Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. Laddu is often prepared for festivals or family events such as weddings and births, or given as a prasad at Hindu temples, especially Tirupati Venkateswara temple, Andhra Pradesh. In Maharashtrian cuisine, there are traditional recipes for laddu intended as travel provisions.
|Urad Dal||200 gram||256||9.6||0.08|
|Cardamom Powder||10 gram||20||0.05|
- 1 Soak Urad Dal in Water overnight.
- 2 Drain the Water and fry the dal in Ghee melted in a heated pan.
- 3 Stirring continuously make a paste and keep aside.
- 4 In a separate pan, mix together Sugar and Jaggery.
- 5 Heat it to make syrup of two-string consistency.
- 6 Now, add the Urad Dal paste. Mix well.
- 7 Add Cardamom Powder.
- 8 Grease the palms and make small round balls.
- 9 Urad Dal Laddu is ready.