Authentic Chana Dal Laddu Recipe – Cashew & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Laddu Recipe – Cashew & Cardamom Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Chana Dal Laddu. These aren’t just any ladoos; they’re melt-in-your-mouth, subtly sweet, and packed with the warm flavors of cardamom and nutmeg. I first made these for Diwali a few years ago, and they were a huge hit! They’re a little bit of effort, but trust me, the results are so worth it. Let’s get started, shall we?

Why You’ll Love This Recipe

These Chana Dal Ladoos are a classic Indian sweet, perfect for festivals, celebrations, or just a little something special with your evening chai. They’re naturally gluten-free and can easily be made vegan (more on that later!). Plus, the combination of roasted chana dal, fragrant spices, and crunchy nuts is simply divine. They’re a comforting treat that always brings a smile.

Ingredients

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

• 1 cup roasted chana dal (roasted Bengal gram) – about 150g
• ?? cup sugar – (approximately 150-180g, adjust to your sweetness preference)
• 3 green cardamoms
• 1 pinch nutmeg powder – about ¼ tsp
• 10-12 cashews (chopped)
• 1 tablespoon golden raisins – about 15g
• ?? cup ghee – (approximately 60-80ml, you might need a little more or less)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Roasted Chana Dal: The Heart of the Laddu

Using roasted chana dal is key. It gives the ladoos that lovely nutty flavor and perfect texture. If you can’t find pre-roasted chana dal, you can easily roast it yourself in a pan until golden brown and fragrant.

Sugar: Achieving the Perfect Sweetness

I usually use granulated sugar, but you can experiment with other sweeteners. The amount of sugar is adjustable – start with ¾ cup and add more to taste. Powdered sugar will work in a pinch, but it can make the mixture a little sticky.

Cardamom: The Queen of Indian Spices

Freshly ground cardamom is always best. It has such a vibrant aroma! Lightly crush the green cardamoms to release their flavor.

Nutmeg: A Warm, Subtle Note

A little nutmeg goes a long way. It adds a beautiful warmth and complexity to the ladoos.

Ghee: The Traditional Binding Agent & Flavor Enhancer

Ghee is traditional for a reason! It adds a rich, nutty flavor and helps bind the ladoos together. You can substitute with coconut oil for a vegan version, but the flavor will be slightly different.

Cashews & Raisins: Adding Texture & Richness

These add a lovely crunch and sweetness. Feel free to swap in other nuts like almonds or pistachios if you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the roasted chana dal into a fine powder. A food processor or a powerful blender works best. Then, sieve it into a bowl to remove any coarse bits. This ensures a smooth ladoo texture.
2. Next, blend the sugar with the cardamom seeds into a fine powder. I like to use a spice grinder for this. Mix this sugar-cardamom powder with the chana dal flour and add the nutmeg powder.
3. Now for the fun part! Heat 1 tablespoon of ghee in a pan. Fry the chopped cashews until they turn golden brown and then add the golden raisins. Fry them until they plump up nicely. Add these crunchy delights to the flour mixture.
4. Melt the remaining ghee. Pour it into the flour mixture and roast on low heat for 2-3 minutes, stirring constantly. This step is crucial – it helps the ghee bind everything together and develops the flavor.
5. Let the mixture cool slightly. While it’s still warm (but not too hot to handle!), shape it into ladoos. I usually aim for about 10 ladoos.
6. Finally, store the ladoos in an airtight container. They’ll stay fresh for a good week (if they last that long!).

Expert Tips

Here are a few tips to help you make the perfect Chana Dal Ladoos:

Achieving the Right Consistency

The mixture should come together easily when you press it between your palms. If it’s too dry, add a little more melted ghee, one teaspoon at a time. If it’s too wet, add a tablespoon of chana dal flour.

Roasting the Chana Dal Perfectly

Don’t skip this step! Properly roasted chana dal is essential for the flavor and texture. Roast it until it’s golden brown and fragrant, stirring frequently to prevent burning.

Working with Warm Ghee

Warm ghee helps bind the ladoos beautifully. Don’t let it cool completely before shaping them.

Shaping the Ladoos

If the mixture is sticking to your palms, lightly grease them with ghee.

Variations

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

Vegan Chana Dal Laddu

Simply substitute the ghee with an equal amount of coconut oil.

Gluten-Free Chana Dal Laddu

This recipe is naturally gluten-free! Just double-check that your ingredients are certified gluten-free if you have a severe allergy.

Adjusting the Spice Level

Feel free to add a pinch of saffron or a dash of ginger powder for extra flavor. My grandmother always added a tiny bit of black pepper – it’s surprisingly good!

Festival Adaptations (Diwali, Ganesh Chaturthi)

These ladoos are perfect for any Indian festival! You can decorate them with edible silver leaf (varak) for a festive touch.

Using Different Nuts & Seeds

Try adding chopped almonds, pistachios, or even sunflower seeds for a different texture and flavor. My friend loves adding a sprinkle of sesame seeds!

Serving Suggestions

These ladoos are delicious on their own, but they’re also wonderful with a cup of masala chai or a glass of warm milk. They make a lovely gift for friends and family too!

Storage Instructions

Store the Chana Dal Ladoos in an airtight container at room temperature. They’ll stay fresh for up to a week. You can also store them in the refrigerator for longer, but they might become a little firmer.

FAQs

Let’s answer some common questions:

What is the best way to roast chana dal for ladoos?

Roast it in a heavy-bottomed pan over medium heat, stirring frequently, until golden brown and fragrant.

Can I use powdered sugar instead of granulated sugar?

Yes, but the mixture might become a little sticky.

How do I know if the ghee is at the right temperature for roasting?

The ghee should be melted and shimmering, but not smoking.

My ladoos are crumbling, what went wrong?

You might not have added enough ghee, or the mixture might be too dry. Add a little more melted ghee, one teaspoon at a time.

Can I add other dry fruits to this recipe?

Absolutely! Feel free to add chopped dates, figs, or apricots.

How long do Chana Dal Ladoos stay fresh?

They’ll stay fresh for up to a week in an airtight container at room temperature.