Magaja Ladoo
Out of
Shree Jagannath's 56 bhog......
1 ) Ukhuda ( Sugar coated puffed rice)
2 ) Nadia kora(Coconut ladu)
3 ) Khua (condensed milk)
4 ) Dahi (Yoghurt)
5 ) Pachila kadali (Ripe Banana)
6 ) Kanika (Flavoured Rice)
7 ) Tata Khechudi (Dry Khechudi)
8 ) Mendha Mundia (A kind of cake)
9 ) Bada Kanti (Fried Cake)
10) Matha Puli (A kind of Pan cake)
11) Hamsa Keli (Sweet cake)
12) Jhili ( Thin pan cake like Dosa)
13) Enduri ( Idli)
14) Adapachedi (Ginger Paste)
15) Saga Bhaja (Fried spinach)
16) Kadali Bhaja (Fried Plantain)
17) Maric Ladu (Chilli Ladu)
18) San Pitha ( Small size Cake)
19) Bara/Vada (Donalds)
20) Arisha (Sweet fried cake made by rice flour)
21) Bundia ( Sweet granules made of Chick pea flour)
22) Pakhal oriya(Water rice)
23) Khiri (Milk Rice)
24) Kadamba( A kind of sweet)
25) Pat Manohar (Name of a sweet)
26) Takuaa(Sweets shaped like tongue)
27) Bhaga Pitha (A kind of cake )
28) Gotai(A kind of salty cake)
29) Dalma(Dal with vegetables)
30) Bada Kakara(Large Fried sweet cake)
31) Luni Khuruma (Salty Biscuits)
32) Amalu ( Malpua, Sweet Puri)
33) Suar Pitha (Poda Pitha, Baked Cake)
34) Biri Buha(Black gram cake )
35) Jhadai Nadaa(a cluster of small ball shaped cakes)
36) Khasta Puri(Strong fried cakes)
37) Kadali Bara(Fried Plantain)
38) Sana Arisha (Small fried cakes)
39) Sakar(Chatni)
40) Podo Pitha(Panned Cake)
41) Kanji(Sour Rice)
42) Dahi Pakhal(Curd rice )
43) Bada Arisha(Large size Fried cake)
44) Tipuri(Three stage fillings)
45) Sakara(Sugar candy)
46) Suji Khir(Milk with samolina)
47) Muga Sijha(Boiled green gram)
48) Manohar(a kind of sweet)
49) Magaja Ladu(A kind of sweet like simply wonderful)
50) Pana(Sweet Drink)
51) Anna(Rice)
53) Ghia Anna(Ghee rice)
54) Sweet Dal
55) Besar(Curry)
56) Sag(Spinach)
2 ) Nadia kora(Coconut ladu)
3 ) Khua (condensed milk)
4 ) Dahi (Yoghurt)
5 ) Pachila kadali (Ripe Banana)
6 ) Kanika (Flavoured Rice)
7 ) Tata Khechudi (Dry Khechudi)
8 ) Mendha Mundia (A kind of cake)
9 ) Bada Kanti (Fried Cake)
10) Matha Puli (A kind of Pan cake)
11) Hamsa Keli (Sweet cake)
12) Jhili ( Thin pan cake like Dosa)
13) Enduri ( Idli)
14) Adapachedi (Ginger Paste)
15) Saga Bhaja (Fried spinach)
16) Kadali Bhaja (Fried Plantain)
17) Maric Ladu (Chilli Ladu)
18) San Pitha ( Small size Cake)
19) Bara/Vada (Donalds)
20) Arisha (Sweet fried cake made by rice flour)
21) Bundia ( Sweet granules made of Chick pea flour)
22) Pakhal oriya(Water rice)
23) Khiri (Milk Rice)
24) Kadamba( A kind of sweet)
25) Pat Manohar (Name of a sweet)
26) Takuaa(Sweets shaped like tongue)
27) Bhaga Pitha (A kind of cake )
28) Gotai(A kind of salty cake)
29) Dalma(Dal with vegetables)
30) Bada Kakara(Large Fried sweet cake)
31) Luni Khuruma (Salty Biscuits)
32) Amalu ( Malpua, Sweet Puri)
33) Suar Pitha (Poda Pitha, Baked Cake)
34) Biri Buha(Black gram cake )
35) Jhadai Nadaa(a cluster of small ball shaped cakes)
36) Khasta Puri(Strong fried cakes)
37) Kadali Bara(Fried Plantain)
38) Sana Arisha (Small fried cakes)
39) Sakar(Chatni)
40) Podo Pitha(Panned Cake)
41) Kanji(Sour Rice)
42) Dahi Pakhal(Curd rice )
43) Bada Arisha(Large size Fried cake)
44) Tipuri(Three stage fillings)
45) Sakara(Sugar candy)
46) Suji Khir(Milk with samolina)
47) Muga Sijha(Boiled green gram)
48) Manohar(a kind of sweet)
49) Magaja Ladu(A kind of sweet like simply wonderful)
50) Pana(Sweet Drink)
51) Anna(Rice)
53) Ghia Anna(Ghee rice)
54) Sweet Dal
55) Besar(Curry)
56) Sag(Spinach)
comes
this sweet specialty called Magaja ladoo. An all-time child hood favorite
recipe, which melts in the mouth and you crave for more and more….this simple
dish is made of Wheat Atta, ghee and Sugar.
This recipe is very easy to make….and since this is offered as a bhog to Lord Jagannath, makes it all the more
special.
INGREDIENTS:
11/2 cup of whole Wheat Atta
1/2 cup ghee
1/2 cup sugar
4 cardamom seeds powdered
4 cloves powdered
METHOD:
- Take a heavy bottomed pan and roast the Atta in it for 10 to 15 minutes on slow flame or till the Atta turns brownish in color. you will able to smell the aromatic flavor of the atta , which indicates that the Atta is roasted perfectly. The clour of the Atta will be 2 shades darker than its original color.
- Add the ghee and continue to mix.
- add the sugar and mix everything finely so that you will have a brownish crumb.
- Remove from heat and mix the cardamom and cloves powder to it. let it cool.
- wait for sometime and when you feel that your palms can bear the heat , grease your palms with ghee and make ladoos out of the crumbs.
- Out of this measurement I had prepared 18 ladoos , but as per your measurement , this can vary.
- Once cool, Store it in airtight container to be served later.
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