INGREDIENTSFor papaya ladoo
1 cup grated papaya
1/2 cup sugar (you can adjust according to your taste)
1 tbsp milk powder or grated mawa/khoya
For coconut ladoo
1 cup desiccated coconut
1/2 cup powdered sugar
1 tbsp milk
For Pista ladoo
1/2 cup pistachios
1/2 cup powdered sugar
1/3 tsp cardamom powder
2 tbsp grated koya/mawa
On Republic Day, I made tri-colour muffins for my kids. This time too wanted to make something sweet without using artificial colours as I did last time.
I took the idea of papaya ladoo from my recipe Papaya halwa.
While making papaya halwa I left it little moist, but this time made it dry so that I can good texture. If you feel it's too soft and gooey, add some desiccated coconut powder.
Pista ladoo or burfi are generally made by blanching pista, removing it's outer skin and then grinded but I wanted a quick fix, so just powdered it without blanching, if you want you can soak it in warm water for 30 minutes, remove the outer skin and then grind into paste without water, cook in sugar syrup and then make ladoos.
METHOD
For Papaya Ladoo
Grated or puree papaya. Keep it on heavy bottomed pan on high flame till excess water evaporates. Add milk powder and sugar. Mix well. Mash well if any lumps form. Let it become completely dry as we need to make ladoos.
Switch off the gas and transfer into bowl and let it come down to room temperature. Divide dough in equal portions and make balls of desired size.
For Coconut Ladoo
In a bowl, mix together coconut powder, powdered sugar. Add 1 tbsp of milk and combine all the ingredients together. If it's sticky add some more coconut powder and it it's dry add some more milk. Divide dough in equal portion and make ladoos.
For Pista Ladoo
Take pistachios and grind in mixer to make fine powder. Don't over blend or it will leave oil. Transfer in a bowl, add cardamom powder, powdered sugar and mawa. Mix together well and make ladoos.
All the tiranga ladoos are ready arrange in Indian flag pattern and serve.
HAPPY INDEPENDENCE DAY!
Pictorial:
1. Put grated papaya in heavy bottomed pan on high flame till excess water evaporates.
2. Add milk powder.
3. Sugar as per your taste.
4. Let it become dry, let it cool down to room temperature and make balls.
For Pista ladoos:
1. Grind pista.
2. Into fine powder.
3. Transfer in a bowl, mix powdered sugar, cardamom powder and khoya or you can milk powder.
4. Combine all together.
For coconut ladoo:
1. Mix all the ingredients.
2. Combine together and make balls.
3. Serve all together. Happy Independence day!
