Urad Dal Ladoo Recipe – Traditional Indian Sweet with Ghee & Raisins

Last Updated on 2 months by Neha Deshmukh

Urad Dal Ladoo Recipe – Traditional Indian Sweet with Ghee & Raisins

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Urad Dal Ladoo. These little balls of goodness are a classic Indian sweet, especially popular during festivals. I remember my grandmother making these every Diwali, and the aroma would fill the entire house. It’s a bit of effort, but trust me, the result is so worth it! Let’s get started, shall we?

Why You’ll Love This Recipe

These Urad Dal Ladoos are more than just a sweet treat. They’re packed with flavour, have a wonderfully soft texture, and are surprisingly easy to make once you get the hang of it. Plus, the combination of urad dal, ghee, and cardamom is simply divine. They’re perfect for gifting, offering to guests, or just enjoying with a cup of chai.

Ingredients

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

• 1 cup urad dal (approximately 150g)
• 1 cup sugar (approximately 200g)
• 1 tsp cardamom powder (approximately 4g)
• 1 cup ghee (approximately 225g)
• 2 tbsp raisins (approximately 20g)

Ingredient Notes

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

Urad Dal: Types & Quality

Urad dal, also known as black gram, is the star of the show. You can use either whole urad dal or split urad dal (urad dal chilka). I prefer whole urad dal for a slightly more rustic flavour, but split urad dal works just as well. Make sure your dal is fresh – older dal can sometimes be bitter.

Sugar: Choosing the Right Granulation

Granulated sugar is what we’re after here. Powdered sugar can make the mixture too sticky. If you’re watching your sugar intake, you can experiment with reducing the amount slightly, but it will affect the binding.

Ghee: The Importance of Clarified Butter

Ghee is non-negotiable in this recipe! It gives the ladoos their rich flavour and perfect binding. Don’t try to substitute with oil – it just won’t be the same. Homemade ghee is amazing if you have the time, but good quality store-bought ghee works perfectly too.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is so much more vibrant! But if you’re short on time, good quality store-bought cardamom powder will do.

Raisins: Varieties & Their Impact on Flavor

I like to use golden raisins for a touch of sweetness and colour, but regular dark raisins work beautifully too. You can even soak them in warm water for 10 minutes before frying to make them extra plump and juicy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take your urad dal and roast it in a pan on low flame. Keep stirring constantly! You want it to become aromatic and golden brown – this usually takes about 8-10 minutes.
2. Once roasted, let the dal cool completely. This is important! Then, blend it into a fine powder. A high-powered blender works best here.
3. Sift the urad dal powder through a sieve to remove any lumps. Nobody wants grainy ladoos!
4. Now, blend the sugar into a fine powder as well. Mix this powdered sugar with the urad dal powder and cardamom powder.
5. Heat the ghee in a pan. Fry the raisins until they puff up – they should look nice and plump. Add the fried raisins and the ghee they were fried in to the flour mixture. Don’t skip the ghee from frying the raisins – it adds so much flavour!
6. Combine everything really well. You’re looking for a moist dough that holds its shape when you squeeze it. If it’s too dry, add a little more ghee, a tablespoon at a time.
7. Grease your hands with ghee (this is key!). Take a small portion of the mixture and shape it into a round ladoo. Repeat until all the mixture is used up.
8. Finally, store your ladoos in an airtight container. They’ll stay fresh for up to 2 weeks (if they last that long!).

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect ladoos:

Achieving the Perfect Ladoo Texture

The texture should be soft and melt-in-your-mouth. The key is to roast the dal properly and add enough ghee.

Roasting Urad Dal to Golden Perfection

Don’t rush the roasting process! Low and slow is the way to go. You want a beautiful golden brown colour and a lovely aroma.

Working with Ghee for Optimal Binding

Ghee is your friend! Don’t be afraid to use it. It’s what holds everything together.

Troubleshooting a Dry Mixture

If your mixture is too dry and crumbly, add more ghee, one tablespoon at a time, until it comes together.

Variations

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

Vegan Urad Dal Ladoo (Using Plant-Based Alternatives)

You can make vegan ladoos by substituting the ghee with a plant-based alternative like coconut oil or vegan butter. The flavour will be slightly different, but still delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Adjusting the Sweetness Level

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 if you prefer a less sweet ladoo.

Festival Adaptations (Diwali, Ganesh Chaturthi)

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

Regional Variations in Urad Dal Ladoo

Some regions add a pinch of saffron or a few chopped nuts to their ladoos. Feel free to experiment and find what you like best! My friend’s family always adds a tiny bit of nutmeg – it’s lovely.

Serving Suggestions

Urad Dal Ladoos are delicious on their own, but they’re also great with a cup of chai or a glass of milk. They make a wonderful offering to guests or a sweet treat after a meal.

Storage Instructions

Store the ladoos in an airtight container at room temperature. They’ll stay fresh for up to 2 weeks.

FAQs

Let’s answer some common questions:

How do I know when the urad dal is roasted enough?

The dal should be golden brown and fragrant. Taste a small piece – it should be slightly crunchy.

Can I use powdered sugar instead of granulated sugar?

While you can, it can make the mixture too sticky. Granulated sugar is preferred.

What if my ladoo mixture is too dry and crumbly?

Add more ghee, one tablespoon at a time, until it comes together.

Can I add other nuts or seeds to the ladoos?

Absolutely! Chopped almonds, cashews, or pistachios would be delicious.

How can I prevent the ladoos from becoming hard over time?

Store them in an airtight container and make sure the ghee is fresh.

Is it possible to make this recipe without ghee?

It’s not recommended, as ghee is essential for the flavour and binding. However, you can try using a plant-based alternative like coconut oil, but the taste will be different.

Enjoy making these ladoos! I hope this recipe brings a little bit of Indian sweetness into your kitchen. Let me know how they turn out in the comments below!