Laddus don’t need an occasion, it just tends to make the day special when you make them. Have you ever noticed the expressions of your little ones running around the kitchen and making excuses to keep tasting the boora while you are still in the middle of making those laddus. The excitement and happiness makes me even happier making these little balls of delight.
I make different kinds of laddus and its always easier to add or change something while you are still making them and that’s the reason I find them an easier sweet dish to experiment with than the other sweets.
This particular recipe is my family favorite. This is made from Chane ka Dalia, which is healthy and tastes super delicious.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 10 minutes |
| Servings |
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Ingredients
- 1 cup Chana Dalia Powder The powder should be one cup after you grind the chana dalia
- 1/4 cup Sooji
- 1 cup Ghee More if needed
- 1/4 tsp cardamom powder
- 1/8 tsp saffron strands
- 1/4 cup Almond powder
- 3/4 cup granulated Sugar More or less according to your taste
- 1 No. silver leaf Optional
- 1/4 cup Crushed Nuts optional
Ingredients
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Instructions
- Mix the Almond powder and Chana Dalia powder together so they have no lumps.
- Add ghee to a pan and let it melt.
- Add the sieved chana dalia powder and Almond powder along with Sooji.
- Add cardamom powder. Keep stirring and roast the mix well.
- Keep cooking till it turns golden in color and it starts smelling sweet and roasted.
- The end mixture should be like this. It should be a little coarse, but should be able to bind into a laddu. At this point, if you feel the laddus don't bind, add a little more melted ghee. Make sure you add one tablespoon at a time to make sure you don't add too much.
- Once the mix cools down a little, add sugar and saffron. Mix well.
- bind them and shape them to laddus in any size you desire.
- Decorate with silver leaf and crushed nuts.
