Ingredients
- Mina pappu/Whole Urad Dal – 200 gms
- Jaggery – 150 gms, to taste
- Ghee – 100 gms
Preparation Method
Dry roast the urad dal on a medium flame in a thick bottomed pan until turns to golden brown color.
Stir continuously so that the dal turns to a uniform golden brown color.
Let it cool for some time.
Meanwhile grate the jaggery using knife. Take care there should not be any lumps.
Melt the ghee and keep aside.
Once the dal is cooled enough grind it in mixer to fine powder.
Sieve through and grind once again to get sand like fine powder. Grind again the dal left in the sieve in the mixer. Repeat the process until the dal is powdered into fine sand like texture.
Mix the dal and jaggery well.
You can give the dal-jaggery mixture one run in a mixer grinder so that it mixes well.
Now spread the powders in a plate.
Pour the ghee little by little and knead till you get the laddu making consistency.
Take a handful of mixture and shape up into balls.
Make round balls fast otherwise the powder mixture will become dry quickly.
Store it in a air tight container and enjoy this healthy sweet.
Variations
- Sugar can be used instead of jaggery.
- 50:50 ratio of sugar and jaggery can be used which gives a mixed taste.
- Cardamom can be powdered along with the dal.
- Whole urad with black skin can also be a used, to get a different color and it’s more nutritious too.
- Adding a one or two table spoons of rice along with urad dal gives a tasty laddu’s.
- You can keep the dal-jaggery mixture in a low flame in the stove and pour the hot ghee and mix well for a minute so that they blend well. Remove once you get the laddu making consistency.
