Recipe Ladu Indian sweet made from chickpea flour. How to cook Lada (Indian sweet). cooking recipe with photo. Oriental sweets

Indian sweets are some of the tastiest in the world and Laddu proves it. An oriental dessert made from chickpea flour, which is customary to cook in India, turns out to be amazingly tender. In its form, such sweetness resembles small balls, which are often decorated with nuts or coconut flakes. It all depends on which Laddu recipe was chosen. After all, there are several interpretations of such sweetness, which in the original language is called Nei Urundai. But it’s worth making a reservation right away that no matter what recipe you choose, don’t worry: the dessert will turn out the way it should. The delicacy always comes out melting in the mouth, sweet, fragrant, spicy. At the same time, these candies are also very satisfying. So you don't have to worry about the figure.

Cooking time -3 hours.

The number of servings is 8.

Ingredients

To make Indian Laddu, you will need to use the following set of ingredients:

cardamom - 8 grains;
almonds - 2/3 st.;
masha - 2 tbsp.;
cashews - 2/3 st.;
powdered sugar - 1.5 tbsp.;
ghee oil - 200 ml.

On a note! Of course, some of the unusual ingredients that make up this dessert may confuse you. In fact, there is nothing supernatural behind these names. Mung bean is a special variety of green lentils, and ghee can be replaced with butter. You need to take 2 packs, that is, 400 g.

How to cook Indian Laddu

The Laddu recipe for Indian sweets has some subtleties and features, but if you want to understand them, it will not be difficult. If, before preparing an oriental sweet from chickpea flour, you get acquainted with the proposed step-by-step recipe with photos and videos that are selected for beginner cooks, then there will definitely not be insurmountable difficulties.

If you have prepared all the products that you will need during the preparation of sweets, then you can get down to business. Turn on the oven immediately. Gradually, the oven should reach 180 degrees. Then you need to take 2 packs of butter and melt it. Get ghee. It is necessary to heat the product slowly, and in the meantime it is worth doing cereals. Green lentils (you can also take just chickpeas) are washed thoroughly. Then it will need to be laid out in a thin layer on a baking sheet.

Groats are sent to a preheated oven. In it, the product just needs to be dried and lightly browned. As a result, it should acquire a characteristic golden hue.

While the butter is slowly melting, and the cereal is drying in the oven, you should not waste time. Need to get nuts. Immediately you need to take both varieties - both cashews and almonds. Nuts are poured into a bowl for a food processor or blender. Cashews and almonds will need to be crushed into crumbs. You can use a more familiar way - finely chop the nuts with a knife. In any case, keep in mind: nut crumbs should not resemble dust. Make it more textured.

Heat a dry frying pan over low heat. A walnut blank is sent to it. Almond and cashew crumbs will need to be roasted until golden brown.

When the cereal is browned in the oven, you should give it a little time to cool. Then the product is ground to the state of flour in a coffee grinder.

On a note! To get a truly homogeneous powder, it is better to grind the grits in batches. It is optimal to take a couple of tablespoons of cereal and grind it. This will take about 20 minutes.

You will need to sift the resulting flour through a sieve to prevent too large particles from getting into the delicacy.

Pour powdered sugar into the resulting flour. Then the nut mass should be put there. Everything is mixed up.

Cardamom is kneaded in a mortar. The resulting composition is sent to the total mass. Oil flows in there. The finished mass is stirred. From it it is necessary to form small sweets in the form of Lada balls.

Note! To form sweets, it is worth taking a separate bowl to make dessert in parts. So, in this bowl it is worth pouring 4 tbsp. l. "flour" and pour 2 tbsp. l. oils. Balls are molded from this mass. And so on, until all the components run out.

The crumb must be squeezed with your hands so that it succumbs to modeling and keeps its shape. It is optimal to roll Lada balls no larger than a walnut. Lumps do not always turn out perfectly even and smooth.

The finished Indian delicacy Lada must be sent to the refrigerator for 2 hours to solidify. Then the dessert can be sprinkled with powdered sugar.

Video recipes

If you do not know how to cook Lada according to an Indian recipe, check out the video recipes:

Oriental sweetness - laddu, is very popular in India and is a fragrant, delicious dessert, which is distinguished by originality in preparation. Indian frets look like medium-sized balls that are prepared for holidays and special occasions. The main "trick" of this dish is the presence of mung bean lentils, chickpea or pea flour in its composition. Semolina can also be used for cooking. All this is harmoniously combined with spices. Consider step by step and with a photo how to make an Indian fret in four different variations.

Classic laddu recipe

The original name of this dish is Nei Urundai. These sweet little koloboks will turn out very tender that they will melt in your mouth.

Composition of products:

2/3 cup cashews and almonds;
Cardamom - 8 grains;
Mung bean (a type of lentil - like green peas) - two cups;
Ghee butter - 180-200 g (or 400 grams of good quality butter);
Powdered sugar - 1.5 cups.

The cooking scheme is as follows:

We heat the oven to 180 degrees;
Ghee is made by slowly melting butter in a thick-walled saucepan on a small flame in several stages. The heating process continues until a homogeneous amber-colored liquid with a nutty-creamy aroma is obtained. Sediment should remain at the bottom of the saucepan. The finished cooled oil must be passed through cheesecloth and poured into a separate container;
We wash the mung bean and pour a thin layer on a baking sheet. We put in the oven so that it dries and reddens to a golden hue;
Wash cashews and almonds and crush with a knife or in a blender. The crumb should turn out not very small;
Heat up a frying pan on a small flame. We place crumbs on it and fry it until golden;
Cool the finished mung beans a little and grind into flour using a coffee grinder. It is better to grind in parts. Take a sieve and sift it into a bowl, because unground particles may remain. Add them back to the grinder with another portion to grind. At the end of the procedure, no more than two large spoons of grains will remain unground;
To the resulting composition, add powdered sugar and crumbs from nuts;
Grind the cardamom with a mortar or coffee grinder, add to the mixture;
In order to form laddu balls, take a small container in which you need to mix all the components in parts. This is done because ghee hardens quickly. Place four large spoons of the mixture in a bowl and add two tablespoons of cooked and slightly cooled ghee;
Mix everything well until you get wet crumbs. It looks crumbly, but when compressed, it should easily hold its shape;
Form into balls larger than a walnut;
Repeat the process of mixing the ghee and mixture, then add the remaining koloboks;
If you overdo it with oil, the ball will "float", so adjust its amount;
Remove the finished products in the refrigerator for two hours. Decorate with powdered sugar before serving.

"Besan laddu" made from chickpea flour

This option consists of a minimum of ingredients, but the result is simply excellent.

Composition of products:

Powdered sugar - 200 g;
Ghee butter - 60-70 ml (plus two large spoons if necessary);
Chickpea flour - 160-180 g;
Cardamom powder - 1/2-1/4 small spoon;
Saffron - a pinch (optional)
Coconut or nuts (for garnish)

Now let's look at how to cook Indian fret at home:

We heat the butter over medium heat and add pre-sifted flour to the pan, mix thoroughly;
Fry the mass for 9-10 minutes, without ceasing to stir;
We note the time - for the first preparation this is important. Underdone flour will “give away” like peas, overcooked flour will taste bitter. When roasted, it will turn from yellow to walnut-golden. Its taste qualities will also change: the initial taste of chickpeas in ten minutes will be very tender and fragrant, with hints of nuts;
We periodically taste the mass, but carefully. She can get very hot;
Turn off the heat and transfer the mixture to another bowl;
Add spices, stir and leave for five minutes;
Powdered sugar should be added to a slightly cooled mass;
The finished product will be like wet sand. Cool it for another five minutes and divide it into equal parts, form balls;
We have to make sure our Indian dish is well formed. To do this, "drop" the workpiece onto the table from a small height. If it is whole and does not fall apart, then a beautiful masterpiece of chickpea flour has succeeded;
While the blanks are warm, the mixture takes the desired shape well. Upon final cooling, the balls will become hard and will resemble;
Still warm Indian sweet is decorated with dried fruits, nuts, and, if desired, rolled in coconut flakes;
Refrigerate and serve to guests.

A delicious dessert will bring you a lot of positive emotions, because the Indian fret recipe involves cooking with natural products.

Lada from semolina

This traditional Indian delicacy is presented in the form of tart, mouth-watering cakes. This dessert will especially appeal to young children.

Components:

Sugar - half a glass;
Semolina - a glass;
Coconut shavings - ¼ cup;
Condensed milk - 100 g;
Raisins - a tablespoon;
Ghee butter - two large spoons;
Cashew - 12 pieces;
Milk - 12 tablespoons;
Cardamom - to taste.

Cooking instruction:

Heat up a frying pan with ghee;
Chop the cashew nuts not very finely and, together with the semolina, send them to the pan, mix;
Stir the semolina all the time in a pan and fry over a medium flame for about 10 minutes until golden brown and characteristic aroma;
Add coconut flakes to this mass, stir and fry for another 2 minutes;
Add condensed milk and rub it with semolina until smooth;
Pour into the resulting mass of sugar and mix;
Knead and stir the ingredients into a homogeneous mixture;
Grind a few cardamom seeds with a mortar or coffee grinder and pour into a semolina, add raisins pre-soaked in boiling water here;
Add milk at room temperature to the future delicacy, mix everything;
Sugar should dissolve completely, and the mass should absorb milk well;
Remove the pan from the heat;
Grease your hands with ghee and form small beautiful koloboks;
Serve as a sweet dessert.

Lada from pea flour

Another popular variety of oriental delicacy.

Ingredients:

Semolina - two large spoons;
Pea flour - 1.5 cups;
Melted butter - 0.5 cups;
Sugar - ¾ cup.

Cooking process:

Pour semolina, flour and melted butter into a cold frying pan, mix;
Turn on a small fire under the pan and fry the mixture until golden, remembering to stir all the time with a wooden spatula, 8-10 minutes;
Remove the dishes from the stove and add sugar, stir until it is completely dissolved. Let the mass cool down a little;
Next, arrange neat balls, cool and delight your loved ones with a pea flour dessert.

Video: Step-by-step pea flour fret recipe

Indian sweets Ladu | Step by step recipe with photo

Laddu or Ladu - Indian sweets made from chickpea flour, fried in a pan with ghee with the addition of coconut, nuts and spices. Spicy chickpea flour Laddu balls are incredibly tasty and very similar to delicate shortbread cookies that disintegrate in the mouth from a light bite with a bright nutty taste and aroma.

A few interesting things.
Ingredients.
Video recipe!
Detailed recipe with photos.
Short step by step recipe.
Results and conclusions.

For the first time I tried Indian sweets Lada, the recipe of which I will now tell, lying on the grass in a beautiful park in the city of Krasnodar. The vegetarian guys have set up their own kitchen on wheels called "Soul Food" and they cook all sorts of goodies, one of which is these spicy Indian balls. By the way, this is not advertising, they just impress me very much 🙂

In general, chickpea flour (chickpea flour recipes are very diverse) becomes very fragrant when heated, its nutty smell spreads throughout the house when you start frying it in a pan. By the way, you may be wondering what is chickpea flour. Chickpeas are very tasty Turkish peas, but it seems to me that they are completely different from ordinary peas, they have a special taste.

Back to main topic! Indian sweet Ladu is already waiting for you to cook it, so let's start. Right now you will learn what to cook with chickpea flour.

Update first! I made a video for my YouTube channel, so now you can see even more clearly how to cook Lada. And subscribe to the channel, there are a lot of interesting things!

Indian sweets Ladu: video recipe

Step by step recipe with photo

The recipe for Indian Ladu is incredibly simple and cooks very quickly. First, place a large skillet over medium heat and wait for it to heat up. Pour the chickpea flour into it and start stirring. We calcine the chickpea flour for several minutes, stirring constantly, until a distinct nutty smell appears. Now reduce the heat and put the ghee into the flour.

Ghee is melted butter, melted in a special way, as a result of which all animal proteins (casein) disappear from the butter, and it becomes medicinal, according to Ayurveda. I use real ghee, but almost all the inhabitants of our countries replace it with ordinary butter, after melting it in a water bath. I focus on the fact that in this case the oil will require a little more.

And for those who are interested, I offer my ghee butter recipe . We prepare it, then we return. We mix the butter with chickpea flour, helping it to melt, until the mass is homogeneous, then add ground cinnamon to the Lada mixture, the recipe of which I tell, and mix well.

Add coconut flakes and nutmeg to Laddu. If you have a whole nutmeg, just grate it on a fine grater. Mix thoroughly, stir, as you noticed, you need to constantly so that the Indian Lada sweets do not have a burnt aftertaste. Roasted hazelnuts or any other nuts should be crushed (this can be done by covering them with a napkin and tapping the bottom of the glass) and put into the melted mass, then stir thoroughly again.

Continuing to stir Laddu, fry it over low heat for another 10 minutes: all the flavors should come together. Remove the Indian sweet from the heat, add powdered sugar, mix everything again until completely dissolved, transfer to a plate and leave to cool for a couple of hours. The mixture should be cold so that you don't burn your hands while making the balls and that the chickpea balls hold their shape and don't spread out on the plate.

It's time to roll the balls. To do this, we wet our hands with water, collect a tablespoon of the mixture for Lada, put it in our palm and begin to roll the chickpea ball. We put the finished sweetness on a plate and repeat the process. Optionally, you can roll Indian sweets Lada in coconut flakes, crushed nuts or sesame seeds. To do this, pour the selected ingredient into the plates and roll the finished sweet ball in it.

The recipe for Indian sweets Ladu, as you can see, is very simple. It remains to put the chickpea balls in the refrigerator for 15 minutes, and you can start drinking tea! Trust me, it's incredible yummy! In general, chickpea flour dishes are very tasty.

Now you know what can be cooked from pea flour, and I will summarize!

Indian sweets Ladu. Recipe short

Place a frying pan over medium heat and when hot add the flour.
Stirring constantly, calcine the chickpea flour for a few minutes until a nutty flavor appears.
Reduce the heat, put ghee into the flour or pour in the butter melted in a water bath, mix until the mass is homogeneous.
Pour young cinnamon, nutmeg, coconut flakes and crushed roasted hazelnuts or other nuts into the mass, mix thoroughly.
Continuing to stir, keep Laddu on fire for another 10 minutes.
Remove the mixture for Laddu from the heat, pour in the powdered sugar and mix thoroughly until completely dissolved.
Transfer to a plate and let cool completely for a couple of hours.
Wet our hands with water, take a tablespoon of the sweet mixture, put it in the palm of our hand and sculpt a ball out of it.
If desired, you can roll the balls in coconut, sesame, crushed nuts, pour the selected ingredient into a plate and roll the Indian ball in it.
We put the finished Indian sweets Lada on a plate and put in the refrigerator for 15 minutes.
Indian sweets Laddu are ready, it's time for tea!

As you can see, there are very tasty pea flour recipes! Vedic Ladu sweets are ready, and I will tell you how to cook very soon stuffed pumpkin with chickpeas and mushrooms ! Not to be missed subscribe to the newsletter of new recipes , it's free! In addition, when subscribing, you will receive as a gift a collection of full-fledged recipes from 20 dishes that are prepared very quickly, from 5 to 30 minutes! Eat fast and tasty - it's real!

Try to cook Indian Vedic Lada sweets, leave comments with ratings and remember that cooking delicious is easy enough, and that you are more talented than you can imagine! Enjoy your food!

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cooking recipe, ingredients. Indian sweets Laddu :: SYL.ru

No big festival in India is complete without a sweet treat. Mountains of jalebi spirals, halva rectangles, marshmallows and burfi, laddu balls are served on large dishes. Aromas of cinnamon, cardamom, nutmeg, cloves and saffron are carried everywhere. Indian desserts melt in your mouth. Aromatic spices, which Indians generously use in their dishes, give exquisite taste to oriental delicacies. Today we will tell you how to cook fret. It will ideally replace traditional sweets, which, by the way, unlike our dessert, are not at all healthy. Even inexperienced chefs can master our simple recipes.

Main Ingredients of Indian Dessert

Learning how to cook Indian sweets is not difficult. The most important thing in them is ingredients unusual for Russian taste, such as chickpea flour, mung bean, ghee and others. Spices are of great importance. Currently, all the ingredients for preparing a wide variety of exotic dishes are easy to find in Indian goods stores. As for frets, the recipes of which we offer in the article, you will see that the products for various options are selected according to the taste and capabilities of the cook. In fact, every Indian has their own idea of what an ideal laddu should be.

There are many options for preparing this dish. As a rule, laddu is based on mung bean or chickpea flour, sugar or honey, butter, nuts, sesame seeds, dried fruits, spices, sometimes water or milk is added.

Ghee is butter made from buffalo milk. It is very similar to creamy cow's milk, but much richer. Clarified butter is fine for laddu.

Spices are ground into powder with a mortar or coffee grinder and added to the dough, and sometimes to the topping.

Preparing nuts

Nuts for laddu are shelled and thin-skinned, dried, and hazelnuts and walnuts are roasted. Then they are crushed, but not with a blender, but wrapped in a linen cloth, smashed with a hammer - they turn out to be quite small, but well palpable in taste. Sometimes a nut or a piece of dried dates, apricots, raisins, etc. is placed inside the balls.

The surface of the laddu can be smooth, but sometimes the balls are rolled in powdered sugar with crumbs of nutmeg, coconut, toasted sesame seeds, poppy seeds, etc. to the taste of the chef.

Appetizing balls

Laddu balls are made the size of an apricot. The most difficult thing in preparing a dessert is to achieve such a consistency of dough that it holds a given spherical shape, does not crumble and does not spread. If a laddu ball is dropped onto the table from a small height and it does not fall apart or flatten out, then the dessert is a success. Not everyone can achieve this the first time. The secret to the right consistency is to gradually mix all the ingredients in small portions with warm ghee. After a few experiments, it usually works out well for everyone.

In the classic description, we will explain in detail how the main ingredients of laddu are prepared. In further recipes, they should be processed similarly.

Classic Indian delicacy

It will require:

2 glasses of green mung bean;
2/3 cup cashews and almonds;
8 grains of green cardamom;
one and a half glasses of powdered sugar;
150-200 g of ghee;
nutmeg for sprinkling.

The oil must be put in a warm place or in a water bath for melting. Rinse the mash, dry in the oven and grind into flour (you can use a coffee grinder).

Prepared nuts (peeled, fried and crushed), together with cardamom, ground in a mortar, put in a bowl, add mung bean flour and powdered sugar there. Stir.

Then the most important thing begins - melted butter should be poured into a bowl with a dry mixture in small parts and stirred all the time. It is better to do this with your hands in plastic gloves. When all the ingredients are evenly moistened and begin to resemble a tough dough, the addition of oil must be stopped - too soft dough will blur.

Form balls the size of an apricot, arrange on a flat plate and put in the refrigerator. Before serving, sprinkle with powdered sugar mixed with grated nutmeg.

beisan

Beisan ladu is made from chickpea flour, cinnamon, cardamom, saffron, ghee and powdered sugar, and coconut flakes.

You need to take about 70 g of ghee and melt it in a pan. Pour about 180 g of chickpea flour into the oil. Cook over low heat, stirring constantly, for 10 minutes. The mixture should acquire a delicate, nutty flavor. After that, it should be slightly cooled and combined with half a teaspoon of ground cardamom and a pinch of saffron powder, a teaspoon of cinnamon and half a glass of powdered sugar. Mix everything thoroughly. Form balls, roll them in coconut flakes and put in the cold for final hardening.

Rava

The basis of this recipe is not pea flour, but semolina. It is no more difficult to prepare a fret from semolina than from chickpea or mung flour.

The composition of rava laddu, in addition to semolina, includes ghee, cashew nuts, condensed milk, small pitted raisins, coconut and vanilla.

One glass of semolina should be poured into the pan, add two tablespoons of ghee and the same amount of chopped cashew nuts. Over low heat, bring to a slight change in color and the appearance of aroma. After that, immediately start pouring in the condensed milk. During the whole process, in order to avoid burning the mixture, it must be continuously stirred with a spoon. At the very end, add a tablespoon of raisins (it must first be soaked in boiling water for a couple of hours), coconut and vanilla. Coconut shavings are needed both for taste and to create the necessary consistency, so its amount is determined individually. Roll the slightly warm dough into balls. Insert half a walnut on top. Cool in the refrigerator and serve.

From chickpea flour

Chickpea flour (1 cup) should be calcined in a dry frying pan until slightly creamy. As soon as a pleasant smell begins to be felt, it must be removed from the fire. Pour half a glass of powdered sugar and add a teaspoon of cinnamon, a pinch of nutmeg and crushed shamballa beans (coffee spoon). Then melted ghee is added to the mixture. This should be done very carefully. It is necessary that the mass becomes sufficiently plastic. Finally, take a cashew nut and cover it with chickpea dough so that you get a ball the size of an apricot.

For beauty, you can sprinkle the laddu with coconut flakes or roasted sesame seeds.

Chickpea flour is not always easy to find on sale, but it is quite possible to replace it with pea flour. Ladu from pea flour turns out no worse.

Made from almond flour

To prepare this delicacy, you need to take 1 cup of unpeeled sweet almonds, pour over with boiling water and peel. Then grind the almonds in a blender to a state of porridge. Roast chickpea flour in the amount of half a glass in a frying pan until a pleasant smell appears. Mix flour with almond mass, add half a glass of powdered sugar, powdered saffron stigmas (5 pieces), 1 clove, 3 cardamom grains and a cinnamon plate.

To give the mixture a more delicate taste, as well as to improve its consistency, you need to melt the butter and gradually mix into the almond dough. As a result, it should lag well from the hands and be easily molded. Roll into balls, in which to seal a piece of date. For beauty, the laddu can be rolled in nut crumbs and cooled in the refrigerator. Before serving, fold on a dish in the form of a pyramid.

From dried fruits

There are a lot of variations of fret recipes. In the absence of chickpea flour and ghee, laddu is made from dried fruits and nuts alone. This Ladu recipe can be recommended even for fasting people who are forbidden to eat dairy products. The fact is that it is not oil, but honey that acts as a binding component here.

Dried apricots, figs and dates must be passed through a meat grinder with a fine mesh grate. Chop the cashew nuts with a knife. Hazelnuts fry in a pan, peel and crush. Sesame seeds are also lightly roasted in a pan.

Place all ingredients, except for sesame seeds, in a bowl and stir. To give greater viscosity, add a little liquid honey. Grease your hands with vegetable oil and roll into balls. Roll them in cooled sesame seeds.

Lada, like other similar Indian sweets, is usually served with tea, coffee or warm milk. Also, this delicacy is delightfully combined with wine made from sour grapes.

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cooking recipe with photo. Oriental sweets

Oriental sweets are loved by many. These are unusually tasty, fragrant desserts that are distinguished by the originality of their preparation. Ladu, the recipe of which we will consider below, is a very popular sweet in India.
It is also common in Nepal, Pakistan, Bangladesh and some South Asian countries. There are several recipes for this dessert. This is a festive dish that is prepared for holidays and other special occasions. This delicacy is distinguished by a spicy taste and high nutritional value.

Little intro

Lada, whose recipe may include several options for ingredients, is very easy to prepare. There are several ways. The original recipe contains lentil mung bean, cardamom, any nuts and ghee. There are also simpler options. For example, beisan ladu, which is prepared using pea or chickpea flour. A more simplified cooking recipe, Rava Ladu, involves the addition of semolina. In addition to the main ingredients, dried fruits, spices, sesame or coconut flakes are used. These products give the dish new flavor notes.

Ladu's original recipe

This cooking option is considered the main one. It is used by Indian chefs to prepare a real delicacy. Lada, the recipe of which we will consider further, is a fragrant, tasty and very satisfying dish. To prepare, you will need two cups of lentils (mung bean), 150 grams of ghee, one cup of almond crumbs, 9 cardamom grains and 2.5 cups of powdered sugar. First, preparatory work begins. A variety of lentils - mung beans - put on a baking sheet and fry in the oven until golden brown. Then we make flour from the grains in any way. Cardamom grains must be crushed in a mortar.

Cooking technology

Indian dessert is prepared as follows. In a small bowl, mix the cooked mung bean flour, powdered sugar, cardamom and chopped almonds. Then we put ghee butter in this mass, which must be melted. Add it in small portions, as this product quickly hardens.
Knead the dough from these ingredients. It turns out sweet. It should have a thick consistency. From the dough it is necessary to roll koloboks, which should be strong and not crumble. We put the sweet balls in a cool place until they cool completely. Their size should not be large, like walnuts. After two hours, you can already please your guests with this dessert.

beisan fret

Ladu is an Indian sweet that can be prepared in several variations. It all depends on the ingredients used. To make beisan ladu, you need to take 1.5 cups of pea flour, half a cup of melted butter, three-quarters of a cup of sugar and two large spoons of semolina. This is a simpler cooking option, where the number of ingredients is minimal. Such oriental sweets are very popular because of their simplicity and taste. It is worth trying this dessert once to remain its fan for life.

Beisan ladu cooking

Pour the flour into a deep frying pan and mix it with semolina. Then add oil to this mass and mix thoroughly. We turn on a not very high fire and fry the mixture until a golden color is obtained. To prevent it from burning, constantly stir with a wooden spatula. A strong fire will not allow the mass to fry evenly and the delicacy will not work. It takes about 7-10 minutes to roast.
At the end, a delicious, slightly sweet smell of fried flour should appear. At this point, remove the pan and add sugar to it. Mix everything well so that the sugar dissolves, and cool a little. When the temperature is slightly above room temperature, we begin to form sweet balls. We cool the delicacy and serve it to the table.

Adding flavors

To give the delicacy new tastes, we add new ingredients. Sweets made from chickpea flour get new flavors and shades. For cooking, take 400 grams of chickpea flour, 250 grams of powdered sugar, 450 grams of butter, 6 pieces of cardamom, 50 grams of peeled hazelnuts, 5 grams of nutmeg, the same amount of cinnamon and 20 grams of coconut flakes. Chickpea flour gives the delicacy an original nutty taste.

How to cook

Ladu is an Indian sweet that is definitely worth a try. First you need to fry a little and chop the hazelnuts. This can be done in any way, even with a rolling pin. Butter must be melted in a saucepan. After that, add pea flour to it and cook the mixture for about 20 minutes over low heat. The mass must be constantly stirred so that it does not burn. When a characteristic nutty aroma appears, add crushed cardamom seeds and the rest of the ingredients.
Mix everything until smooth and keep on fire for about 2 minutes. This will allow the spices to bring out their full flavors. Then turn off the heat and add sugar. Stir until completely dissolved and homogeneous. Cool the mass and mold balls from it. We remove the fret in the refrigerator - a sweetness that can be eaten after 1.5-2 hours. So that the dough does not stick to your hands when forming balls, they should be slightly moistened with water. Top fret can be sprinkled with coconut flakes or ground hazelnuts.

Rava fret

Indian dessert Rava Ladu is a very tasty delicacy. It is prepared on the basis of semolina with the addition of some more ingredients. Sweet balls are very tender and soft. To prepare a dessert, you need to take a glass of semolina, which can be replaced with semolina or rava, a quarter cup of coconut flakes, 100 grams of hoi (you can replace condensed milk - 0.5 cups), 12 large spoons of milk, two tablespoons of melted butter (you can take a little more) , half a glass of sugar, 12 cashews, 5 cardamom grains and a large spoonful of raisins. Put melted butter in a frying pan and add semolina. Crush cashew nuts and put them to the first two ingredients.
Fry the mass for about 8-10 minutes. During this time, the color will change and a characteristic smell will appear. The mixture must be constantly stirred so that it does not burn. The result is a crumbly mass of golden color. After that, pour in the coconut flakes and fry the mass for about 1-2 more minutes. Now add hoya. If it is hard, then it must be grated. If this ingredient is not available, then we take condensed milk. Next comes sugar. Its quantity can be increased or decreased depending on your preferences. Thoroughly mix all the ingredients of the dish. Now you need to crush the cardamom seeds and add them to the bulk. We also put raisins in there. Again, mix everything well. Now it's time for milk. Add it and mix thoroughly. The milk should be absorbed and the sugar should dissolve. At this point, remove the pan from the heat. Let the mass cool and proceed to the formation of balls. Palms can be lubricated with vegetable oil or moistened with water. We put the finished frets in a box and put them in a cool place.

Spicy flavors

To make the dessert even more fragrant and beautiful, various spices are used. Cloves will add new notes to the delicacy, and saffron will color it in a pleasant golden color. Take a cup of semolina, 3 cloves, a cup of sugar, a small spoonful of raisins, saffron (a few veins), half a spoonful of ground cardamom, half a cup of water and two large spoons of ghee. First, grind the cloves in a mortar. In a frying pan with high sides, heat the ghee and put the cloves and raisins into it. After a while, add semolina and fry the mass over low heat, stirring constantly so as not to burn. Semolina should not be overcooked, but it is also undesirable to leave it raw, otherwise the fret will be very sticky. The color of the mass should be light brown. After that, put the mixture on a plate. Pour water into a pan and add sugar. We heat this mixture and add the veins of saffron. Boil them for a few minutes so that the spice gives off its taste and aroma. Turn off the fire and add the fried semolina to the pan.
Put in chopped cardamom. We mix everything well. The mixture may seem a little runny, but it will thicken as it cools. Close the pan with a lid and leave for 15-20 minutes. After the dough has cooled down a bit and it can be taken in hand, we proceed to the formation of delicious balls. Ladu, the recipe of which is simple and requires a little time to prepare, is sweet and fragrant. Saffron gives the treat a great color and some flavor notes. Balls can be decorated with whole cashew nuts or dried fruits. After cooling, we put the dessert in a container and send it to the refrigerator.

In order for the flavor of cardamom to be saturated, it must be added at the end of cooking. Sometimes milk is present in recipes, which makes the dough soft and elastic. But if the fret will be stored for some time, then it is better not to use perishable products. Ready-made balls are stored in the refrigerator for about 1-2 weeks. If during the preparation of the dough it turns out to be liquid and does not thicken, then it should be held a little on the fire. Just remember to stir it constantly so it doesn't burn. Indian frets, the recipe of which you can choose at your discretion, will decorate the sweet table.

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Ladu (Indian sweets) - step by step recipe with photos on Povar.ru

Preparation description:

Ladu are the most delicate balls that melt in your mouth. This delicacy is sure to become a favorite dessert in your family. This recipe is as original as possible, but instead of ghee I use regular butter. And that same oil can be made in advance, there are many recipes for its preparation on the Internet.

Purpose: On the festive table
Main Ingredient: Vegetables / Legumes / Nuts / Lentils / Cashews / Almonds / Mash
Dish: Pastries / Desserts

1. I put the butter in a saucepan and send it to a small fire, melt it a little.

2. Mash is a type of lentil. I wash it well and spread it on a baking sheet in one layer.

3. I send the baking sheet to the oven preheated to 180 degrees until a slightly golden color is obtained.

4. My nuts (almonds and cashews), then grind them in a blender or with a knife (rolling pin). It is necessary that whole pieces remain.

5. I heat the pan, then spread the mixture of chopped nuts, fry in a dry frying pan until a pleasant aroma appears.

6. I grind the dried mung bean in a blender to the state of flour, I do it in several approaches. I sift through a fine sieve.

7. Large particles that remain in the sieve are again sent to the coffee grinder and filtered through a sieve.

8. As a result, I get mung bean flour, to which I add powdered sugar and toasted nuts. I add crushed cardamom seeds.

9. Pour 4 tablespoons of flour into a separate bowl and pour in 2 tablespoons of oil, mix well until wet crumbs form.

10. I form balls from the crumbs, do the same with the rest of the ingredients.

11. I put the finished balls on a tray and put them in the refrigerator for a couple of hours.

12. Sprinkle the finished balls with plenty of powdered sugar and serve.

Important! The video may differ from the text version of the recipe!

povar.ru

Indian sweets. Lada - a classic recipe

Classic Ladu recipe(difficult performance: but the most delicious in the universe)

Recipes fret, There are a lot of Indian sweets, but very few of them compare with those sweets that are prepared in India itself. This recipe is the real one. In the original language, this type of dessert in balls is called Nei Urundai. And the recipe for their cooking is very interesting, it is slightly upside down. It is the frets of Nei Urundai that turn out to be fragrant, sweet, satisfying, spicy, just like it should be, truly Indian! These sweet Indian balls are so tender that they just melt in your mouth, they are sure to become your favorite treat!

Ingredients

2 cups mung bean (this is a type of lentil - in the form of green peas)
2/3 cup almonds
2/3 cup cashews
1.5 cups powdered sugar
8 cardamom grains
180-200 ml ghee (or 2 packs - 400 g butter)

Preheat the oven to 180 degrees.

cook ghee for this recipe from two standard packages of butter (2 x 200 = 400 g)

While the ghee is slowly simmering over the fire, prepare the other ingredients. Rinse the mung beans and place on a baking sheet in a thin layer.

Put the mung bean in the oven, let it dry there and brown to a slightly golden color.

While the mung bean is drying, wash the almonds and cashews and grind them with a blender or a knife. The crumb should not be very small.

Heat the pan over low heat. Stir in almonds and cashews. Fry them until golden brown.

When the mung bean is browned, let it cool down a bit. It is necessary to grind the mung bean with a coffee grinder into flour. It is better to grind in parts, a few tablespoons each (the whole process will not take more than 20 minutes).

Sift the flour into a bowl through a sieve, as unground particles will remain in the form of crumbs (as in the photo below). We add the latter again to the coffee grinder with the next portion of mung bean for grinding. As a result, no more than 1-2 tablespoons of grains remain unground.

To the resulting flour from mung bean add powdered sugar, crumbs of nuts.

Grind the cardamom with a coffee grinder or mortar. Add to mixture.

By this time, the ghee should be ready and cooled down a bit. Everything is ready to sculpt fret balls.

We form fret balls from the mixture according to the instructions

In order to make the balls themselves, you will need a small bowl in which we will mix the resulting fret mixture with ghee in parts.

It is in this bowl that you place 3-4 heaping tablespoons of the fret mixture and add 2 tablespoons of warm ghee to the mixture.

Mix the ghee well with the mixture, you will get a wet crumb. This crumb looks crumbly, but if you squeeze it, then it should easily hold its shape.

Squeezing the resulting crumb in the palms, form a ball a little larger than a walnut. In shape, it may not turn out to be perfectly even, because the mixture is still quite fragile.

Repeat the process of mixing the mixture and ghee and forming balls until the ghee mixture is finished. Try to add just enough ghee to the mixture to form a ball. Otherwise, if you overdo it with oil, the ball will “float” and will not hold its shape. When all the balls are ready, send them to solidify in the refrigerator for 1-2 hours.

Your fragrant and spicy Indian sweets are ready. Serve sprinkled with powdered sugar!

Alternate fret recipe

This cooking option is often found in books on Vedic cuisine. It is also delicious, but it can not be compared with the first. On the other hand, this recipe is much simpler. To prepare it you will need:

460 g butter
4 cups chickpea flour (or regular chickpea flour)
2 tbsp. l. grated coconut
2 tbsp. l. walnut or hazelnut (hazelnut), coarsely chopped
1/2 tsp ground cardamom seeds
250 g powdered sugar

Melt the butter in a frying pan, add flour to it and stir constantly, fry for about 15 minutes (it should begin to spread a nutty flavor). Stir in coconut, walnuts and ground cardamom. Cook for another two minutes, stirring well. Then take the pan off the heat, add the powdered sugar and mix well. Put the mixture in a mold (baking tray), and put the mold not cold. When the fret has hardened, cut it into squares or diamonds. Each piece can be decorated with a cashew nut.

Source

Ingredients for Lada Recipe:

Pea-nut sweetness

Today we are preparing Indian sweets Ladu. This is a dessert made from pea flour (chickpea flour), butter or ghee, with nuts, coconut flakes and sweet spices: cinnamon, cardamom and nutmeg.

Tasting friends noted that the sweetness is delicious and similar to nut shortbread cookies. In my opinion, fret is one of the most delicious desserts that I have prepared at the moment.

As for the features of cooking, then everything is very simple: even a beginner can handle it. When selecting ingredients, it is advisable to use chickpea flour, because it makes the cookies soft and nutty.

How to cook a dish step by step with a photo at home

To prepare fret, you will need chickpea flour, butter or ghee, powdered sugar, coconut flakes, any nuts and spices: ground cinnamon, nutmeg and cardamom.

Dry the nuts in a dry frying pan, remove the husk and grind in a mortar or rolling pin.

Melt the butter in a heavy bottomed pan.

Add the chickpea flour and stir occasionally for 15 minutes over low heat until a nutty flavor will emerge.

Then add ground cardamom seeds, cinnamon and nutmeg, as well as nuts and coconut. Mix everything thoroughly and keep on fire for about 2-3 minutes until the spices reveal their aroma.

Transfer the mass to a plate and cool to room temperature.

Then, after wetting your hands in water, roll into balls the size of a walnut or more. Decorate with nuts if desired. Put in a cold place for 30 minutes. Dessert is ready!

Source

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Laddu (ladu) from pea flour

Today we have a great recipe for a sweet tooth - laddu (ladu) made from pea flour. This is a popular Indian sweet that is always prepared for the holidays and is very popular with children.

The recipe for this amazing delicacy was sent by Masha M:

Laddu- a traditional South Asian sweet made from flour and butter. This laddu recipe is somewhat different from those usually published under this name. It is made from ordinary pea flour, and not from traditional chickpea flour, which is not always and everywhere available, and it is not very cheap. So to say, the recipe is adapted to our Siberian conditions)))
It is also distinguished by a small technological subtlety - frying dry flour, which helps to avoid the characteristic taste of pea porridge in the finished laddu and even gives it some nutty notes. At least everyone who tried this dish with me could not determine what it was made of. And it is done very, very simply.
The biggest difficulty is getting pea flour. It happens on sale, but not many manufacturers supply it. I know the Vladimir brand "Garnets", they specialize in the production of "alternative" flour: whole grain wheat, oatmeal, etc. I make pea flour from crushed peas myself: at one time I went bankrupt and bought a special mill for this purpose.

Pea flour laddu

Compound:

160-180 gr (1 cup) pea flour
180-200 gr (1 pack) butter
100 grams (1/2 cup) sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom (can be replaced with nutmeg)
3-4 teaspoons flaked coconut or toasted nuts (walnuts, cashews) for sprinkling (optional)

How to cook laddu (ladu) - recipe:

Delicious fret is ready

Advice: The consistency of the finished dish is highly dependent on the quality of the oil. The fatter the oil and the less vegetable fat it contains, the firmer the laddu will be. If it crumbles too much, add 2-3 tbsp to the hot mass next time. spoons of milk.

Ladu (laddu)

P.S. If you liked the Ladu recipe, subscribe to updates, we will have many more delicious dishes!

Enjoy your meal!

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TOP 5 Indian sweets and Ladu recipe - INDIASTYLE

Content:

Sweet Traditions of India

What are Indian sweets made from?

The most attractive Indian desserts

Ladu - original Indian sweet recipe

Cuisines of different peoples and countries are sometimes radically different from each other, but something is always present in the menu of each country and people. It's about desserts. Depending on climatic conditions and established traditions, both a cooked delicacy and simply a fruit plucked from a branch can act as sweets. But no cuisine in the world can surpass Indian sweets, the number of types and taste of which will turn the head of every sweet tooth.

Indian sweets are almost a work of art

Sweet Traditions of India

Why are sweets so popular in India? The fact is that according to prevailing Indian beliefs, the gods are very fond of sweets. Therefore, confectionery is both a dessert for every day, and a way to thank the gods by bringing sweets to the temple as an offering, and a way to show your sympathy when meeting a new person.

Sometimes sweets are decorated with edible gold or silver foil.

From here we can derive a little advice for travelers. If an Indian treats you to something sweet, by no means refuse. Even if you don't like desserts at all. Then leave a treat in the temple or share with someone, but be sure to accept the gift, otherwise you will offend the hospitable resident of India. But still, brew fragrant Indian tea and try the treat.

There are no chemical additives in Indian desserts.

A less romantic reason for the abundance of sweets in India is that India is one of the world's leading sugar producers. It follows that sugar is always available in the country and cheap enough to make many tasty treats. In almost any Indian store you can buy or even treat yourself to sweets.

Indian "sweet" shops are always crowded

What are Indian sweets made from?

Sweets by themselves are not the healthiest food, especially if they are abused. But Indian ones are still a little less harmful, because they are prepared from ordinary products without the use of various preservatives and other artificial additives. Indian sweet recipes contain only fruits, milk, nuts, ghee, spices and, of course, a lot of sugar. Most often it is brown unrefined sugar, but jaggery (cane sugar), palm gur and honey are also found in Indian sweet recipes.

Beautiful presentation is an important point

The recipes for traditional Indian sweets are probably thousands of years old. The tricks of cooking and the exact recipe are passed down from generation to generation of Indian confectioners, who are called halvais. When tasting Indian sweets, know that you are tasting confectionery perfection, honed by many generations and centuries of history.

Some recipes for sweets are kept in the strictest confidence.

If you travel to India, be sure to visit a place called Orchha. This is a very small village, which no one would have heard of if it were not for the huge number of pastry shops. It is safe to say that Orchha is the sweet heart of India, because only there you can taste so many different sweets that you will provide your dentist with a job for a year.

They are delicious ... Forgetting their taste is unrealistic

The most attractive Indian desserts

To give you an idea of the variety of sweets in India, here is a small list of the most popular ones.

Festivals are the best opportunity to taste as many Indian sweets as possible

sweet samosa

This is an Indian version of pies with fruit filling familiar to all of us since childhood. Pre-fried fruits are wrapped in a sweet dough and then fried in a large amount of ghee. The most difficult part of the recipe is to seal the patty well so that all the juice and sweetness of the filling does not leak out during frying.

Samosa can be eaten hot or cold.

Burfi

This delicate fudge is made from milk, butter and sugar. Sesame, coconut, pistachios and more are also added as a flavoring in burfi. Modern Indian confectioners prepare sweetness from powdered milk, but the traditional recipe involves thickening fresh milk for a long time by evaporating the moisture.

An edible souvenir from India will be appreciated by both children and their parents

Jalebi

This Indian sweet is familiar to everyone who has ever been to India. Due to the ease of preparation and storage, jalebi can be found at every turn in any Indian city.

Adult Indians do not favor this sweetness, but children are delighted

Rasmalai

Surprisingly tender balls of paneer cheese with creamy sauce fell in love with many tourists. This Indian sweet even in India is considered one of the most exquisite. Unfortunately, you can try it only in India, because paneer cannot be found in the stores of our country, and with other cheese it will not be an Indian sweetness at all.

It's worth visiting India for this dessert.

Halava

From it came the Indian name of confectioners. This is one of the most important Indian sweets, especially in Krishnaism. Halava can be tasted in almost every Indian temple. It is often left as an offering to the gods and is also used in other religious ceremonies. Sweetness is prepared from semolina, nuts and sugar syrup.

If you especially like a dessert while traveling in India, do not hesitate to ask the chef for the recipe. Indian confectioners willingly share recipes for traditional sweets. They will also recommend what you can replace this or that ingredient with and tell you a couple of tricks so that everything works out perfectly at home.

A couple of spoons in the morning - and the feeling of satiety will not leave all day

Ladu - original Indian sweet recipe

In the meantime, you are packing your bags and looking for tickets to India, try making Lada dessert according to a real Indian recipe.

Fret Ingredients:

500 gr. ghee butter
400 gr. chickpea flour
75 gr. coconut flakes
100 gr. chopped almonds, hazelnuts or pistachios
0.5 tsp ground cardamom
250 gr. powdered sugar

All the ingredients for this Indian sweet recipe are easy to find in stores, and you can make your own chickpea flour from whole chickpeas.

This Indian sweet is one of India's most festive dishes.

Step by step instructions for making Indian sweets:

Place oil in a frying pan or thick-walled saucepan and fry the chickpea flour in it until a pleasant aroma and a characteristic golden hue appear. It will take no more than 15 minutes, the main thing - do not forget to constantly mix the flour.
Then add coconut, nuts and cardamom to the pan, mix thoroughly and continue to fry for another 2-3 minutes.
Extinguish the fire, add powdered sugar to the mixture, stir and leave to cool at room temperature.
When the mixture has cooled down a bit, roll it into balls that can be rolled in powdered sugar or coconut flakes, garnished with berries or mint.

Ladu in Sanskrit means "little ball"

Deliciously fragrant Indian sweet is ready. Rest assured, after making fret at home, you will definitely want to go to India to try the rest of Indian sweets.

Main Ingredients of Indian Dessert

Ghee is butter made from buffalo milk. It is very similar to creamy cow's milk, but much richer. Clarified butter is fine for laddu.

Spices are ground into powder with a mortar or coffee grinder and added to the dough, and sometimes to the topping.

Preparing nuts

The surface of the laddu can be smooth, but sometimes the balls are rolled in powdered sugar with crumbs of nutmeg, coconut, toasted sesame seeds, poppy seeds, etc. to the taste of the chef.

Appetizing balls

Laddu balls are made the size of an apricot. The most difficult thing in preparing a dessert is to achieve such a consistency of dough that it retains a given spherical shape, does not crumble and does not spread. If a laddu ball is dropped onto the table from a small height and it does not fall apart or flatten out, then the dessert is a success. Not everyone can achieve this the first time. The secret to the right consistency is to gradually mix all the ingredients in small portions with warm ghee. After a few experiments, it usually works out well for everyone.

In the classic description, we will explain in detail how the main ingredients of laddu are prepared. In further recipes, they should be processed similarly.

Classic Indian delicacy

It will require:

2 glasses of green mung bean;
2/3 cup cashews and almonds;
8 grains of green cardamom;
one and a half glasses of powdered sugar;
150-200 g of ghee;
nutmeg for sprinkling.

The oil must be put in a warm place or in a water bath for melting. Rinse the mash, dry in the oven and grind into flour (you can use a coffee grinder).

Prepared nuts (peeled, fried and crushed), together with cardamom, ground in a mortar, put in a bowl, add mung bean flour and powdered sugar there. Stir.

Form balls the size of an apricot, arrange on a flat plate and put in the refrigerator. Before serving, sprinkle with powdered sugar mixed with grated nutmeg.

beisan

Beisan ladu is made from chickpea flour, cinnamon, cardamom, saffron, ghee and powdered sugar, and coconut flakes.

Rava

The basis of this recipe is not pea flour, but semolina. It is no more difficult to prepare a fret from semolina than from chickpea or mung flour.

The composition of rava laddu, in addition to semolina, includes ghee, cashew nuts, condensed milk, small pitted raisins, coconut and vanilla.

From chickpea flour

For beauty, you can sprinkle the laddu with coconut flakes or roasted sesame seeds.

Chickpea flour is not always easy to find on sale, but it is quite possible to replace it with pea flour. Ladu from pea flour turns out no worse.

Made from almond flour

From dried fruits

Lada, like other similar Indian sweets, is usually served with tea, coffee or warm milk. Also, this delicacy is delightfully combined with wine made from sour grapes.

Reading 6 min. Views 5.3k. Published on 04/25/2016

Ladu - Indian sweet, without which it is impossible to imagine this country . It looks like small balls, but it tastes very sweet and spicy. Lada is often prepared for various holidays and festivals.

Not only India loves fret. Relatively simple to prepare, but very tasty and nutritious dish is widespread in other countries of South Asia: Bangladesh, Pakistan, Nepal, etc. It is enough to eat a few balls - and hunger for a long time no matter how it happened!

Indian sweet Ladu - recipe

There are different cooking options. The classic recipe includes: lentil mung bean, cardamom, different types of nuts, ghee butter . There are also recipes where chickpeas (or peas) or semolina are used instead of lentil flour. You can also use incredibly fragrant coconut flakes, sesame seeds, various spices, dried fruits.

If you are lucky enough to visit India or any other country where the traditional sweet ladu is served, then be sure to try this delicacy. Well, if there are no plans to visit South Asia yet, but you really want to try this nutritious dessert, then you can cook it yourself at home.

From the article you will learn how to cook ladu - traditional sweet balls, rava ladu and beisan ladu.

Traditional Indian Sweets Ladu - Recipe with Photo

We offer the original ladoo recipe, which is considered traditional by Indian chefs. This will require:

2 cups lentils;
150 g ghee;
2.5 cups of powdered sugar;
almond crumb - 1 cup;
cardamom - 9 grains.

Steps for preparing treats:

Preparing the ingredients for the dish.

two cups of lentils mung be put on a baking sheet and roasted in the oven until it acquires a pleasant golden hue;
from the finished lentils we prepare flour (for example, it can be ground in a blender);
Crush 9 cardamom seeds in a mortar.

Now you need to knead the dough. To do this, mung bean flour is mixed with chopped cardamom, powdered sugar, almond crumbs. Be careful: ghee must be added gradually, as it tends to solidify quickly. From the resulting mass, knead the dough, which should turn out to be a dense consistency.

It's time to form balls the size of a small apricot from the dough. Laddu should be strong and not crumble. After that, put the balls in a cool place. You can dust them with powdered sugar before serving.