Stuffed Coconut Ladoos

As peeps.........hope you all are doing good and geared up for the festive season. We Kolkatans are ready to welcome the most-awaited and biggest festival of the year......The Durga Pujo. As the monsoon bids adieu, the days become shorter, the morning air feels cooler and the sky is full of wooly clouds. This marks the beginning of Pujo-Pujo feeling. But definitely, this year festivals will be quite different from the other years. 

Nariyal Ladoo or Coconut Ladoo don't need any introduction in Indian households. We as Bengalis have great significance for Narkel er Nadu (Nariyal/Coconut Ladoos). These small coconut balls are made are usually made during the festivals, especially during the Ganesh Puja/Durga Puja/ Diwali/ Lokkhi Pujo/ Lakhmi Puja. 

As the name suggests it is made up of Coconut, Milk, Sugar, and Cardamom to add some flavor to the Ladoo. The Ladoos are of two kinds one made with Jaggery or Gur and are deep brown in color and the other made with Sugar and are pristine white in color. My personal liking is the later one (the one made with Sugar). I have already shared the recipe of Traditional Coconut Ladoos during my early phase of blogging (I think that was my first post). 

This recipe of Coconut Ladoos is a bit different from the traditional ones as I have stuffed them with Khowa/ Mawa. This tastes a bit different from the traditional ones but really tastes awesome. Moreover, I have added condensed milk to the Coconut mixture which uplifts the flavor of these Ladoos. So, this festive season make these Stuffed Coconut Ladoos and enjoy them with your friends and family.

So, let's begin with the recipe:

Veg Biryani

Hello Friends.............today in this post we will see how to make Veg Biryani. If there is one recipe that can make anybody drool is none other than Biryani................we all love it. Biryani has many variations it can be made from chicken, mutton, chicken mince, mutton mince, prawn, beef, egg, vegetables, paneer, soya nuggets, kabuli chana, and the list goes on and on.

The process of making Biryani varies from region to region. Hyderabadi Biryani is hot and spicy which is its specialty whereas the Awadhi Biryani is more aromatic and has subtle flavors. Malabar Biryani differs in the kind of rice used in making the Biryani. Last but not least Kolkata style Biryani where a lot of spices are used yet it's moist, subtle, and fragrant. 

Making Biryani takes a lot of effort, patience, time, and exact spices. While making this Royal dish you can't skip any step nor you can replace any spice with the other. But at the end when you serve it on your plate its a pleasure seeing the beautiful Biryani cooked with the aromatic spices and condiments. Your home even your neighborhood gets filled with its fragrance.

I have already shared the recipes of Chicken Biryani, Egg Biryani, and Maggi Biryani on my blog. Today in this blog I'll be sharing one more Biryani recipe and this it's Veg Biryani. Veg Biryani doesn't take that much of time as Chicken or Mutton Biryani does because you don't have to cook the veggies too long as the Chicken or Mutton. Just marinate the veggies with spices and condiments for some time and it's ready to be cooked. So, without doing any further ado let's begin with the recipe: