Sweets · Mitharaan
Magji Ladoo
Sweet gram flour balls with dry fruits
Rich besan (gram flour) ladoos: the flour is mixed with melted ghee and a little milk into granules, sieved, roasted in more ghee until reddish brown, then mixed with powdered sugar, cardamom and crushed almonds, pistachios and cashews and rolled into balls while almost cool. A mitho sweet eaten at room temperature, suggested as an evening snack alongside a savoury item.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Heat the 3 tbsp ghee until it is completely liquid.
Put the gram flour in a flat bowl, make a well in the centre, and pour in the melted ghee together with the 1 tbsp milk.
Mix until small granules form, then sieve so that the granules are uniform in size.
Put the sieved mixture in a pan with the ⅓ cup ghee and roast until it turns reddish brown in colour.
Add the powdered sugar, the crushed dry fruits and the cardamom powder. Cook until the powdered sugar has dissolved, then take the pan off the flame and let the mixture cool.
When it is almost cool, mix it well and roll small portions between your palms into balls.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Coarse wheat flour, or split green gram (moong) flour without skin, can replace the gram flour; every step stays the same.
Serve with
Served at room temperature, as an evening snack together with a savoury item.
Nutrition
EstimatedPer ladoo
220 kcal
- Protein
- 5 g
- Carbohydrate
- 17 g
- Fat
- 16 g
We estimate about 10 ladoos from the weight of the dish.
Whole recipe
2,220 kcal
- Protein
- 46 g
- Carbohydrate
- 165 g
- Fat
- 155 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Shelf life about 8 days.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos