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 toFestival recipes for BM #45.
Prep time : 15 mins | Cook time : 10 mins | Makes : 12 – 15
Keeps for 3-4 days without refrigeration (refrigeration not
- Fried Gram / Dalia / Pottu Kadalai / Hurigadale – 1 3/4 cups
- Powdered sugar – 1.25 cups (measure after powdering) – adjust to
- 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
- 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
- Store carefully in an airtight container and serve.