Bakery style ladoo
Easy bakery style ladoo, boondi ladoo without boondi
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup chana dal
- 1/2 cup sugar
- 2 tbsp ghee
- Few cashew nuts
- Few raisins
- 1/2 tsp cardamom powder
- Oil for deep frying
Instructions
- 1
Wash and soak the chana dal for 4 hours.
- 2
Drain the water completely.
- 3
Grind this into a slightly coarse paste.
- 4
Do not add any water while grinding.
- 5
Heat oil in a pan.
- 6
Make small balls and deep fry in oil.
- 7
Fry till crisp.
- 8
Alternatively you can pat this into thin patties and bake this in an oven till crisp.
- 9
Refer my baked masala vada post for more details on the temperature.
- 10
Once deep frying is done, take out and drain in a kitchen towel.
- 11
Allow this to cool completely.
- 12
Pulse this in batches in a mixie.
- 13
The dal mixture will be little coarse and dry.
- 14
Meanwhile in a pan add ghee and add the cashew nuts.
- 15
When it is slightly roasted, add the raisins.
- 16
Fry this till they fluff up and the cashew nuts become golden brown.
- 17
Take out and keep this aside.
- 18
In the same pan add the ground chana dal mixture.
- 19
Cook in a medium low flame for 2 minutes.
- 20
Keep this aside.
- 21
In a pan add the sugar and add ¼ cup of water.
- 22
Let this boil and come to one string consistency.
- 23
Now add the chana dal mixture and mix well.
- 24
Switch off the flame.
- 25
Add the cardamom powder and roasted cashew nuts and raisins.
- 26
Mix well and allow this to become warm.
- 27
Take small portions and make ladoos.
- 28
Juicy bakery style ladoos are ready.