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Punjab · Snack

Laddu

Traditional 47. Laddu recipe

🧺 Ingredients

• 1 cup besan (gram flour)
• ¼ cup ghee
• ½ cup sugar
• ¼ cup cashews, chopped
• ¼ cup almonds, chopped
• ¼ cup raisins
• ½ tsp cardamom powder
• Pinch of salt
• 2 tbsp ghee (for frying nuts)

👩‍🍳 How to make Laddu

1. Roast besan (8 mins, medium heat): Heat ¼ cup ghee in pan. Add 1 cup besan, roast on medium-low heat 7-8 mins, stirring constantly. Besan should become light golden, aromatic (don't brown—becomes bitter). Cool 2 mins.
2. Fry nuts & raisins (3 mins): Heat 2 tbsp ghee separately. Fry cashews until golden (1 min), fry almonds until golden (1 min), fry raisins until plump (30 secs). Remove with spoon.
3. Make sugar syrup (3 mins, medium heat): In separate pan, dissolve ½ cup sugar in 3 tbsp water. Simmer 1 min until syrupy (not hard-crack—just syrupy).
4. Mix ingredients (2 mins): Combine cooled roasted besan with sugar syrup. Mix quickly and thoroughly—should come together into dough-like consistency. Fold in fried nuts, raisins, cardamom powder, salt. Mix quickly—mixture hardens as it cools.
5. Shape laddus (10 mins): While still warm, take small portions (1 tbsp), roll between palms into smooth balls. Wear gloves or oil hands—mixture hot. Place on plate to cool completely.
6. Store: Airtight container, lasts 5-7 days.

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