Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Laddu, also spelled laddoo, is an Indian dessert or sweet prepared with various types of flours including wheat, semolina, gram flour, moong dal, chickpeas and more. All varieties are very delicious in spite of their differing tastes.
Today's laddu recipe is prepared with a combination of chickpea flour and semolina. Do try it and share your experience.
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10 to 12 laddus
- 1 cup roasted chana dal (split and skinned bengal gram), if you have raw chana dal, dry roast it in a pan until it just becomes aromatic
- 1/2 cup fine suji (semolina)
- 1 tsp cardamom powder
- 1/2 cup tagar (ground sugar)
- 1/4 cup + 2 tbsp + 2 tbsp desi ghee (clarified butter)
- 4 almonds, chopped
- 4 cashews, chopped
- 4 pistachios, chopped
- 1 tsp desi ghee, for roasting the nuts
- Grind the roasted chana dal and cardamom powder until fine. Transfer the mixture to a bowl add the tagar. Mix well and set aside.
- In a wok or kadhai, add the suji and roast on low heat until it becomes aromatic, about 5 minutes. Do not brown it. Remove from heat and set aside.
- In the same wok, lightly roast the chopped dry fruits in 1 teaspoon of desi ghee for about 1 to 2 minutes on low heat. Remove from heat and set aside.
- Heat the desi ghee until it is quite hot and set aside.
- In a mixing bowl, add the roasted chana dal, tagar and cardamom powder mixture, suji and fried dry fruits. Mix well.
- Little by little, add the desi ghee and keep mixing. Then knead until it reaches a binding consistency. Add more desi ghee if needed (we added 2 tablespoons more, making a total of 1/4 cup and 4 tablespoons desi ghee).
- Once the mixture binds well, form the laddus to the desired size and arrange them on a plate. Let the laddus air dry until they firm up.
- Serve the laddus or store them in an airtight jar.
Besan Suji Ke Laddu Recipe (Chickpea Flour Semolina Balls)
© 2020 Rajan Singh Jolly