Ladoo and Thandai, respectively the dessert and the drink of the blog menu dedicated to Women’s Day, for the #costruireilmenu series, with dishes from the Indian subcontinent, were the stars of the ViaggiandoMangiando on-air event on March 3.
You can find the live video HERE.
The word ladoo or laddu might originate from the Sanskrit “ladduka” meaning small ball.
Celebrated also in various Bollywood films, Ladoo are among the most consumed sweets in India and exist in different variants, but they always contain sugar and cardamom powder, cooked in ghee and finally shaped into a sphere.
The ones prepared during the live event, and the following recipe, are BESAN LADOO with chickpea flour, prepared for most celebrations in South Asia, and NARIYAL LADOO with coconut flour, whose first form dates back to the Chola Empire times, when it was made as a good luck charm for travelers and warriors for their expeditions.
Coconut is known as nariyal in Hindi, narkel in Bengali, and naral in Marathi.
There are also those made with semolina (rava) and with semolina and coconut together (nariyal rava ladoo).
Saffron threads, grated jaggery (processed sugar derived from sugar cane), and coloring can be added.
In some cases, they are prepared cold, in others, the ingredients are cooked at least partially, as in the two following recipes.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 8 pieces
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups chickpea flour
- 2/3 cup Ghee (Clarified butter)
- 1 tbsp milk
- to taste cardamom (Ground)
- 1 cup powdered sugar
- 3 1/4 cups coconut flour
- 1/2 cup Ghee (Clarified butter)
- 1/2 tbsp cardamom (in powder)
- 1 cup milk
- 3/4 cup sugar
Steps
Toast the chickpea flour in the ghee for about 10 minutes, then add the milk and cardamom powder and let cool for another 10 minutes.
Add the powdered sugar and place in the fridge for 30 minutes.
Form small spheres and decorate as desired with dried fruit, cloves, or flowers.
Toast 1 3/4 cups of coconut flour in the ghee, about 10 minutes, then add the cardamom, milk, and sugar.
Cook for about 10 minutes until the mixture comes away from the pan.
When the mixture is lukewarm, grease your hands with a little ghee and form the balls (ladoo).
Then roll them in the remaining coconut flour.
These are the ones sold in a Kochi supermarket (motichoor ladoo are besan enriched with flavored sugar syrup):
FAQ (Questions and Answers)
Do ladoo use sugar or jaggery?
Traditionally, Ladoo can be made with either sugar or jaggery, and the choice depends on the region of India and the cultural or religious context.
🇮🇳 With white sugar
More common in modern, urban, or quick versions.
Gives a neutral, sweet but delicate flavor.
The color of the ladoo remains light.
🌾 With jaggery (gur)
Often used in older or rural versions, especially in South India.
Gives a richer, caramelized, and slightly smoky taste.
The ladoo are darker, with a deep flavor.
It can be more nutritious, being less refined.Can sugar be replaced with jaggery?
Yes! Use the same amount in grams (about 150 g), but:
Grate it or melt it with a tablespoon of water in a pan before adding it to the coconut.
Sift it if necessary to remove impurities.
