Wednesday, June 17, 2009

Urad Dal Ladoo - An Experiment

In India, we have many types of ladoo, Rava ladoo, besan ladoo, moong ladoo many more. Each one has its own unique taste. Few days back, Smita Naram from Yoga for you(Zee tv) sharing benefits of urad dal and she told that we can prepare ladoo and have them. ohh! so urad flour can also be used in ladoo. I was curious how it will taste, so thought of giving it a try. And it come out good and has its own unique taste.

Time: 30 minutes
Serve: 8-9 ladoo


1 cup Urad dal( split white gram lentil)
1 cup sugar powder
6-7 broken cashews
1/2 tsp cardamom powder
4-5 tsp clarified butter (Ghee)

1. Roast urad dal till golden brown on medium high heat.

2. Let it cool and grand into smooth flour.

3. Heat butter in non- stick pan and add urad flour and fry for about 5 mins on medium heat mixing continuously until a nice aroma comes out of it. Remove from heat.

4. Now add sugar, cashews, cardamom powder and mix thoroughly.

5. apply some ghee to hands and make laddoos.


1. The cardamom powder should not be added till the end. If it is added before, the ladoos loose their aroma.
2. If the laddoo mixture becomes too dry then add milk at the end. Avoid this situation as much as possible. This decreases the shelf life.
3. You can make ladoo by mixing half the mixture of moong flour or besan flour with and other half with urad dal.
4. urad flour can be used instead of urad dal.
5. urad dal is good for building muscles. High in complex carbohydrates, protein and fiber. Important part of Vegetarian diet for complete protein.

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