Tumchya kade baghun ek chan energy milte. Tumhi kiti utsahane sarv karta . Puran poli, Modak, besan ladu, ata chakli . Ani padarth thoda chukla tari to punha karun pahta Ani to perfect hoto suddha. Tumhi sangta hi chan tyamule te samajte. Ani roj yogasan karta tyane tumhi khup chan active rahta . He baghun mala ata urja milat ahe .
हो , माझी आई पण कुरकुरीत चकल्या करायची.पण मला ती भाजणी कशी करायची , प्रमाण ते लक्षात नाही.तेलकट अजिबात नाहीत. 10 कि. च्या डब्यात एका वेळी करायची आणि 8/10 दिवसात सगळ्या संपून जायच्या.
The key differences between Raghavdas Ladoo, Rava (Sooji) Ladoo, and Besan Ladoo lie in their ingredients and preparation: 1. Raghavdas Ladoo: Made from roasted wheat flour (gehu ka atta). The flour is roasted in ghee until golden and fragrant. Sweetened with sugar and flavored with cardamom. The texture is soft, slightly coarse, and nutty due to the wheat flour. 2. Rava (Sooji) Ladoo: Made from roasted semolina (rava or sooji). Semolina is roasted in ghee, and sugar is added along with cardamom. The texture is grainy, as semolina gives it a distinct bite. Often includes dried fruits like raisins or cashews. 3. Besan Ladoo: Made from roasted gram flour (besan). Gram flour is cooked in ghee until golden brown and aromatic. Sweetened with powdered sugar, flavored with cardamom, and often garnished with nuts. The texture is smooth and slightly dense, with a rich nutty flavor from the besan. In summary: Raghavdas Ladoo uses wheat flour, Rava Ladoo uses semolina, and Besan Ladoo uses gram flour. Each has a different texture and taste due to the base ingredient used.
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Tumchya kade baghun ek chan energy milte. Tumhi kiti utsahane sarv karta . Puran poli, Modak, besan ladu, ata chakli . Ani padarth thoda chukla tari to punha karun pahta Ani to perfect hoto suddha. Tumhi sangta hi chan tyamule te samajte. Ani roj yogasan karta tyane tumhi khup chan active rahta . He baghun mala ata urja milat ahe .
हो , माझी आई पण कुरकुरीत चकल्या करायची.पण मला ती भाजणी कशी करायची , प्रमाण ते लक्षात नाही.तेलकट अजिबात नाहीत. 10 कि. च्या डब्यात एका वेळी करायची आणि 8/10 दिवसात सगळ्या संपून जायच्या.
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राघवदास लाडू आणि रवा लाडू काय फरक आहे.
The key differences between Raghavdas Ladoo, Rava (Sooji) Ladoo, and Besan Ladoo lie in their ingredients and preparation:
1. Raghavdas Ladoo:
Made from roasted wheat flour (gehu ka atta).
The flour is roasted in ghee until golden and fragrant.
Sweetened with sugar and flavored with cardamom.
The texture is soft, slightly coarse, and nutty due to the wheat flour.
2. Rava (Sooji) Ladoo:
Made from roasted semolina (rava or sooji).
Semolina is roasted in ghee, and sugar is added along with cardamom.
The texture is grainy, as semolina gives it a distinct bite.
Often includes dried fruits like raisins or cashews.
3. Besan Ladoo:
Made from roasted gram flour (besan).
Gram flour is cooked in ghee until golden brown and aromatic.
Sweetened with powdered sugar, flavored with cardamom, and often garnished with nuts.
The texture is smooth and slightly dense, with a rich nutty flavor from the besan.
In summary:
Raghavdas Ladoo uses wheat flour, Rava Ladoo uses semolina, and Besan Ladoo uses gram flour.
Each has a different texture and taste due to the base ingredient used.