Authentic Laddu Recipe- Black Gram & Rice Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Authentic Laddu Recipe – Black Gram & Rice Sweet Treats

Hey everyone! If you’ve ever craved that perfect, melt-in-your-mouth Indian sweet, you’re in the right place. Today, I’m sharing my go-to recipe for classic black gram and rice laddu. These aren’t just sweets; they’re little bites of tradition, and honestly, they remind me of festivals back home with my grandmother. I first made these myself when I moved away from home, trying to recreate those comforting flavors, and I’ve been perfecting the recipe ever since! Let’s get started, shall we?

Why You’ll Love This Recipe

This laddu recipe is special because it strikes the perfect balance between simplicity and flavor. It doesn’t require a ton of ingredients, and the process, while needing a little patience, is incredibly rewarding. You’ll love how these come together – the nutty aroma of roasted lentils, the subtle sweetness, and that satisfyingly soft texture. Plus, they’re perfect for gifting or just enjoying with a cup of chai!

Ingredients

Here’s what you’ll need to make these delightful laddoos:

• 1 cup black gram lentil (without husk) – urad dal
• 1 tbsp raw rice
• 1 cup granulated sugar
• 0.5 cup ghee/clarified butter (250ml / approx. 113g)

Ingredient Notes

Let’s talk ingredients for a moment, because getting these right makes all the difference.

• Urad Dal (Black Gram Lentil without Husk): This is the star! Make sure you’re using urad dal that’s been split and skinned (without the husk). It’s what gives the laddu its characteristic flavor and texture.
• Raw Rice: I prefer using short-grain raw rice for this recipe. It helps bind the laddoos nicely. You can also use sona masoori rice, but the texture might be slightly different. About 30g of rice is perfect.
• Ghee: Oh, ghee! Don’t skimp on the quality here. Good quality ghee adds a beautiful richness and aroma. Homemade is best, of course, but a good store-bought brand works too. The ghee is crucial for binding and flavour, so choose wisely!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the raw rice. Heat a pan on low-medium heat and add the rice. Roast it until it turns a lovely reddish hue. This usually takes about 5-7 minutes. Set it aside to cool completely.
2. Now for the urad dal. In the same pan, roast the black gram lentils on low-medium heat for 18-20 minutes. You’ll want to stir frequently to prevent burning. The lentils are ready when they turn a deep red color and become wonderfully aromatic. Let them cool completely – this is important!
3. Once everything is cool, it’s time to grind. Add the roasted rice and lentils to a blender and grind them into a fine powder.
4. Next, pulse the sugar in a separate blender to create powdered sugar. This helps it incorporate smoothly into the mixture.
5. Gently melt the ghee in a pan – you don’t want it to get too hot, just nicely melted.
6. In a wide bowl, combine the lentil-rice powder and powdered sugar.
7. Now comes the fun part! Gradually add the warm ghee while mixing with your hands. Keep mixing and squeezing the mixture until it starts to bind together. This might take a little effort, but trust me, it’s worth it.
8. Once the mixture holds its shape, start shaping it into lime-sized balls. The ghee should hold them together without dripping excessively.
9. Finally, store your beautiful laddoos in an airtight container. They’ll stay fresh for up to 2 weeks (if they last that long!).

Expert Tips

• Cooling is Key: Seriously, let the roasted rice and lentils cool completely before grinding. Warm ingredients can create a sticky mess.
• Ghee Temperature: Warm ghee helps bind the mixture better than cold ghee.
• Binding Test: To check if you’ve added enough ghee, take a small portion of the mixture and squeeze it in your hand. If it holds its shape without crumbling, you’re good to go!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. There are some fantastic options available now!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your liking. I usually stick to 1 cup, but you can reduce it to ¾ cup for a less sweet laddu.
• Regional Variations: South Indian laddoos often include a touch of cardamom, while North Indian versions might have a hint of saffron. My friend’s grandmother always added a pinch of nutmeg – it’s delicious!

Serving Suggestions

These laddoos are perfect on their own, but they also pair beautifully with a warm cup of masala chai or a glass of cold milk. They’re a staple during festivals like Diwali and Ganesh Chaturthi, but honestly, any time is a good time for a laddu!

Storage Instructions

Store the laddoos in an airtight container at room temperature. They’ll stay fresh for up to 2 weeks. If you live in a very warm climate, you can store them in the refrigerator, but they might become slightly firmer.

FAQs

Let’s answer some common questions:

• What is the best type of rice to use for Laddu? Short-grain raw rice works best, but sona masoori rice is a good substitute.
• How do I know when the lentils are roasted correctly? They should be a deep red color and have a strong, nutty aroma. Be careful not to burn them!
• Can I make Laddu without ghee? It’s possible to use oil, but the flavor and texture won’t be quite the same. Ghee really is the key ingredient here.
• How long does it take to roast the lentils? Around 18-20 minutes, but keep a close eye on them and stir frequently.
• What is the shelf life of homemade Laddu? They’ll stay fresh for up to 2 weeks when stored in an airtight container.

Enjoy making these laddoos! I hope they bring a little sweetness and joy to your day. Let me know how they turn out in the comments below!