Kaliche Ladoo

Published On September 12, 2016
In Article
By Poonam Bachhav
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Prep Time
30 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

1/2 kg Besan ( gram flour)
1/2 kg Sugar
2 tbsp Ghee / Oil + for deep frying
1 tbsp Jaggery powder
2 tbsp Magaz ( melon seeds)
3 tbsp crushed or sliced nuts ( i have used Almonds and Pistachios)
Few strands of Saffron
1 tsp of cardamom powder

Instructions

Sift besan , add 2 tbsp hot ghee / oil and 1 tbsp Jaggery powder(gud) to it . Using sufficient water, knead into a very soft dough.
Fit the snacks maker with the disc having largest pore size . Fill it with the dough.
Heat up ghee / oil in a deep frying pan and hold the snacks maker above it and press it to release enough sev . Deep fry the sev from both the sides. we do not want a very crisp sev here, also the color of sev should remain yellow , and should not turn brown( or the ladoos will look darker).
Remove the sev with a perforated laddle and crush it with hand when still hot enough to handle. If the sev becomes very cold, then use a mixer grinder to crush it. Repeat the same for rest of the dough.
Meanwhile in a large saucepan, take 1/2 kg sugar and add water enough to cover it. Add saffron strands and heat the pan on a medium heat. Though the recipe calls for equal quantity of sugar to besan , you can always add a little less sugar , to suit your taste. For these ladoos , we look for a two string consistency of sugar syrup.
Add sliced Almonds , Pistachios and Magaj to the crushed sev . To check the 2 string consistency of the sugar syrup, take a drop of syrup on the thumb and with the index finger try to pull it, 2 threads ( strings) should appear. Another method, is to put the drop of sugar syrup into a plate having water. Try to make a ball of the syrup, if it forms the desired consistency is obtained. Put off the flame.
Add the sev mixture to the syrup . Add the cardamom powder and blend very well. Once the mixture has cooled down a bit, enough to handle, make round balls ( ladoos). The above quantity will make 30-35 medium sized ladoos.
Allow the ladoos to cool down completely and transfer them to a air tight container. They can be stored at room temperature and stay good for about 10 days. Enjoy the delicious treats with your loved ones !

Servings : 35
Ready in : 50 minutes
Recipe Type : Desserts

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Poonam Bachhav

Poonam Bachaav is a an amazing cook who is a mom, home chef and food blogger . A former microbiologist by profession , she is very inspired from her mom's cooking and believes in cooking healthy and fresh food. Her recipes continue to inspire many to cook more and more food. You can read more about her on https://poonambachhav.blogspot.in/