Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.
Common flours used for laddu include besan (chickpea flour), rava (wheat semolina) and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.
The common type of laddos are
Atte ke ladoo
Fried gram ladoo
Besan ke ladoo
This time I have tried Ragi ladoo.
Ragi flour - 1 1/2 cup
Sugar powder - 1 cup
Ghee - required to make ladoo
Cardamom powder - required
Heat a pan, add 3 tsp of ghee , add the broken cashews and fry it well. Take the cashews and keep it aside.
In the same pan, in the remaining ghee add the Ragi flour and roast it in a pan till the raw smell of the flour vanishes and the color changes a bit.
Take the roasted flour and sugar powder together in a vessel.
Add cardamom powder to the mixture.
Mix it well. Add the fried cashews and press on the ladoo while making balls.
Add required ghee and make balls or ladoos using hand.
Make the ladoo shape while the mixture is hot.
Yummilicious and nutritious ladoo ready for Diwali.