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Monday, October 31, 2011

Diwali Special ~ Nutritious Mixed Dal ladoo ~ Kadhamba paruppu urundai

Diwali came and went by. I made some mixed dal ladoo. My hubby dear loves them. lol...he never refuses any ladoo variety I I dont get surprised when 15 of them vanished in three days!!

I generally use most of the lentil/dals in varying combinations each time I make them. This time around..this is the combination

What you need
Moong dal - 2/3 cup
Masoor Dal - 2/3 cup
Urad Dal - 1/3 cup
Chana dal - 1/3 cup
light brown or Granulated sugar or jaggery- 1 1/4 cup ( or to suit your taste)
Elaichi powder - 1 tsp
melted unsalted Butter or ghee - 4 tbsp
raisins - 3 tbsp
Roasted almonds - 3 tbsp (split or coarsely crushed)

1- Dry roast all the dals until you get a soothing aroma from them...take care when roasting. burnt dals will result in bitter tasting ladoos
2- spread roasted dals on a tray or a plate to cool
3- Grind them to the a stage where they are a combination of fine-coarse (a little finer than upma rawa /coarse sooji)
4- Pour into a mixing bowl and add sugar and elaichi powder
5- Saute curshed almonds and raisins in 2 tsps ghee and add them to the dal mix
6- Pour in the rest of the ghee and mix well until the ghee or melted butter is completely blended with the dal mix. (mixture should be moist and flaky)
7- Take a spoon full of the mix and start binding/rolling them

They ended up really yummy with this combo as well..Also made thattai and murukku to go with the ladoo


  • I melted 1 stick(4 oz) of unsalted butter
  • if using ghee make sure its a little warm helps in binding the ladoo better


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