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Wheat, raw rice, rava and different nuts are added
Published On: 01 Jun 2011
for more details, click the name of the ingredient
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
malayalam: Eenthapazham / Eethapazham
telugu: Kharjoora / Kharjoora Pandu
kannada: Kharjoora / Eachalu
Konkani: Khajjoor / Kaajjuru
Marathi: Khajur / Kharik
Oriya: Khajura / Khajuri
hindi: Cheeni / Shakkar
For preparing mixed ladoo, fry wheat, rice and rava separately.
Make a coarse powder of wheat and rice.
Grind the ground nuts, almonds, cashew nuts and pistas coarsely.
Smash dates and powder sugar.
Mix the powders and dates.
Heat ghee in a kadai and make balls out of the prepared mixture adding ghee little by little.
Make sure that the ghee is warm while making ladoos.
Mixed ladoos are ready.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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