Is It Laddu? – Boondi Ladoo Recipe – My Cooking Journey

In case some of us are not yet fluent in Sweet after the previous post, let’s stay on the topic and exercise more. Laddu recipe comes from the Sanskrit word transliterated as ladduka or lattika, meaning a small ball. It is a simple confection cooked with flour, sugar and ghee or butter. The recipe I’m offering today comes with a twist.

In case some of us still haven't mastered the candy after the previous post, let's stick with the topic and practice more. laddu recipe comes from the transliterated Sanskrit word like ladduka or lattika, which means a small ball. It's a simple candy cooked with flour. , Sugar and ghee or butter. The recipe I'm offering today comes with a different twist.

Unlike the laddus I tried in India, this version is smooth and rich, it has a texture similar to that of milk candy. It is sweetened with honey and flavored with orange peel. Since orange and carob (or chocolate) are some of my favorite flavor combinations, I sometimes coat the candies with carob frosting and dice them. Can they still be called laddu recipe? I don't know, but they are definitely beautiful!

Try mixing coconut oil with unsalted butter when toasting the chickpea flour. Add a new dimension and make the laddu recipe even softer. You can improvise the recipe with almonds, walnuts, coconut, sesame, dried fruit, vanilla, carob, cocoa, ginger (or ginger syrup), and lemon peel ... to find your favorite flavor. 

Laddu (12 larger or 24 smaller pieces) 

• 100 g unsalted butter 
• 200 ml chickpea flour (besan)
• A pinch of nutmeg powder or optional cardamom
• A small handful of coconut or dried almonds - optional
• Fine orange peel
• 1 tablespoon milk powder
• 5060 ml Honey
• Melt the butter over medium heat. 

Add chickpea flour, mix well to avoid lumps. Roast until the flour takes on a golden color and exudes a pleasant aroma (takes about 10-15 minutes). Remember to mix with a spatula constantly to avoid burning.

Add the almonds or coconut a few minutes beforehand and let them take on a little color. You can add the spices at the same time.

Remove from heat and let cool for about 5 minutes.

Stir in the orange peel, milk powder, and honey.

Smooth on a slightly greasy surface or on baking paper.

Let it cool down to the point where you can comfortably shoot balls off it.

Carob ICE 

• 250 g coconut fat 
• 300 ml powdered sugar
• Pure vanilla extract or powder
• 150 ml carob powder (or cocoa) 

1. Melt the coconut fat at medium temperature. 
2. Add the remaining ingredients and mix well.
3. Pour onto the Laddu.
4. Let cool completely in the refrigerator before cutting into squares.

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