Roll The Sweetest, Creamiest Ladoo By Adding Condensed Milk And Ghee
Ladoo is one of the most outstanding Divali desserts. Its signature yellow colour and distinct flavour profile set it aside from other popular desserts around this time. The importance of ladoo however, stems from its usage in puja and it being the favourite sweet of Lord Ganesh.
Sandra’s recipe is traditional, homey and delicious. We suggest getting your kids or friends to help you roll the ladoo.
LADOO
Yields: 50 Servings
Total Time: 1 hr
INGREDIENTS
- 1 pound ground split peas
- 2 cups sugar
- 2 tablespoons vegetable ghee
- 1 tablespoon cardamom or elaichi powder
- Oil, for frying
- 1 cup powdered milk
- ¼ teaspoon powdered yellow food colouring
- ½ cup condensed milk
- 1 teaspoon ginger
DIRECTIONS
- In a medium bowl, mix ground split peas, powdered milk and food colouring with water until a soft, thick paste forms.
- Heat a large pot with oil for frying.
- Form little balls from the split pea mixture and fry for 2 to 3 minutes or, until golden-brown.
- When the balls have cooled, grind them using a food processor or blender until they form a powder-like consistency.
- In a small pot, boil sugar and one cup of water until the mixture becomes thick and sticky.
- Add the sugar-water syrup to the split pea mixture and combine well.
- To form smooth ladoo balls, rub a small amount of ghee between your hands.
- Take 2 to 3 tablespoons of the mixture in your hands and squeeze tightly then, start rolling it into a ball between your palms. This process needs to be done before the mixture turns cold in order to ensure that the ladoo balls are formed smoothly.
- Repeat this process until mixture is done.
- Serve after dinner. Enjoy!
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