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 .
4.: Mung Dal is roast, ground into a fine flour and used across
5.: Bajra Flour is used in
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).