Black urad laddu is a traditional Indian sweet made from black urad dal (black gram lentils), jaggery, ghee, and various flavorings like cardamom powder, nuts, and dried fruits. Black urad laddus are typically enjoyed as a nutritious and energizing snack, especially during festivals like Maha Shivaratri and special occasions in India.
About Black Urad dal:
Black urad, also known as black gram or Vigna mungo. This dal is small, black, and it is often available in split and skinned form or as whole lentils. It is highly nutritious and rich in protein.
Black urad dal is a versatile ingredient used in various Indian dishes. It is commonly used to prepare dal (lentil curry), soups, stews, and side dishes. Additionally, it is also ground into flour and used to make traditional Indian flatbreads like dosa and idli. Consumption of black urad dal is associated with several health benefits.
For other recipes: Yummy ashas kitchen, Breakfast Recipes, Meals Recipes, Rice Recipes, Rasam and Sambar Recipes, Side dish or Palya Recipes, Gravy and curry Recipes, Non-Veg Recipes, Millet Recipes, Podi or Powder Recipes, Chutney Recipes, Appetizers, Desserts and drinks, Cakes and Baking, Salads, Others.
Black Urad Laddu Recipe
Course: SweetsCuisine: IndianDifficulty: Easy4
servings20
minutes20
minutes40
minutesBlack urad laddu is a traditional Indian sweet made from black urad dal (black gram lentils), jaggery, ghee, and various flavorings like cardamom powder, nuts, and dried fruits. Black urad laddus are typically enjoyed as a nutritious and energizing snack, especially during festivals and special occasions in India.
Ingredients
Black Urad dal 3/4 cup
Cardamom 2 pods
Dry fruits 1/2 cup
Peanuts 1/2 cup
Roasted chana 1/2 cup
Flax seeds 1/4 cup
Jaggery 1 cup
Ghee 1/4 cup
Directions
- Dry roast the black urad dal in a pan over medium heat until it turns aromatic and slightly golden brown. Keep stirring constantly to prevent burning. Then transfer to another plate.
- Then dry roast dry fruits which like to add. Once they turn light golden brown, transfer to another plate.
- Dry roast peanuts and keep it aside.
- Further, dry roast roasted channa and flax seeds under a low flame. Keep stirring to prevent it from burning.
- Allow it cool down completely. Then transfer to a mixer jar.
- Add required amount of jaggery to the same jar. (Or you can prepare jaggery syrup. Then pour the warm jaggery syrup into the bowl with the urad dal mixture. Mix everything together until well combined. Allow the mixture to cool down slightly so that it’s easy to handle. And try to make laddus.)
- Grind it into a smooth powder and transfer to a pan or a plate.
- Grease your palms with a little ghee and take small portions of the mixture to shape them into round laddus. Press firmly to ensure they hold their shape.
- Place the prepared laddus on a plate or tray and let them cool down completely. Once cooled, store them in an airtight container.
STEP BY STEP PHOTOS AND INSTRUCTIONS OF BLACK URAD LADDU:
Leave a Reply