Posts Tagged Ladoo

Til Ladoo (Sesame seed laddoo)


  1. 1 cup White Sesame seed (til)
  2. 1 cup Jaggery (Gud)


  1. In a frypan, roast the sesame seeds till nice aroma comes out. Make sure not to burn it.
  2. Cut the Jaggery in small slices and mash it with your hands.
  3. When the roasted sesame seeds are cool, pour it in a blender and make powder.
  4. Now Pour the Jaggery separately in a blender and blend it.
  5. Blend together the Jaggery and Sesame seed to mix it well.
  6. Now make in ladoon shapes( small balls) and serve.
  7. Keep the leftover Sesame seed laddoo in an airtight container.


  1. You can also add blended nuts.
  2. Ladoo can also be spelt as Laddoo
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Besan Ladoo (Bundi/ Motichoor/Motichur Ladoo)

Motichoor ladoo (boondi / besan laddoo)

Motichoor ladoo (boondi / besan laddoo)


  1. Channa Besan or Pea Besan (Gram Flour)
  2. Sugar
  3. Food Color (Red and Green)
  4. Elachee
  5. Jaifar
  6. Oil/Ghee to fry
  7. Powdered Milk
  8. Water


  1. Pour the flour in a basin and add water to make a thick batter.
  2. If u want in different colors than  pour the batter in 3 different basin and add a few drops of food colour to each and mix well.
  3. Heat Oil or ghee and Pour the batter in drops using a perforated spoon.
  4. Deep fry till light brown.
  5. Break the bigger chunks into smaller pieces (You can lightly blend it).
  6. Pour sugar in a pot and add water, boil this for approximately 15 minutes and make a 2 string consistency syrup.
  7. When the syrup is luck warm temperature, add powdered milk, powdered elachee and powdered jaifar.
  8. Pour this syrup mixture over the fried besan and make balls.
  9. Serve.
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Suji Ladoo

Ingredients for making Suji/Sooji ke Laddoo:

  1. Grinded Suji 500g
  2. Grinded Sugar 500g
  3. Ghee/Condense milk
  4. Powdered Elachi 1/2 teaspoon
  5. Powdered Jaifar 1/4 teaspoon
  6. Powdered Milk 500g

Method for making Suji/Sooji ke Laddoo:

  1. Put grinded Suji/sooji in a frying pan and heat it.  Stir well till golden brown.
  2. Put this golden brown Suji in  bowl and let it cool.
  3. Add grinded Sugar, Milk, Elachi, Jaifar to Suji and mix well.
  4. This mixture needs to be pressed firmly in the hands to make in balls. we can use either hot ghee or condense milk for rolling into balls.
  5. Put these ladoo in fridge and serve cold.
  • NOTE :  If using hot ghee, heat the ghee in little portion for using to make suji balls.
  • NOTE :  If you are using ghee the suji ladoo will be soft in texture and if using condense milk the texture will be hard.

Compiled By: Miss Reshmi Lata

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