Call it Laddu or Laddoo - the spelling doesnt matter. Be it Ragi Ladoo, Til ka Ladoo, Choco Coconut Ladoo, Moong Dal Ladoo, Besan Ladoo - my kiddo is a sucker for this sweet treat everytime. She loves it when I make a batch of these treats and pack it secretly in her snack box. The hug that comes my way is a great motivation to make some more :-))
Today's dish is made for Diwali at my place every year. Like most ladoos, they disappear before the process is over. So I always stash away extra for clicks (or late night treats :D). Simple to make, and luscious to bite into, this ladoo is a favourite with all at home. Do use homemade ghee and see the difference in taste. Also use the freshest fried gram (or dalia / pottukadalai) available for best results. Lets get cracking as this makes way to Festival recipes for BM #45.
Prep time : 15 mins | Cook time : 10 mins | Makes : 12 - 15
Keeps for 3-4 days without refrigeration (refrigeration not recommended).
- Fried Gram / Dalia / Pottu Kadalai / Hurigadale - 1 3/4 cups
- Powdered sugar - 1.25 cups (measure after powdering) - adjust to taste.
- Ghee - 1/3 to 1/2 cup
- Elaichi powder - 1 tsp
- Nuts - for garnish
- Dry roast the gram for 60-90 seconds till they turn slightly warm (roasting is optional, but increases shelf life). Cool and powder. It should give you approx 1.5 cups.
- Fry the nuts if using in a tsp of ghee till they turn golden brown.
- In a large plate / mixing bowl, add the powdered flour. Mix in the powdered sugar, nuts, elaichi powder and mix well. Make a well, and add melted ghee little by little till you are able to make roundels without breaking.
- Once you reach that stage, stop adding the ghee and start making the ladoos.
- Store carefully in an airtight container and serve.