Tuesday, September 23, 2008

10 Indian Laddoos

This cookbook lists 10 Indian laddoos. For more detailed recipes check out the links from fellow bloggers listed below. The following laddoos are listed in this cookbook: 

1.:  Wheat flour :  Roast wheat flour is mixed with hot ghee and shaped into Karnataka’s  Godihiitina Unde . It can  is also made into a dough, deep fried, powdered and then pressed into laddus as in Rajasthan’s Churma Laddu.

2.:  Urad dal flour is cooked into Andhra’s    Sunnundalu .

3.:  Chana dal flour  is shaped into the simple Besan Laddoo,  or  made into a dough, deepfried, powdered again, and shaped into the Bandaru Laddoo ( Andhra).

4.:   Mung Dal is roast, ground into a  fine flour and used across India to make Mung dal laddoos.

5.:   Bajra Flour  is used in Gujarat to make the  Bajra laddoo . 

6.:    Rice flour  is used to make Kerala’s Ari Unda.

7.:     Wheat flour + Gram flour : A combination of flours is not commonly used to make laddoos. This makes the Konkani laddoo Churmundo special.

8.:.   Ragi Laddoo    made from millet four is popular in Karnataka.

9.:    Sesame Laddoo Chigali Undi ( Karnataka), Ellurundai (Tamilnadu) is made from ground up or whole sesame seeds. Ground up seeds are sticky and can be shaped into a ball even without ghee. Whole seeds need  a sticky syrup ( sugar / jaggery) to hold them together.
10.: Roast Gram is powdered and shaped into the Tambit Undi ( Karnataka) / Maa ladu ( Tamilnadu).

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