Not a single big holiday in India is complete without a sweet treat. Heaps of spirals of jalebis, rectangles of halwa, marshmallows and burfi, and laddu balls are served on large platters. The aromas of cinnamon, cardamom, nutmeg, cloves and saffron waft throughout. Indian desserts melt in your mouth. The exquisite taste of oriental delicacies is given by aromatic seasonings, which Indians generously use in their dishes. Today we will tell you how to prepare ladoo. It will ideally replace traditional sweets, which, by the way, unlike our dessert, are not at all healthy. Even inexperienced cooks can master our simple recipes.
Main components of Indian dessert
Learning how to cook Indian sweets is not difficult. The most important thing about them is the ingredients, which are unusual for Russian tastes, such as chickpea flour, mung bean, ghee and others. Spices are of great importance. Currently, all the ingredients for preparing a wide variety of exotic dishes can be easily found in Indian goods stores. As for the ladoos, the recipes for which we offer in the article, you will see that the products for the various options are selected according to the taste and capabilities of the cook. Basically, every Indian has his own idea of what an ideal laddoo should be.
There are many options for preparing this dish. As a rule, the laddu base includes mung bean or chickpea flour, sugar or honey, butter, nuts, sesame seeds, dried fruits, spices, and sometimes water or milk is added.
Ghee is butter made from buffalo milk. It is very similar to creamy cow's milk, but much richer. Cow ghee is quite suitable for laddoos.
Sugar is not recommended due to its granular structure. It is better to take powdered sugar or honey.
Spices are ground into powder using a mortar or coffee grinder and added to the dough and sometimes to the topping.
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Preparing the nuts
The nuts for the laddus are peeled from shells and thin film, dried, and the hazelnuts and walnuts are fried. Then they are crushed, but not with a blender, but wrapped in a linen rag and smashed with a hammer - they turn out to be quite small, but have a good taste. Sometimes a nut or a piece of dried date, apricot, raisin, etc. is placed inside the balls.
The surface of the laddu can be smooth, but sometimes the balls are rolled in powdered sugar with nutmeg crumbs, coconut, toasted sesame, poppy seeds, etc. to the chef's taste.
Chef's word
Ulyana Alekseeva, project coordinator, team “Hurray!
Cooks" Ulyana Alekseeva, project coordinator, team "Hurray! Cooks"
“You can replace sugar with powdered sugar - in this case you won’t even need to use a blender.”
Appetizing balls
The laddu balls are made the size of an apricot. The most difficult thing in preparing a dessert is to achieve such a dough consistency that it holds the given spherical shape and does not crumble or spread. If the laddoo ball is dropped onto the table from a small height and it does not fall apart or flatten, then the dessert was a success. Not everyone succeeds in achieving this the first time. The secret to the correct consistency is to gradually mix all the ingredients in small parts with warm melted butter. After a few experiments, it usually works out well for everyone.
In the classic description, we will explain in detail how the basic ingredients of laddu are prepared. In future recipes they should be processed similarly.
How to make laddoo (ladoo) – recipe:
Roasting flour to make ladoo
Fried pea flour
How to prepare laddoo
Laddoos in molds
A delicious ladoo is ready.
Tip: The consistency of the finished dish greatly depends on the quality of the oil. The fattier the oil and the less vegetable fat it contains, the harder the laddoo turns out. If it crumbles too much, next time add 2-3 tbsp to the hot mixture. spoons of milk.
Ladoo (laddu)
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Bon appetit!
Julia author of the recipe
Classic Indian delicacy
The classic ladoo, the recipe for which we recommend as the closest to the authentic one, is made as follows.
It will require:
- 2 cups green mung bean;
- 2/3 cup each of cashews and almonds;
- 8 grains of green cardamom;
- one and a half cups of powdered sugar;
- 150-200 g ghee;
- nutmeg for sprinkling.
The butter should be placed in a warm place or in a water bath to melt. Wash the mung bean, dry it in the oven and grind it into flour (you can use a coffee grinder).
Place the prepared nuts (peeled, fried and crushed) together with the cardamom ground in a mortar into a bowl, add mung bean flour and powdered sugar. Stir.
Next comes the most important part - the melted butter should be poured in small parts into a bowl with the dry mixture and stirred all the time. It is better to do this with your hands wearing plastic gloves. When all the ingredients are evenly moistened and begin to resemble a stiff dough, you must stop adding oil - too soft a dough will spread.
Form balls the size of an apricot, place on a flat plate and put in the refrigerator. Before serving, sprinkle with powdered sugar mixed with grated nutmeg.
Beisan
Beisan ladoo is made from chickpea flour, cinnamon, cardamom, saffron, ghee and powdered sugar and coconut.
You need to take about 70 g of ghee and melt it in a frying pan. Add about 180 g of chickpea flour to the oil. Heat over low heat with constant stirring for 10 minutes. The mixture should acquire a delicate, nut-like taste. After this, it should be slightly cooled and combined with half a teaspoon of ground cardamom and a pinch of saffron powder, a teaspoon of cinnamon and half a glass of powdered sugar. Knead everything thoroughly. Form into balls, roll them in coconut flakes and refrigerate until completely hardened.
Rava
This recipe is based not on pea flour, but on semolina. It is no more difficult to prepare ladoo from semolina than from chickpea or mung bean flour.
Apart from semolina, rava laddu also contains ghee, cashew nuts, condensed milk, small seedless raisins, coconut and vanilla.
Pour one glass of semolina into a frying pan, add two tablespoons of ghee and the same amount of chopped cashew nuts. Cook over low heat until the color changes slightly and the aroma appears. After this, immediately start pouring in the condensed milk. During the entire process, to avoid burning the mixture, it must be continuously stirred with a spoon. At the very end, add a tablespoon of raisins (they must first be soaked in boiling water for a couple of hours), coconut flakes and vanillin. Coconut shavings are needed both for taste and to create the necessary consistency, so its quantity is determined individually. Roll the slightly warm dough into balls. Place half a nut on top. Cool in the refrigerator and serve.
Step-by-step recipe with photos
The Indian Ladoo recipe is incredibly simple and very quick to prepare. First, place a large frying pan over medium heat and wait for it to heat up. Pour chickpea flour into it and start stirring. Heat the chickpea flour for a few minutes, stirring constantly, until a distinct nutty smell appears. Now reduce the heat and add Ghee to the flour.
Ghee is melted butter that is melted in some special way, as a result of which all animal proteins (casein) disappear from the butter, and it becomes medicinal, according to Ayurveda. I use real Ghee, but almost all residents of our countries replace it with regular butter, after melting it in a water bath. I would like to point out that in this case it will require a little more oil.
And for those interested, I offer my recipe for Ghee butter . We prepare it, then return. Mix the butter with chickpea flour, helping it melt, until the mass is homogeneous, then add ground cinnamon to the Lada mixture, the recipe for which I am sharing, and mix thoroughly.
Add coconut and nutmeg to the Laddu. If you have whole nutmeg, simply grate it on a fine grater. Mix thoroughly, as you noticed, you need to stir constantly so that the Indian sweets Ladu do not have a burnt taste. Roasted hazelnuts or any other nuts should be crushed (this can be done by covering them with a napkin and tapping them with the bottom of a glass) and put into the melted mass, then stir thoroughly again.
Continuing to stir the Laddu, fry it over low heat for another 10 minutes: all the flavors should combine together. Remove the Indian sweet from the heat, add powdered sugar, mix everything again until completely dissolved, transfer to a plate and leave to cool for a couple of hours. The mixture should be cold so that you don't burn your hands when making the balls and so that the chickpea balls hold their shape and don't spread across the plate.
It's time to roll the balls. To do this, we wet our hands with water, take a tablespoon of the mixture for Ladoo, put it in our palm and begin to roll the chickpea ball. Place the finished sweet on a plate and repeat the process. If desired, you can roll Indian sweets Ladoo in coconut flakes, crushed nuts or sesame seeds. To do this, pour the selected ingredient into plates and roll the finished sweet ball in it.
The recipe for Indian sweets Ladoo, as you can see, is very simple. All that remains is to put the chickpea balls in the refrigerator for 15 minutes, and you can start drinking tea! Trust me, it's incredibly delicious! In general, dishes made from chickpea flour are very tasty.
Now you know what you can cook from pea flour, and I’ll sum it up!
From chickpea flour
Chickpea flour (1 cup) should be heated in a dry frying pan until slightly creamy. As soon as a pleasant smell begins to be felt, it should be removed from the heat. Pour in half a glass of powdered sugar and add a teaspoon of cinnamon, a pinch of nutmeg and mashed shamballa beans (coffee spoon). Then you need to stir melted ghee into the mixture. This should be done very carefully. It is necessary that the mass becomes sufficiently plastic. Finally, take the cashew nut and cover it with chickpea dough to form a ball the size of an apricot.
For beauty, you can sprinkle coconut or toasted sesame seeds on the laddoo.
Chickpea flour is not always easy to find on sale, but it can be replaced with pea flour. Ladoos made from pea flour are just as good.
Indian sweets Ladoo. The recipe is short
As you can see, there are very tasty recipes made from pea flour! Vedic sweets Ladu are ready, and very soon I will tell you how to cook stuffed pumpkin with chickpeas and mushrooms ! In order not to miss out, subscribe to the newsletter for new recipes , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes, prepared very quickly, from 5 to 30 minutes! Eating quickly and tasty is real!
Try to cook Indian Vedic sweets Ladoo, leave comments with ratings and remember that cooking deliciously is quite simple, and that you are more talented than you can imagine! Enjoy your meal!
Source
From almond flour
To prepare this delicacy, you need to take 1 cup of unpeeled sweet almonds, pour boiling water over them and remove the husks. Then grind the almonds in a blender until they become porridge. Heat chickpea flour in the amount of half a glass in a frying pan until a pleasant smell appears. Mix flour with almond mass, add half a glass of powdered sugar, powdered saffron stigmas (5 pieces), 1 clove, 3 cardamom grains and a slice of cinnamon.
To give the mixture a more delicate taste, as well as to improve its consistency, you need to melt the butter and gradually stir into the almond dough. As a result, it should come off your hands well and be easy to shape. Roll into balls and seal a piece of date in each. For beauty, the laddoo can be rolled in nut crumbs and cooled in the refrigerator. Before serving, place on a platter in the form of a pyramid.
From dried fruits
There are a great many variations of ladoo recipes. In the absence of chickpea flour and ghee, laddoos are made from just dry fruits and nuts. This ladoo recipe can be recommended even for fasting people who are not allowed to eat dairy products. The fact is that the binding component here is not oil, but honey.
Dried apricots, figs and dates must be passed through a meat grinder with a fine-mesh grid. Chop the cashew nuts with a knife. Roast the hazelnuts in a frying pan, peel and crush. Lightly heat the sesame seeds in a frying pan.
Place all ingredients, except sesame seeds, in a bowl and stir. To add more viscosity, add a little liquid honey. Grease your hands with vegetable oil and roll into balls. Roll them in cooled sesame seeds.
Lada, like other similar Indian sweets, is usually served with tea, coffee or warm milk. This delicacy also goes deliciously with wine made from sour grapes.
All about culinary art...
An oriental sweet, laddu, is very popular in India and is a fragrant, delicious dessert that is distinguished by its originality in preparation. Indian ladoos look like medium-sized balls that are prepared for festivals and special occasions. The main “trick” of this dish is the presence of mung bean lentils, chickpea or pea flour in its composition. Semolina can also be used for cooking. All this is harmoniously combined with spices. Let's look at step by step and with photos how to make an Indian ladoo in four different variations.
