Laddu | How To Make Ladoo With Jaggery | Janmashtami And Ganesh Chaturthi Sweet

Laddu, How to make ladoo with jaggery, Popular & best Indian sweets and desserts, mithai, astami undo

5 from 10 votes

Laddu | How To Make Ladoo With Jaggery | Janmashtami And Ganesh Chaturthi Sweet

Laddu with jaggery is a traditional recipe from the Mangalore and Udupi region, part of Coastal Karnataka in India. Laddu is prepared mainly during Janmashtami and Ganesh Chaturthi and offered to God in the form of naivedyam and then distributed as prasad.

Prep Time15

Cook Time1 12

Total Time1 27

Course: Desserts, sweets

Cuisine: Coastal Karnataka, Indian, Konkani, Mangalore, north indian, South Indian, Udupi

Servings:

Calories: 170kcal

Author: Kushi

Ingredients

¾ cup Kala chana (Black chickpea)
¾ to 1 cup Jaggery or Gur (Antu bella , sticky jaggery, chikki god)
2 tablespoon Til (Sesame seeds)
3 tablespoon Cashews
¼ teaspoon Cardamom powder
1 cup Popped rice powdered or Layi Pitto (check tips)
1 tablespoon Ghee (you may add up to 3 tablespoon if needed)

Instructions

STEP I

In a pan on medium to low heat, dry roast kala chana till aromatic. Make sure you keep stirring for even roasting and avoid it from burning. Let this cool down, and then grind it in a blender or mixer to a fine powder.
¾ cup Kala chana
In the same pan, dry roast cashews till aromatic and transfer them to a plate.
3 tablespoon Cashews
Then dry roast til or sesame seeds till rawness goes off on medium to low flame. Transfer this to the same plate as cashews and keep this aside.
2 tablespoon Til

STEP II

In a heavy-bottomed pan, add jaggery and ¼ cup water, bring it to boil, and continue cooking till you reach one string consistency.
¾ to 1 cup Jaggery
Take syrup from the back of the spoon and touch it between your thumb and index finger (Note: the jaggery syrup at the back of the spoon will be hot, so give it a few seconds to cool off before touching it with your fingers) to check for one-string consistency. Switch off the flame.
For a better understanding, check my video on how to make laddus.
To this jaggery syrup, add powdered chickpeas, roasted cashews, til, cardamom powder, and mix to combine.
¼ teaspoon Cardamom powder
Now add layi pitto or powdered popped rice starting with ½ cup and adding as needed till you can form a ball from the mixture. Finally, add ghee and mix.
1 cup Popped rice powdered, 1 tablespoon Ghee
Laddus made with this sticky jaggery is one of the easiest to shape and the best laddu recipe to try, especially for a beginner. You can never go wrong.
While the mixture is still warm and easy to touch, grease your hands and shape them into balls of the desired size.
Store it in an airtight container for up to 3 weeks.
If the mixture cools entirely and turns hard and you cannot form laddus, put the mixture back in the pan on medium flame, warm it up, and make laddus again.

Notes

You can substitute kala chana or black chickpea with roasted chickpea flour or gram flour or laddu besan to make besan laddu.
I just added 1 tablespoon of ghee to prepare a healthy version of laddu. You may add more ghee if desired.
In the laddu recipe, you can substitute cashews with peanuts (groundnuts) or almonds.
In this recipe, you can vary the amount of layi pitto or popped rice powder. Start with ½ cup and add just until you are easily able to bind the laddus.

Nutrition