- For Urad Dal Ladoo: Dry roast 1 cup roasted urad dal flour on low flame until aromatic. Let it cool, then grind into a fine powder.
- Sieve flour to remove coarse particles. Mix with grated jaggery, melted ghee, cardamom powder, and roasted cashews (optional).
- Form small balls from the mixture. Store in an airtight container for up to a week.
- For Corn Flour Murukku: Sieve corn flour, rice flour, and besan together. Add red chili powder, hing, salt, and cumin seeds.
- Mix softened butter into flour. Add 2 tbsp hot oil and combine. Gradually add water to form a soft, non-sticky dough.
- Fill murukku press with dough and press spirals onto a ladle. Carefully slide into hot oil. Fry on medium heat until golden and crisp.
- Drain on paper towels. Cool completely before storing in an airtight container for maximum crunchiness.
- Calories:120 kcal25%
- Energy:502 kJ22%
- Protein:3 g28%
- Carbohydrates:16 mg40%
- Sugar:8 mg8%
- Salt:50 g25%
- Fat:5 g20%
Last Updated on 4 months by Neha Deshmukh
Urad Dal Ladoo & Corn Murukku Recipe – Traditional Indian Sweets & Snacks
Introduction
Growing up, festivals meant a flurry of activity in the kitchen, and these two treats – Urad Dal Ladoo and Corn Murukku – were always on the menu. The sweet, nutty aroma of the ladoos and the savory, spicy crunch of the murukku… honestly, just thinking about it takes me right back to my grandmother’s kitchen! I’m so excited to share these recipes with you. They’re surprisingly easy to make, and perfect for gifting or enjoying with a cup of chai.
Why You’ll Love This Recipe
These aren’t just recipes; they’re little pieces of Indian tradition. The Urad Dal Ladoo is a melt-in-your-mouth sweet, perfect for celebrations. The Corn Murukku is a delightfully crunchy, savory snack that’s seriously addictive. Plus, both come together relatively quickly, making them ideal for when you want to impress without spending all day in the kitchen.
Ingredients
Here’s what you’ll need to make both these goodies:
- ½ cup roasted urad dal flour
- ⅓-½ cup grated jaggery
- 3-4 tbsp melted ghee
- 2 nos cardamom pods
- ¼ cup corn flour
- ½ cup rice flour
- ¼ cup besan flour
- 1 tbsp softened butter
- ½ tbsp hot cooking oil
- ½ tsp cumin seeds
- ¼ tsp hing/asafetida
- Salt (to taste)
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Urad Dal Flour: Sourcing & Roasting Tips
You can find roasted urad dal flour in most Indian grocery stores. If you can’t find it pre-roasted, you can easily roast urad dal at home. Dry roast ¼ cup urad dal on low heat until fragrant, then grind it into a fine powder.
Jaggery: Types & Substitutions
Jaggery adds a beautiful, unrefined sweetness. I prefer using grated jaggery, but you can also use jaggery blocks. If you absolutely can’t find jaggery, you can substitute with packed brown sugar, though the flavor won’t be quite the same.
Ghee: Clarified Butter & Its Importance
Ghee is essential for that rich, authentic flavor. It also helps bind the ladoo mixture beautifully. You can make ghee at home or buy it pre-made.
Corn Flour & Rice Flour: The Perfect Blend for Murukku
The combination of corn flour, rice flour, and besan flour gives the murukku its signature crispness. Don’t skip the besan – it adds a lovely texture!
Hing (Asafetida): A Unique Flavor Profile
Hing has a pungent aroma, but it adds a wonderful savory depth to the murukku. A little goes a long way! If you’re sensitive to the smell, start with a tiny pinch.
Step-By-Step Instructions
Alright, let’s get cooking!
Urad Dal Ladoo Instructions
- Dry roast ½ cup roasted urad dal flour on low flame until aromatic. This step enhances the nutty flavor. Let it cool completely.
- Grind the cooled flour into a fine powder. A food processor or spice grinder works best.
- Sieve the flour to remove any coarse particles. This ensures a smooth ladoo texture.
- In a bowl, mix the flour with ⅓-½ cup grated jaggery, 3-4 tbsp melted ghee, and the powder from 2 crushed cardamom pods. If you like, add a handful of roasted cashews for extra crunch!
- Mix everything really well until it comes together.
- Form small, round balls (about 1 inch in diameter) from the mixture.
- Store in an airtight container for up to a week.
Corn Murukku Instructions
- Sieve together ¼ cup corn flour, ½ cup rice flour, and ¼ cup besan flour.
- Add ½ tsp cumin seeds, ¼ tsp hing, and salt to the flour mixture.
- Mix in 1 tbsp softened butter. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
- Add ½ tbsp hot cooking oil and combine.
- Gradually add water, a tablespoon at a time, until you form a soft, non-sticky dough. This is key – the dough shouldn’t be too hard or too soft.
- Fill a murukku press with the dough.
- Press spirals of dough onto a ladle or directly into hot oil.
- Carefully slide the spirals into hot oil (medium heat). Fry until golden brown and crisp, flipping once.
- Drain on paper towels.
- Cool completely before storing in an airtight container.
Expert Tips
Let’s make sure these turn out perfectly.
Achieving the Perfect Ladoo Texture
The key to soft ladoos is the ghee! Don’t skimp on it. Also, make sure the flour is finely ground and sieved.
Tips for Crispy Murukku
Use hot oil, but not smoking hot. Medium heat is ideal. Don’t overcrowd the pan. And let them cool completely before storing – this is crucial for crispness.
Troubleshooting Murukku Dough Consistency
- Too Dry: Add a teaspoon of water at a time until it comes together.
- Too Sticky: Add a tablespoon of flour at a time.
Variations
Want to get creative? Here are a few ideas!
Vegan Urad Dal Ladoo Adaptation
Substitute the ghee with equal parts coconut oil or vegan butter.
Gluten-Free Murukku Options
Ensure your besan flour is certified gluten-free.
Spice Level Adjustments for Murukku
Add a pinch of cayenne pepper or red chili powder for extra heat. My friend loves adding a little black pepper too!
Festival Adaptations (Diwali, Ganesh Chaturthi)
These are both fantastic for festivals! For Diwali, you can add edible silver leaf (varak) to the ladoos for a festive touch.
Serving Suggestions
Urad Dal Ladoo
These are wonderful on their own with a glass of milk or a cup of chai. They’re also a lovely offering for guests.
Corn Murukku
Perfect as an evening snack with tea or coffee. They’re also great to pack for picnics or road trips.
Storage Instructions
Urad Dal Ladoo Storage
Store in an airtight container at room temperature for up to a week.
Corn Murukku Storage – Maintaining Crispness
Store in an airtight container at room temperature. To maintain maximum crispness, you can add a few dried red chilies to the container – they help absorb moisture!
FAQs
Got questions? I’ve got answers!
What is the shelf life of Urad Dal Ladoo?
They’ll stay fresh for about a week when stored properly in an airtight container.
Can I use powdered jaggery instead of grated jaggery?
Yes, you can! Just make sure it’s well mixed into the flour.
What if my murukku dough is too dry?
Add a teaspoon of water at a time until it reaches the right consistency.
Can I make these recipes ahead of time?
You can make the ladoo mixture a day ahead and store it in the fridge. The murukku dough is best used immediately.
Is hing (asafetida) essential for the murukku recipe?
Not essential, but it adds a unique and delicious flavor. You can omit it if you prefer.
What is the best way to grind the urad dal flour for ladoo?
A food processor or spice grinder works best. Make sure to grind it to a very fine powder.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
