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Friday, April 5, 2013

Mohan Laddu



Mohan laddus are a sweet treat fit for any festive occasion, especially Diwali. Traditional sweets that do not involve laborious process and hard to mess kind appeal to me more and these laddus fit the bill. They were on my to do list for the past 15 years and thanks to this blogging marathon, I could try them at last. I am not sure why they are named so but "mohan(a)" literally means enchanting / delightful and they sure taste good.  
When the word "calories" is doing a jig in the back of my mind, I couldn't dare to use ghee liberally. And that too deep frying using ghee is something that I would never be able to do and so used some milk at the end to shape balls. However I am sure that ghee definitely enhances the flavor of these laddus and one may use it if preferred.

Ingredients: (yield 12 laddus)
1.5 cups wheat flour (atta) / all purpose flour
A pinch of salt
4 tsp ghee + extra for shaping laddus
1 Tbsp each - cashews & raisins
3/4 cup powdered sugar
1/2 tsp cardamom powder
Oil / ghee to fry


Method:
1. Mix flour, salt and 2 tsp ghee in a bowl. Add water as needed to form a firm dough. There is no need to rest this dough but I did as I was busy with something else.


2. Take a lemon sized ball of dough and roll out thinly. Cut diamonds out of it. Repeat the process with the remaining dough. Prick it randomly with a fork so that they don't puff up while frying.


3. Toast cashews and raisins in about 2 tsp ghee and keep them aside. 
4. Mean while, heat oil / ghee to fry in a frying pan / kadai. There is no need to bring the oil to a smoking point. If a small pinch of dough is dropped into the oil and then if it sizzles and comes up to the surface, then the oil is hot enough.


5. Drop the rolled out drop pieces one by one into the oil. Drop as many as the kadai can fit. Fry on medium flame until they turn golden brown on both sides. Remove with a slotted spoon and drain on absorbent towels. Let them cool.


6. Grind them fine using a blender. Add sugar, cardamom and toasted cashews - raisins to it.


7. Add ghee as needed to shape the mixture into lime sized balls. I skipped the ghee and added milk instead to shape the balls. If milk is used then the laddus need to be refrigerated as their shelf life is reduced.


Check what other marathoners are cooking during this month long marathon.

Comments

15 comments:

Hari Chandana said...

My absolutely favorite laddu.. Yummy !!

Nalini's Kitchen said...

Sounds new to me,must be a delicious and yummy one..

Vimitha Anand said...

Laddoos look so simple and yum. will try soon
Come participate and win healthy Hudson canola oil hampers

Srivalli said...

Wow looks awesome Suma, somehow I have never made this myself..should be trying it sometime..:)..your pictures are looking so tempting..

Priya Suresh said...

Sounds almost like churma laddoos, love the name and very catchy balls.

Gayathri Kumar said...

Looks very inviting and irresistible...

Mina Joshi said...

These ladoos look devine.

Harini-Jaya Rupanagudi said...

Super tempting, they sound very much like churma laddu.

kitchen queen said...

yummy and delicious ladoos.

vaishali sabnani said...

Suma the ladioos are so so tempting, feel like picking one right from that click! Trust me I mean it. These are something like the choor maa ladoos.Fantastic!

The Pumpkin Farm said...

i had heard about these but never knew the recipe, looks very tempting and easy as well

Pavani N said...

Sounds similar to churma laddoo. Looks delicious.

Rajani S said...

I have only heard about these, first time seeing a picture and the pictorial. Thanks for explaining it so well!

Padmajha PJ said...

Grandma used to make these. I loved it and it has been ages since I ate these. Lovely clicks...

Preeti Garg said...

Wow.. what a mouthwatering ladoo.. never used and thought this type of ladoo technique.