From Ragi To Moong, These Ladoo Recipes By Devangi Patnakar Fits All Occasions
- Aanchal Mathur
Updated : August 02, 2022 03:08 IST
From coconut, besan, aata to boondi, and even a string of healthy, wholesome ladoos are available across India.
Ladoo is definitely one Indian sweet treat that is loved by a majority of people. Gorging into this round, sweet and wholesome delight is what feels like pure love. Be it a festival, wedding or any special celebratory occasion, ladoo is just the perfect sweet treat to indulge in. If you ask me, I don’t even need an occasion to treat myself to some ladoos. The best part about this popular Indian sweet is its versatility. It can be made with different ingredients and in fact, every Indian region has a variety of its own. From coconut, besan, aata to boondi, and even a string of healthy, wholesome ladoos are available across India. And I recently got to try a host of healthy ladoos, thanks to Khauwala & Co.
A new venture from the 70-year-old iconic brand of Pune Khauwale Patankar, Khauwala & Co. offers a range of premium ladoos that can delight foodies from all across the world. With protein, ragi, pistachio and moong ladoos, along withsugar-free and whole wheat ladoos, Khauwala is perfectly balancing health and flavour for all age groups. While their celebration range offers almond, cashews and pista, they also boast of an ‘upvas’ range, a collection of sugar-free range and a classic collecrion of ladoos. We got to sample a few ladoos, and I was particularly impressed with the fine texture and a balance of flavours.
Here we have three of their best ladoo recipes, that you too can try at home.
Courtesy- Devangi Patnakar
1. Ragi Ladoo
1.5 cups ragi flour (nachni or finger millet flour)
¾ cup organic powdered jaggery or 140 grams powdered jaggery
⅓ cup Ghee or 65 to 70 grams ghee
½ teaspoon cardamom powder or 3 to 4 green cardamoms (choti elaichi) – crushed in a mortar-pestle.
Prep Time: 1 min
Cook Time: 14 mins
Total Time: 15 mins
1. Take ragi flour in a bowl or a thick bottomed broad pan.
2. Keep the pan on a low flame or sim and begin to roast the ragi flour. you have to stir often while roasting the flour so that there is even roasting.
3. Roast till the color changes and you get a nice aroma from the ragi flour, about 6-8 minutes on a low flame. Timing will vary with the material, size and thickness of the pan.
4. Add ghee in the flour.
5. The ghee will start melting, and begin to mix the ghee with the flour.
6. Keep on stirring and roasting this mixture for 5-7 minutes more. Timing will vary here again.
7. Do check the taste of the ragi flour to get a crunchy taste. There should be no rawness in the taste.
8. Switch off the flame and place the pan down. Add cardamom powder.
9. Following this, add jaggery powder. You can also grate a block of jaggery and then add. You can use powdered sugar instead of jaggery, but add sugar as per taste. Begin to mix very well.
10. Break the tiny lumps of jaggery if any with the spoon or spatula.
11. Let the mixture become warm, then mix everything again evenly with your hands and break small lumps if any with your hands.
12. Take a portion of the mixture and shape into rounds. If you are unable to form ragi ladoos, then add a few tablespoons of ghee which is at room temperature. Mix again very well and begin to shape the ladoos.
13. Make all ragi ladoo in a similar way with the mixture.
14. Store ragi ladoo in an airtight jar. Serve them as desserts.
Image: Khauwala & Co.
2. Moong Ladoo
200 grams moong dal or 1 cup moong dal (husked and split mung lentils)
75 grams sugar or ⅓ cup sugar,
55 grams ghee or ¼ cup ghee (clarified butter)
2 to 3 green cardamoms
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Preparing Moong Dal Flour
1. Rinse the moong dal. Spread the lentils on a plate or on a cloth.
2. Heat a thick bottomed pan on a low flame then add moong dal.
3. Dry the moong dal naturally or in sunlight. Once the moong lentils have dried, add them in the pan.
4. Keep the flame low and begin to roast the moong dal.
5. Continue to stir while roasting for even browning and cooking till it becomes aromatic.
6. Remove the dal on a plate and let it cool.
7. Once the lentils have cooled down, add them in a grinder jar.
8. Grind to a fine powder. Take the moong dal flour in a fine sieve.
9. Begin to sift the flour on a plate or a large bowl.
10. Keep the sifted moong dal flour aside.
1. In the same grinder, add ⅓ cup sugar. Add cardamom seeds removed from 2-3 green cardamom pods.
2. Grind sugar to a fine powder.
Making Moong Dal Ladoos
1. Add the powdered sugar to the moong dal flour. Mix it well.
2. Melt 1/4 cup ghee in a pan.
3. Add the melted ghee to the moong dal-sugar mixture.
4. Mix it well with a spatula. Let this mixture cool down.
5. Mix again well with your hands. Start shaping the moong dal ladoos.
6. Prepare ladoos like this with all of the mixture. Serve.