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).