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Indian Laddu is a dish with an oriental flavor. How to make Lada (Indian sweetness) Lada chickpea flour recipe

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Recipes fret, there are a lot of Indian sweets, but very few of them can be compared with those sweets that are prepared in India itself. This recipe is just that - real. In the original language, this ball-shaped dessert is called Nei Urundai. And the recipe for their preparation is very interesting, it is slightly inverted in places. It is the fret Nei Urundai that turns out to be fragrant, sweet, hearty, spicy, just right, truly Indian! These sweet Indian balls are so delicate that they just melt in your mouth, they are sure to become your favorite treat! Pay attention to one more.

Ingredients

  • 2 cups mung bean (this is a type of lentil - in the form of green peas)
  • 2/3 cup almonds
  • 2/3 cup cashews
  • 1.5 cups caster sugar
  • 8 grains of cardamom
  • 180-200 ml (or 2 packs - 400 gr of butter)

How to cook a fret - step-by-step instructions for making a "dough" with a photo

  1. Preheat the oven to 180 degrees.
  2. Prepare from two standard packages of butter (2 x 200 = 400 g)

  3. While the ghee is slowly melted over the fire, prepare the other ingredients. Rinse the mung bean peas and add a thin layer to a baking sheet.

  4. Put the mung bean in the oven, let it dry there and brown to a slightly golden color.

  5. While the mung bean is drying, wash and grind the almonds and cashews with a blender or knife. The crumb should not be very small.

  6. Heat a frying pan over low heat. Add almond and cashew crumbs. Fry them until golden brown.

  7. When the mung bean is browned, let it cool slightly. It is necessary to grind the mung bean with a coffee grinder into flour. It is better to grind in parts, several tablespoons each (the whole process will not take more than 20 minutes).

  8. Sift the flour into a bowl through a sieve, as unmilled particles in the form of crumbs will remain (as in the photo below). We add the latter again to the grinder with the next portion of the mash for grinding. As a result, no more than 1-2 tablespoons of grains remain unmilled.

  9. Add powdered sugar, crumbs of nuts to the resulting flour from mung bean.

  10. Grind the cardamom using a coffee grinder or mortar. Add to mixture.
  11. By this time, the ghee oil should be ready and cool slightly. Everything is ready to sculpt the balls to the fret.

We form balls to a fret from a mixture according to the instructions


Your aromatic and spicy Indian sweets are ready. Serve sprinkled with icing sugar!

Alternative recipe for fret

This cooking option is often found in books on Vedic cuisine... It is also delicious, but it cannot be compared with the first one. On the other hand, this fret recipe is simpler. To prepare it you will need:

  • 460 g butter
  • 4 cups chickpea flour (or regular pea flour)
  • 2 tbsp. l. grated coconut
  • 2 tbsp. l. walnut or hazelnut (hazelnuts), coarsely chopped
  • 1/2 tsp ground cardamom seeds
  • 250 g icing sugar

Melt the butter in a frying pan, add flour to it and, stirring constantly, fry for about 15 minutes (it should begin to spread a nutty flavor). Add, while stirring, coconut, walnuts and ground cardamom. Fry for another two minutes, stirring well. Then remove the pan from the heat, add the powdered sugar and stir well. Put the mixture in a mold (baking sheet), and put the mold not cold. When the fret has solidified, cut it into squares or diamonds. Each bite can be garnished with a cashew nut.

Today we have a great recipe for those with a sweet tooth - laddu (fret) made from pea flour. This is a popular one that is always prepared for the holidays and is very popular with children.

The recipe for this amazing delicacy was sent by Masha M:

Laddu Is a traditional South Asian sweet made from flour and butter. This laddu recipe is somewhat different from those usually published under this name. It is made from ordinary pea flour, and not from traditional chickpea flour, which is not always and not always available, and it is not very cheap. So to speak, the recipe is adapted to our Siberian conditions)))

It also differs in a small technological subtlety - frying dry flour, which helps to avoid the characteristic taste of pea porridge in the finished laddu and gives it some even nutty notes. At least everyone who tried this dish with me could not determine what it was made of. And it is done very, very simply.

The biggest challenge is getting the pea flour. It is on sale, but not many manufacturers supply it. I know the Vladimir brand "Garnets", they specialize in the production of "alternative" flour: whole grain wheat, oatmeal, etc. I make pea flour from crushed peas myself: at one time I went bankrupt and bought a special mill for this purpose.

Composition:

  • 160-180 gr (1 cup) pea flour
  • 180-200 gr (1 pack) butter
  • 100 g (1/2 cup) sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom (can be substituted with nutmeg)
  • 3-4 teaspoons of coconut flakes or toasted nuts (walnuts, cashews) for sprinkling (optional)

How to make ladda (fret) - recipe:


Delicious fret ready

Advice: The consistency of the finished dish is highly dependent on the quality of the oil. The fattier the oil and the less vegetable fats it contains, the harder the laddu is. If it crumbles too much, next time add 2-3 tbsp. spoons of milk.

Lada (laddu)

P.S. If you liked the recipe for the fret, we will have many more delicious dishes!

Bon Appetit!

Juliya recipe author

Eastern sweetness - laddu, is very popular in India and is a fragrant, delicious dessert that is distinguished by originality in its preparation. Indian frets look like medium-sized balls that are prepared for holidays and special occasions. The main "feature" of this dish is the presence in its composition of mung bean lentils, chickpea or pea flour. Semolina can also be used for cooking. All this is harmoniously combined with spices. Let's consider step by step and with a photo how to make an Indian fret in four different variations.

The classic laddu recipe

The original name of this dish is Nei Urundai. These sweet koloboks will be very tender and will melt in your mouth.

Products composition:

  • 2/3 cups each of cashews and almonds;
  • Cardamom - 8 seeds;
  • Mung bean groats (a type of lentil - like green peas) - two cups;
  • Ghee butter - 180-200 g (or 400 grams of good quality butter);
  • Powdered sugar - 1.5 cups

The cooking scheme is as follows:

  1. We heat the oven to 180 degrees;
  2. Ghee is made on its own by slowly melting the butter in a thick-walled saucepan over a small flame in several steps. The heating process continues until a homogeneous amber liquid with a nutty creamy aroma is obtained. There should be sediment at the bottom of the saucepan. The finished cooled oil must be passed through cheesecloth and poured into a separate container;
  3. We wash the mung bean groats and pour a thin layer on a baking sheet. We put in the oven so that it dries and turns golden brown;
  4. Wash cashews and almonds and crush them with a knife or in a blender. The crumb should not turn out very small;
  5. Preheat a frying pan over a low flame. Place the crumb on it and fry it until golden;
  6. Cool the finished mung bean cereal a little and grind it into flour using a coffee grinder. Grind better in parts. Take a sieve and sift it into a bowl, as unmilled particles may remain. Add them back to the grinder with another grind portion. At the end of the procedure, no more than two large spoons of grains will remain unmilled;
  7. Add powdered sugar and nut crumbs to the resulting composition;
  8. Grind the cardamom with a mortar or coffee grinder, add to the mixture;
  9. In order to form laddu balls, take a small container in which you need to mix all the components in parts. This is because the ghee quickly solidifies. Place four large spoons of the mixture in a bowl and add two tablespoons of ready-made and slightly cooled ghee;
  10. Mix everything well until you get a damp crumb. It looks crumbly, but when squeezed, it should easily keep its shape;
  11. Form into balls larger than a walnut;
  12. Repeat the process of mixing the ghee and the mixture, then add the remaining koloboks;
  13. If you overdo it with oil, the ball will float, so adjust the amount;
  14. Put the finished products in the refrigerator for two hours. Garnish with powdered sugar before serving.

"Besan laddu" from chickpea flour

This option consists of a minimum of ingredients, but the result is simply excellent.

Products composition:

  • Powdered sugar - 200 g;
  • Ghee oil - 60-70 ml (plus two large spoons if necessary);
  • Chickpea flour - 160-180 g;
  • Cardamom powder - 1 / 2-1 / 4 small spoon;
  • Saffron - a pinch (optional);
  • Coconut flakes or nuts (for decoration).

Now let's look at how to cook an Indian fret at home:

  1. Heat the butter over medium heat and add the pre-sifted flour to the pan, mix thoroughly;
  2. Fry the mass for 9-10 minutes, stirring continuously;
  3. Timing the time - this is important for the first preparation. Undercooked flour will "give off" peas, overcooked - bitter. When roasted, it will turn from yellow to nut-golden. Its taste will also change: the initial taste of chickpea in ten minutes will be very delicate and aromatic, with hints of nut;
  4. We periodically taste the mass, but carefully. It can get very hot;
  5. Turn off the heat and transfer the mixture to another dish;
  6. Add spices, stir and leave for five minutes;
  7. Powdered sugar should be added to a slightly cooled mass;
  8. The finished product will be like wet sand. We cool it for another five minutes and divide it into equal parts, form balls;
  9. We need to make sure our Indian dish is well formed. To do this, "drop" the workpiece onto the table from a low height. If it is intact and does not fall apart, then the wonderful masterpiece made of chickpea flour is a success;
  10. While the blanks are warm, the mixture takes the desired shape well. Upon final cooling, the balls will become hard and resemble;
  11. Still warm Indian sweetness is decorated with dried fruits, nuts, and, if desired, rolled in coconut;
  12. We refrigerate and serve to guests.

A delicious dessert will bring you a lot of positive emotions, because the Indian fret recipe involves cooking with natural products.

Semolina fret

This traditional Indian delicacy is presented in the form of tart, mouth-watering cakes. This dessert will be especially enjoyed by young children.

Components:

  • Sugar - half a glass;
  • Semolina - a glass;
  • Coconut flakes - ¼ cup;
  • Condensed milk - 100 g;
  • Raisins - a tablespoon;
  • Ghee oil - two large spoons;
  • Cashews - 12 pieces;
  • Milk - 12 tablespoons;
  • Cardamom to taste.

Cooking instructions:

  1. Heat a skillet with ghee;
  2. Chop the cashew nuts not very finely and send them to the pan with the semolina, stir;
  3. Stir semolina all the time in a skillet and fry over medium heat for about 10 minutes until golden brown and characteristic aroma;
  4. Add coconut flakes to this mass, stir and fry for another 2 minutes;
  5. Add condensed milk and rub it with semolina until smooth;
  6. Pour sugar into the resulting mass and mix;
  7. Mash and stir the ingredients into a homogeneous mixture;
  8. Grind a few cardamom seeds with a mortar or coffee grinder and pour into the manochka, add raisins soaked in boiling water here;
  9. Add room temperature milk to the future delicacy, mix everything;
  10. The sugar should dissolve completely, and the mass should absorb the milk well;
  11. Remove the frying pan from the heat;
  12. Grease your hands with ghee and form small beautiful balls;
  13. Serve as a sweet dessert.

Pea flour fret

Another popular type of oriental delicacy.

Ingredients:

  • Semolina - two large spoons;
  • Pea flour - 1.5 cups;
  • Melted butter - 0.5 cups;
  • Sugar - ¾ glass.

Cooking process:

  1. Pour semolina, flour and melted butter into a cold frying pan, stir;
  2. Turn on a small heat under the pan and fry the mixture until golden brown, remembering to stir all the time with a wooden spatula, 8-10 minutes;
  3. Remove the dishes from the stove and add sugar, stir until it is completely dissolved. Let the mass cool down a little;
  4. Next, arrange neat balls, cool and delight your loved ones with a pea flour dessert.

Video: Step-by-step recipe for a fret from pea flour

Having once again enjoyed the tasty treat prepared yesterday, I sit down to describe its preparation.

Laddu is a traditional Indian sweet, I made it according to the recipe from the book Vedic Culinary Arts. The main component is chickpea flour. It is not so easy to find it in stores (at least, I specially bought it in Moscow), but I have one idea how to get it in a different way. The idea has not been tested yet, but I will share it. In the markets, where spices are sold by weight, they also sell mung bean, chickpeas and something else exotic for our places. Perhaps chickpea flour can be obtained by grinding chickpeas in a coffee grinder, if it succumbs .. In general, these are thoughts aloud .. So, let's get down to the recipe.

What is necessary:

    chickpea flour 400 g butter 450 g icing sugar 250 g coconut flakes 2 tablespoons hazelnuts or walnuts 2 tablespoons ground cardamom 0.5 tsp (or cinnamon 1 tsp)

Take a frying pan and melt the butter.

Pour in chickpea flour and begin to fry it, stirring constantly.

In between stirring (or in advance), chop the hazelnuts or walnuts.

Fry the chickpea flour for about 15 minutes, it becomes darker. After 15 minutes, add chopped nuts, coconut and cardamom, stir and fry the mixture for another 2 minutes. Then turn off the heat and add the icing sugar.

Mix everything thoroughly again, the mixture becomes a little liquid when the powdered sugar melts. We will need some forms for laying out the mixture. I took what was at hand, a plastic container. The main thing is that in this form you can cut with a knife what we get. We spread the mixture into a mold. From the remnants, I got three balls, which later took the form of hemispheres

By the way, in the photos there is a way out of half of the recipe, and I give the number of ingredients for the full recipe, so count on.

You can put halves of nuts on top. We put the mold in the refrigerator or in the freezer, if you want to try it quickly
When the mixture hardens, we take it out of the refrigerator and cut it into cubes or rhombuses.

These are the laddu - delicious and very nutritious. Remember that chickpeas are legumes, so it is advisable to use this dish at lunch. Bon appetit!

PS: and the next time I came across another container that was more suitable in size, I put the whole mass in it and put the nuts on top more often. Then it was possible to cut the laddu into a larger number of pieces after solidification, which is also important

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