How to make different varieties of Laddu?

Gram flour (besan), fried gram dal, moong dal are used for making different laddus. Sugar or jaggery are used for sweetening, and desi ghee is a key component used in making Laddu.

If you’re unfamiliar with Ladoo, it’s a sweetened spherical ball, a famous Pakistani/Indian snack.

Ingredients of Motichoor Laddu

• Two and a half cups of gram flour (besan)
• One and a half teaspoon green cardamom
• 3 cups of ghee
• Half teaspoon edible food color
• Two pinches of baking soda
• 3 cups of sugar
• 2 cups of water

Instructions

Step 1

To prepare this traditional Indian treat at home, combine 2 ½ cups grams flour with orange food coloring in a large mixing dish. After that, pour in some water and a pinch of baking soda. Please make sure there are no lumps in the mixture by thoroughly mixing it. It’s ready to go on to the next step once the blend has reached the desired consistency.

Step 2

In a large deep frying pan, melt ghee. Add some of the batter with a perforated spoon on top of the oil. Allow the boondi batter to slowly fall into the oil and cook at a low temperature until thoroughly done. Place the boondi on tissue paper to soak up any excess oil.

Step 3

Then, in a saucepan, combine the water and sugar, and bring to a boil until the mixture reaches a two-string consistency. Then add some cardamom powder and cook for a few minutes. Then add the boondis and heat, constantly stirring, until the sugar syrup and boondi are thoroughly combined. Please turn off the flame and cover it with the lid.

Step 4

Start shaping the ladoos with a bit of ghee on your fingertips. Place them in an open dish with some smashed nuts on top and enjoy the deliciousness.

Ingredients for besan laddu

• Half cup of ghee
• 2 cups of besan/gram flour
• 1 cup of sugar
• 4 pods cardamom (Elaichi)
• Two teaspoons of melon seeds
• Two teaspoons of cashew / Kaju (chopped)

Instructions

1. To begin, heat half a cup ghee in a big kadhai and add 2 cups besan.
2. Roast over low heat until the besan and ghee are fully mixed. If you want a gritty texture, use coarse besan.
3. Roast on a low flame for a while longer. If the mixture becomes too dry, add a tablespoon of ghee.
4. The besan begins to yield ghee after 20 minutes.
5. Continue to roast the besan until it becomes golden brown and gritty. It could take around 30 minutes.
6. Allow cooling slightly before transferring to a large mixing dish.
7. Now add 2 tbsp melon seeds and 2 tbsp cashews, dry and roasted.
8. Roast the nuts over low heat until they become crispy.
9. To the besan ghee mixture, add the roasted nuts.
10. In a blender, combine 1 cup sugar and four cardamom pods.
11. Without adding any water, blend to a fine powder.
12. Add powdered sugar once the besan has cooled (still slightly warm).
13. Mix thoroughly to ensure that everything is well integrated. If the mixture is heated, do not add sugar since it will melt the sugar and make the mixture watery.
14. Prepare a ladoo of your desired size, adjusting the sugar as needed.
15. Finally, store besan ladoo in an airtight container for up to two weeks.

Ingredients for coconut laddu

To make fast coconut ladoos, you just need three ingredients:

• Condensed milk can be replaced with full-fat coconut milk.
• Dehydrated coconut – You might add grated or shredded coconut.
• Cardamom powder is an optional ingredient that adds a unique flavor to the ladoos. Vanilla can also be used to flavor the balls.

Instructions

Step 1

First, roast the desiccated coconut in a pot for 3-4 minutes. Heat it on low heat and move it about with a spatula. Add condensed milk and half a teaspoon of cardamom powder to the steaming coconut.

Step 2

Cook for 8-10 minutes on low heat until the coconut is soft and the ingredients have combined to form a fudge-like substance.

Step 3

Allow the fudge-like substance to cool before shaping into balls. This recipe yielded 14 small-medium-sized balls. Keep the balls aside after rolling them in extra desiccated coconut.

Step 4

The coconut ladoos are finished! You can also use slivered almonds or pistachios to decorate the ladoos. When stored in an airtight box, they can last up to 5 days outside the fridge.

Ingredients for Sooji Ladoo:

• 1 cup of sooji/semolina (fine kind)
• Two teaspoons of ghee
• A handful of raisins and cashew (Kaju) nuts
• Half cup of grated coconut
• One-forth cup of sugar
• One-third cup of milk
• A pinch of cardamom powder

Instructions

1. In a pan, melt the ghee and add the cashew nuts and raisins. Throughout the process of creating sooji ladoo, keep the flame low.

2. Combine the coconut and cardamom in a blender. This is an optional step, but as you do so, the shredded coconut was relatively coarse, and making the ladoos into balls would be easy.

3. Toss the roasted nuts and raisins with the coconut-cardamom mixture.

4. Combine the first three ingredients and add the sooji last.

5. Cook for another 2-3 minutes before adding the sugar.

6. Continue roasting the sooji mixture until it turns a light brown. Allowing it to sit and walk away will cause the sooji to toast and turn a golden brown on one side. It takes around 5-6 minutes to roast the sooji. Once the sooji has just browned, turn off the heat and slowly pour in the milk, stirring constantly.

7. Continue to mix until the ladoo mixture comes together after all of the milk has been added. It will be pretty wet and sticky to your spoon.

8. When the ladoo mixture is warm enough to handle, make it into small-sized balls and gently set aside. If the mixture is too dry, sprinkle some water or milk as you shape the ladoos.