min ,then nicely squeeze and extract the pulp and keep aside.
Soak channa dal with enough water for 30 minutes
Cook the rice with 2 cups of water and with a 1 tsp oil in pressure cooker for 3 whistles .

Dry roast sesame seeds with 1 red chilli and a pinch of cummin seeds, once sesame seeds start to splutter transfer it immediately to a plate to cool after that make a fine powder and keep aside.

Heat oil in a pan add urad dal ,peanuts, mustard seeds ,fenugeerk seeds and when mustard seeds starts to splutter add the channa dal soaked earlier and fry till it appears golden color. Then add the red chilli,curry leaves,turmeric and hing and stir for 30 sec ,then add tamarind pulp and jaggery and stir n cook till the mixture become a thick and when oil begins to saturate switch off the flame and let it cool.

Mix the above mixture to the rice till it blends nicely with rice ,then mix the sesame seed powder nicely ,then cover n keep aside for 30 min before you serve

Note :

• You can prepare the tamarind paste before ,store in the jar and refregirate it ,use when ever u want .
• If u add more jaggery then will get the sweeter version of pulihora
• Adding sesame seed powder will balance the tangy flavors

The Simply Delicious Carrot Halwa

Recently I saw some lovely fresh delhi carrots and prepared this dessert which is one of my favorite dessert recipes which is quick and easy to prepare with a exotic flavor and I am sure it is the same for all of you.

Ingredients

• 3 cups grated carrot
• 1 cup milk
• 2 tbsp condensed milk - amul milkmaid (optional)
• 1/2 cup sugar
• 2 cardamom crushed
• 2 tbsp ghee(clarified butter)
• 1 tbsp chopped cashew
• 1 tbsp kishmis

Procedure:
Wash the carrots nicely ,peel the carrots and grate them with grater or food processor.

Heat 1 tbsp ghee in a deep bottom pan ,add the grated carrot and fry in a low flame,cover and cook till the quantity of grated carrot reduce to half it will take approx 10 min,now add the milk and mix it properly ,now cover the pan and cook in the low flame till carrot will become soft and milk almost absorbed.This procedure will take 30 min.

Now make the flame high to evaporate the remaining milk quickly into the halwa.

Now add sugar and condenced milk and stir continuously till the mixture starts to leave the side of the pan ,add 1/2 tbsp ghee and switch off the flame.

Fry the chopped cashewnuts with 1/2 tbsp ghee till light golden brown, then add the kismis, once the kismis become fluffy add the cardamom powder and then add this to the halwa.

Mix nicely till  they blend properly and serve warm. 

Note: You can also add khoa instead of condensed milk

Ash Gourd Halwa / Boodida Gummadikaya Halwa

This White pumpkin /winter melon/ ash gourd is commonly available in south indian markets and recently I was gifted this ash gourd from my neighbors garden. My mom used to prepare this halwa in my childhood so I got inspired to prepare it again after many years.

You would also be surprised to know the famous agra petha is also prepared with this ash gourd, this halwa has a similar texture however more soft and juicy.

Ingredients:

• 7 cups grated ash gourd
• 2 cups sugar
• 3-4 pods crushed cardamom
• 1/4 cup mixed dry fruits(kaju,almond,pista,sultanas)
• 5 tbsp ghee (clarified butter)
• pinch of saffron (optional)

Procedure

Heat half tbsp ghee in a pan ,add dry fruits and fry in medium flame till they turn golden color and then keep aside.

Cut the ash gourd to big chunks ,discard the seeds and remove the skin.Grate the ash gourd ,squeeze the excess water .Keep the pulp in a bowl.

   
Heat 2 tbsp ghee in a deep bottom non stick pan,add the grated squeezed ash gourd and fry in low flame ,cover and cook till all the water evaporates ,add the sugar increase the flame to medium and stir continuously and then add the remaining ghee spoon by spoon and cook until the mixture starts to leave the sides of the pan.

Add the cardamom powder, a pinch of saffron and fried dry fruits , mix nicely till  they blend properly. Switch off the flame and serve warm. 

Note:
This halwa has good shelf life of 2-4 days and can also refrigerate for 2 weeks.

The Exotic Chenna Poda / Caramelized Cottage Cheese

If there is one sweet that is famous in orissa as a signature dessert it would be chenna poda. This exotic baked cottage cheese cake is traditionally baked in oven or earthen fire. The burnt smell is awesome and good to taste.The literal meaning of chena poda is burnt cheese; chena is cottage cheese and poda means burnt.

Without wasting a moment try out the recipe and enjoy a mouthwatering dessert.

Ingredients

• 1 1/2 cup grated paneer
• 3/4 cup sugar
• 3 tbsp rava/semolina
• 3 crushed elaichi/cardamom
• 2 tbsp kishmish/dry grape
• 1/4 tsp baking powder

For caramel

• 2 tbsp sugar
• 3 tbsp water 

Preparation
Mix the paneer with semolina and knead it till becomes a soft and smooth dough. This process will take approximately 5 min. Now add the sugar, cardamom ,kishmish and baking powder and knead it for 3-4 minutes.Cover and keep it aside for 15 min




In the meantime prepare the caramel.
Heat a non stick pan low flame, add the sugar and let it melt.Shake the pan occasionally to make the sugar melt uniformly.It will become liquid and slow turn to golden brown.Keep a close watch over it otherwise it will burn.Once its caramelized to golden brown add the water and it will start bubbling and again  it will become more liquid.

Now pour the caramel into the baking bowls/tray and spread it quickly as much as possible and keep aside and let it cool.I used four ramekin bowls.

Fill the bowls with the paneer dough , press it uniformly and cover with aluminium foil.

Preheat the oven for 180 degrees, take a big bowl and fill with 1 inch deep water.Place the bowls/tray in this water and bake for 45 - 50 minutes or till it becomes light golden brown, test with a toothpick and it should come out clean.

Remove from oven and let it cool, invert the chenna poda out of the bowls in a small plate and serve warm.

Kobbari Bellam Laddu / Coconut Jaggery Sweet Balls

Wishing all my blog friends a very happy diwali, a festive moment  is never complete with this simple recipe my mother taught me. This soft and delicious indian sweet is prepared in every indian home on festive occasions.

Ingredients

• 1 big coconut grated
• 200 gms jaggery grated
• 2-3 crushed elaichi/cardamom

Procedure
In a heavy bottom pan, mix the coconut and jaggery and cook it in medium flame.Stir occasionally every 1-2 minutes. The jaggery will begin to melt and  start binding with coconut and thicken slowly.

To  know the final stage for binding take a small  portion and try to make a ball out of it, if it binds properly then add the cardamon powder to the whole mixure , stir well switch off the flame immediately. Shift it to a clean plate and let it cool.

Once it is cool to handle yet warm and start making balls out of it.

You coconut jaggery laddu is ready.

Andhra Special Boorelu / Sweet Lentil Balls

Wishing all my blog friends a very happy dasara. On this festive occasion I would like to share a authentic south indian andhra sweet prepared with lentils.This delicacy has a crispy exterior and  a soft sweet stuffing and tastes best when eaten warm with a dash of ghee/clarified butter as a dip. It is traditionally served with tamarind rice .

Ingredients

• 1 cup urad dal / black gram lentil without skin
• 2 cups raw rice
• 1 cup chana dal / split bengal gram
• 1 cup sugar
• 2 cardamom powder
• a pinch of cooking soda
• oil to deep fry

Procedure:

Step 1: Preparing the batter
Soak urad dal and rice with enough water in bowl overnight or 4-5 hrs,then discard the water and wash properly and make a smooth semi thick paste with adding required amount of water    

Step 2: Preparing the stuffing
Soak the chana dal for 30 min before cooking .Pressure cook the dal along with 3 cups water for 3 whistles and switch of the flame .After it cools open the pressure cooker and stain the water from dal completely .
 

In a blender make a smooth paste of sugar and dal. Heat a broad open pan and put this paste and stir continuously till this paste start to caramelize.Transfer the whole mixture to a plate ,keep aside and let it cool.After the dal mixture cools ,divide the total paste to large lemon size balls

Step 3: Deep Fry
Heat oil in a deep fry pan.Dip the balls in the batter and fry it till golden brown.

A Besan Sooji Barfi for a Celebration

The celebration of my 200th post seems to coincide with a popular Ranbir Kapoor movie "Barfi"!! This besan sooji barfi will definitely take you to a new high. It is also one of my favorite sweets my mom used to make for me from childhood.

This barfi has a unique chrunchy texture and melts in your mouth effortlessly.I am dedicating the celebration of my 200th post to my mom. Here is the recipe she taught me ...

Ingredients

• 1/2 cup besan/chickpea flour
• 1 cup sooji/semolina
• 1/2 cup grated coconut(fresh or frozen)
• 1 cup sugar
• 1/2 cup ghee/clarified butter
• pinch of cooking soda
• 2 crushed cardomon

Procedure

Add a tsp ghee to a plate and spread on the plate completely and keep aside.
Fry coconut,besan,sooji each seperately with a tbsp of ghee and then mix all together and keep aside.

To prepare the syrup take a heavy deep bottom pan dissolve the sugar in 1/2 cup water and boil till it has a one thread consistency.

Now add the fried flour mixture prepared earlier to the syrup and begin to stir it well.
Then add ghee slowly spoon by spoon and continue stiring,when adding the last spoon of ghee add the cooking soda and crushed cardomaon and continue stiring.

Once the mixture starts to seperate from the pan bottom stop the process immediately .Spread it in the ghee coated plate equally, immediately cut to desired shape, and let it cool.

Once it cools you can remove it piece by piece and store it.

Note:

• It is very crucial the mixture should not overcook, once it begins to seperate from pan immediately remove from flame otherwise it will crumble to tiny lumps.
•  Adding soda makes it melt faster when you have a bite.
•  To spread the mixture in the plate equally while pouring,tap the plate it continously for mixture to settle equally.
•  It is important to cut the shapes after you pour it into the plate immediately as it wouldnt be possible once it cools.  

Irresistible Mango Payasam / Kheer

The english word mango has originated from the tamil word mangai and was imported initially by the europeans and later to america where it was known as mangoes. It holds great in indian religion as lord ganesha holds it in his hand as a symbol of attainment. This easy and delicious payasam with it rich flavor of mango can make any celebration more special and win many hearts. Here is the recipe
Ingredients

• 4 cups full fat milk
• 1/3 cup rice
• 1/3 cup sugar
• 1/2 cup mango pulp
• 1/2 cup chopped mango
• 3 pods crushed cardamon
• 8 finely chopped pista

Procedure
Boil the milk and add the rice and let it cook on low flame till rice softens and milk begins to thick. Add the sugar and crushed cardamon stir and switch off the flame,once it cools add the chopped mango and mango pulp and stir nicely.Garnish with pista and refridgerate, serve chilled.

Note: Used fresh mango puree but if u canned mango puree adjust the sugar accordingly. Dont add mango puree when the payasam is hot else it will curdle.

Submitting this recipe to some wonderful mango events

Delightful Rava Laddu

Happy Ugadi to all my blog friends.Today is the telugu new year day and I have been so busy with some personal work for the last couple of months and have not been able to blog. However I felt I should share a recipe that is easy and quick to make.

The rava laddu have a unique grainy flavor and a great companion filling you with a quick burst of energy.So here is the recipe

Ingredients

• 1 cup rava (sooji/semolina)
• 1 cup sugar
• 1/4 cup grated coconut
• 1/2 cup milk
• 4 tbsp ghee

Procedure

In a deep bottom pan heat 2 tbsp ghee (clarified butter) and fry the rava till light golden brown. Keep aside

In the same pan heat 1 tbsp ghee and fry the coconut. Stir continuously till light golden brown and mix with the rava.

Heat 1 tbsp ghee and fry the cashewnuts till light golden brown then add the kishmish and fry kishmish till they become fluffy. Add to the rava mixture.

Take half cup sugar and grind it to powder and mix the granulated and powder sugar to the rava.

In a bowl mix half cup milk with half cup water and boil.Keep aside till it becomes warm.

Now in a big plate mix all the above ingredients nicely expect the warm milk.

Take a small palm size portion add milk little by little till it binds firmly into a nice laddu. Repeat the same for all the portions and enjoy your laddus.

Carrot Semiya Payasam

With dewali just around the corner this carrot semiya payasam is one of my favorite festival foods. It is quick and easy to prepare. Additional of carrot gives it a very nice color and enhances its flavor. Here is the recipe

Ingredients

• 4 cups milk
• 1/2 cup broken vermicelli/samiya
• 1/2 cup grated carrot
• 1/2 cup sugar
• 1/4 cup dry fruits (cashewnut,almond,kishmish, chironji and elachi)
• 1 tsp ghee

Procedure

In a deep bottom pan take 4 cups of milk and heat it.

While you wait for the milk to boil, in another pan heat 1 tsp ghee and fry the vermicelli/samiya to light golden brown and keep aside

In the same pan another spoon of ghee and fry the dry fruits till light golden brown and keep aside

Once milk starts boiling add the vermicelli , grated carrot and stir it nicely and let it cook. Stir occasionally every minute.

Once its cooked switch off the flame add the sugar and stir nicely. The sugar will melt automatically with the heat

Add the dry fruits and serve warm

Modaks for Lord Ganesh

Wishing all my blogger friends a very happy ganesh chaturthi. I prepared modaks for lord ganesh. Though everybody is familiar with this recipe but I still feel like sharing this recipe.

We used to make modaks with different shapes and we call it traditionally jilladu kayalu and it is moon shaped. My mom and MIL use to make these with moon shape but I love the modak shape. And it is lovely to hold and give it away.

My hubby wanted to distribute some prasad in the office so I prepared the modak style and pack it in a roche box !! It was my first attempt and I loved it.

While preparing these modaks it undergoes several steps

1. Making the rice flour

2. Making the dough for the shell

3. Making the filling

4. Moulding the modaks into a perfect shape and steaming

Here is the recipe below

Preparing the Rice flour

Soak the rice for one hour and drain the water completely. Spread on a dry cloth for 10 minutes then make a fine powder in a mixie/blender. Sieve it and use if for the dough.

Preparing the Dough

Ingredients

• 1 cup rice flour
• 1 cup water
• 1/4 tsp salt
• 1 tsp oil

Boil the water and salt the oil. Then add the flour mix contiously till it lump free and blended completely with water.

Keep it aside and let it cool for ten minutes. Then knead it nicely to a smooth dough. Cover and keep it aside.

Preparing the filling

Ingredients

• 1 cup grated coconut
• 3/4 cup sugar
• 1/8 cup water

Mix all the above three ingredients in a large deep bowl. And put it on a medium flame and mix continuously with spatula , the sugar will start to melt and slowly blend with the coconut. All the sugar syrup will evaporate slowly and begin to solidify when you have take it off the flame. Note : Be careful not to make it too dry.

Preparing the Modak

Apply some ghee on your palms and again knead the dough nicely. Divide it into small lemon size balls and put one ball in your left palm and pat it into a round shape with your other hand into a 3 inch diameter. Sides should be thin.

Take a scoop of coconut filling and put it in the center.

And start folding it with small bends and finally enclose it.

Now steam it in a idly steamer for 5-7 minutes.

Remove and serve warm.

You can also refridgerate it for longer shelf life.

( Click all images for enlarged view )

Note: Rice flour should be very fine, do not use excess water when making dough .

Dont use too much stuffing for modaks otherwise they will break apart.

Crispy Juicy Jalebi

Hi friends I have been not very consistent in my posts due to some unavoidable reasons. Last month it was my hubbys birthday and I had asked him what special he wanted me to prepare and he instantly replied Jalebi. This is my third attempt and I had failed twice so this time I did more research on the net and got the perfection I wanted. It was a wonderful experience .

Jalebi has been always one of my favorite sweets,its crunchy outer crust and soft sweet inner juicy feel makes it divine. In punjab warm jalebis are eaten with a topping of curd and in west bengal it is eaten as a breakfast dessert. I never miss a jalebi treat when we go out to any punjabi dhaba.

Courtesy of the recipe goes to vahrehvah chef.

Ingredients

• 3/4 cup maida (all purpose flour)
• 1/4 cup corn flour
• 2 drops orange food color
• 1/4 tsp baking soda
• 1 cup curd
• 1 tbsp hot oil

Mix all the above ingredients without lumps in a deep bottom bowl, then add one hot tbsp of oil and mix again.cover it and let it sit in a warm place and ferment for 24 hours.

I kept it for 20hr and it was well fermented.Mix the batter nicely with spatula or hand and It should have a continous consistency,check if not add some maida or water to get the required consistency.

To make suger syrup ,take one cup sugar in a seperate bowl and heat with little water ,the sugar should dissolve and form a sugar syrup with one string consistency

Heat oil to a temperature between low to medium heat to fry the jalebis

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Take a zip lock bag and make a small hole at the bottom centre of it ,pour the batter into it ,slowly squeeze the batter and give a shape of swirl direct in the frying pan .

Swirl the batter into the oil and fry till light golden brown.

Remove the jalebi and dip in the syrup for 20 sec and remove it immediately

Note: While making these jilebi the batter should be flowy and consistent and the oil temperature should not be too hot. At the perfect temperature the jalebi whould rise from the bottom of pan slowly.

Watch the video on youtube

I am sending this recipe to a wonderful event "Bookmarked Recipes" hosted by Priya and Aipi

Traditional Andhra Style Sweet Bobattu

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Bobattu a traditional sweet roti also known as obbattu, puran poli is the perfect traditional dessert served during festival times in andhra with pulihora (tamarind rice) make a best combination of sweet and sour tastes blending with one another.

I never realized this combination until my MIL used to prepare this for my hubby. Bobbatu is served with a little serving of ghee and pulihora in my home and it tastes so divine.

My MIL prepares the best traditional andhra style dishes like bobattu, pulihora, pessarattu ... in my home and I would rate this as one of her best. So here is the recipe

Ingredients

• 1 cup chana dal
• 2 cups maida
• 1 cup sugar
• 2 cardamom powder
• 1/2 cup oil

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In a bowl mix the maida with water to a smooth dough and the poke some holes in it with your fingers and pour the oil over it ,let maida soak in oil for 3 hrs .

Soak the chana dal for 30 min before cooking .Pressure cook the dal along with 3 cups water for 3 whistles and switch of the flame .After it cools open the pressure cooker and stain the water from dal completely .

( Click image for enlarged view )

In a blender make a smooth paste of sugar and dal.Heat a broad open pan and put this paste and stir continuously till this paste start to caramelize.Transfer the whole mixture to a plate ,keep aside and let it cool.After the dal mixture cools ,divide the total paste to large lemon size balls .

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Divide the the dough into small lemon size balls. Spread it flat into a small circle and place the sweet dal mixture in the center and enclose it. Then put on a greased plasic sheet and pat it nicely to form a nice circular shape.

Heat the tawa and place the each piece till golden brown on each side.

Serve hot with ghee and tamarind rice.

Pinni - A Perfect Energy Laddu

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Hi dearies .... hope u all in good health. It has been a been long vacation and I really missed u all and your wonderfull creations. Thank you so much for all your good wishes and comments.

I spent a good time this whole month, I was tempted to post a recipe but I reminded myself that I am on a vacation : P.In this visit I learnt some new dishes.One of them was this wheat laddu that I learnt from my SIL who is from north india,we had prepared it together. This is made in Rajasthan, Punjab and UP. It is a great treat for kids as it tastes very yummy, also ideal for mothers who have just delivered a baby.As it is also very soft and powdery once in your mouth it would melt easily, it is very ideal for old people too.It is recommended to be eaten with a glass of milk to give complete nutrition.So here is the recipe......

Ingredients:

• 250 gms wheat flour
• 250 gms sugar
• 250 gms ghee
• 15 gms dry ginger
• 25 gms chopped cashew
• 25 gms chopped dry coconut
• 25 gms chopped almonds
• 25 gms chopped muskmelon seeds
• 25 gms chopped makhana

( Click image for enlarged view )

Cooking Procedure

Heat 1/2 of the ghee in a big pan, when it melts completely and begins to simmer add the wheat flour and make the flame to low and stir continously till a nice aroma comes from it and changes its color to light golden brown. Switch off the flame and keep aside for it to cool.

Heat some ghee and deep fry the makhani till it becomes crispy but it should not change its color.Shift the makhani to a plate and let it cool, then crush them with your hands.

Remove all the ghee from the pan into ghee container.

Heat just 1 tbsp ghee and in the same pan and fry the ginger(whole piece) till itbecomes crispy and keep aside to cool. Grind it to a fine powder and keep aside.

Keep 1 tbsp ghee in the pan and fry the chopped chashew on a low flame till golden brown.Shift to plate

And do the same for the rest dry fruits(almonds,muskmelon seeds) and coconut and keep all aside to cool.

Sugar Crystallization Process :

In a deep bottom pan add sugar along with 1 cup of water and stir on medium flame. The sugar will pass through 4 stages (Sugar > Syrup > Thick Syrup > Sugar ) We should be constantly stirring to avoid lumps. In the end it will again be crystal sugar.... if u have some lumps remove them and grind them. Remove to plate and let it cool.

Now take this sugar and with wheat flour evenly, then all the ingredient except ghee.Mix nicely.

Divide the mixture into small portions and add and the required amount of ghee to one portion and shape it into a nice ball.Your Laddus are ready ,shift them to dry container after 2 to 3 hrs.

Note:

If it difficult to fry the total wheat flour at a time then mix the ghee n flour first n divide it to 3 parts n individually u can fry each part separately in a pan ,which will make task easy.

You will finally get to make 10 laddus and these ladoos have a shelf life of one month so u can prepare more to keep it in stock .