Black Gram Jaggery Ladoo | Karupu Ulundhu Laddu, a very healthy and easy to make Ladoo variety. Conventionally we all love to make Maladu (Roasted Gram Ladoo), Rava Ladoo, Boondi Ladoo. All these ladoo varieties and other ladoo varieties are all sugar based. We use white sugar for the sweetness and we use ghee for binding and shaping these ladoos. But for this Black Gram Jaggery ladoo, the sweetness comes from jaggery and we need less ghee to shape them into ladoos.
Black Urad dal is one of the healthy and energy filled pulse. Rich in protein, fat and carbohydrates, urad dal is fully loaded with many health benefits. It's highly recommended for the growing girls to include this at least once in a week. This simple lentil is full of iron, folic acid, calcium, magnesium and potassium, which makes this dal a perfect health package for pregnant women. Karuppu Ulundhu Laddu is one of the way to eat this healthy pulse.
Recipe Card to make Black Gram Jaggery Ladoo
Black Gram Jaggery Ladoo | Karuppu Ulundhu Laddu Recipe
Servings: 20 Ladoo
Calories: 120kcal
Black Gram Jaggery Laddoo is made using Karuppu Ulundhu (Black Gram) and Jaggery. Very healthy and easy to make Ladoo variety. Full of iron, folic acid, calcium, magnesium and potassium, which makes this dal a perfect health package
Print Recipe
Ingredients
- ¾ Cup Black Gram (Whole Urad Dal) Use the whole urad dal with black skin
- ¼ Cup Roasted Gram Dal (Pottukadalai / Dhaliya)
- 1 Cup Grated Jaggery
- 3-4 Cardamom
- ½ Cup Ghee
- 1 tablespoon Cashews
Instructions
Roasting Dal
- First we need to dry roast the black gram in medium flame till we get a nice aroma and the dal turns light brown
- Take the roasted black gram aside for cooling. In the same hot pan, just roast the roasted gram for a minute
Grinding Process
- Take both the roasted Black gram and roasted gram along with cardamom in the mixer jar and grind it to a smooth powder
- In the same mixer jar add the grated jaggery and grind it again till the jaggery is fully incorporated. If we have a good quality Paagu Vellam, when we grind the jaggery with dal powder, the jaggery will release the juice and the mixture will be ready to make ladoos. But the jaggery which I used didn't release juice and so after grinding with jaggery and so I used ghee to bind the mixture and make ladoo. If we have juicy jaggery then we need less ghee.
Garnishing with nuts
- Heat a teaspoon of ghee and add the cashews and fry the cashews in ghee till they are light brown.
- Add the ghee-fried cashews to the powdered ladoo mixture
Making Ladoo
- Heat ghee in a pan. Keep the flame very low so that the ghee remains hot till we make all ladoos out of the ladoo mixture
- Take one portion of the ladoo mixture. Add a ladle of ghee to the portion of the mixture. Mix well with a spoon
- Make small lemon sized balls out of the Ladoo mixture. Repeat the same steps for the rest of the ladoo mixture
Serving Time
- Healthy and delicious Black gram Jaggery Ladoo is now ready to serve!
Video
Notes
- We can use white whole urad dal also. But Black Gram is rich in protein
- We can substitute with Sugar instead of jaggery
- If the jaggery is a juicy variety then we don't need ghee to bind the ladoo. The juice released by the jaggery while grinding itself is enough to shape the mixture into laddus. If the jaggery is not juicy, we need warm ghee to hold the mixture and shape them into ladoos.
Nutritional Info
Nutrition Facts
Black Gram Jaggery Ladoo | Karuppu Ulundhu Laddu Recipe
Amount Per Serving (1 Pieces)
Calories 120
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 15g5%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by step Pictures
ROASTING DAL
-
First we need to dry roast the black gram in medium flame till we get a nice aroma and the dal turns light brown
-
Take the roasted black gram aside for cooling. In the same hot pan, just roast the roasted gram for a minute
GRINDING PROCESS
-
Take both the roasted Black gram and roasted gram along with cardamom in the mixer jar and grind it to a smooth powder
-
In the same mixer jar add the grated jaggery and grind it again till the jaggery is fully incorporated. If we have a good quality Paagu Vellam, when we grind the jaggery with dal powder, the jaggery will release the juice and the mixture will be ready to make ladoos. But the jaggery which I used didn't release juice and so after grinding with jaggery and so I used ghee to bind the mixture and make ladoo. If we have juicy jaggery then we need less ghee.
GARNISHING WITH NUTS
-
Heat a teaspoon of ghee and add the cashews and fry the cashews in ghee till they are light brown.
-
Add the ghee-fried cashews to the powdered ladoo mixture
MAKING LADOO
-
Heat ghee in a pan. Keep the flame very low so that the ghee remains hot till we make all ladoos out of the ladoo mixture
-
Take one portion of the ladoo mixture. Add a ladle of ghee to the portion of the mixture. Mix well with a spoon
-
Make small lemon sized balls out of the Ladoo mixture. Repeat the same steps for the rest of the ladoo mixture
SERVING TIME
-
Healthy and delicious Black gram Jaggery Ladoo is now ready to serve!
