Ladoo

Ladoo is a delicious and popular sweet treat made in Trinidad around Diwali and during the year for poojas, prayers and Hindu religious ceremonies.

How to make ladoo?

Ground split peas are made into a batter and fried. The fried dough is then ground and mixed with ginger, powdered milk, cardamom and condensed milk. After it all comes together with a sugar syrup (phaag).

Ladoo is made as an offering to the divine and is also one of the sweet delights in a ‘parsad bag’ that’s filled with parsad and other sweet delicacies, including kurma, ladoo, roat, barfi, pera, lapsi and suhari.

This recipe is from my mother in law, who is one of the best when it comes to making Diwali sweets.

Despite the work involved, I hope you give this recipe a try and come back and let us know how it turned out.

I know you won’t be disappointed with this authentic and treasured recipe for ladoo! It is one of my absolute favorite Diwali sweets!

You may also be interested in these Diwali posts:

Diwali in Trinidad and what it means to me

Trinidad Sweet Rice

Trini Ladoo

Ladoo is a delicious and popular sweet treat made in Trinidad around Diwali and during the year for poojas and prayers. Ground split peas are made into a batter and fried. The fried dough is then ground and mixed with ginger, powdered milk, cardamom and condensed milk. After it all comes together with a sugar syrup (phaag).

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Servings: 25

Calories:

Ingredients

• 14.6 oz Ground Split peas 400 grams
• 1 1/3 cups water
• 1/4 tsp yellow food coloring or enough to color
• 2 1/2 tbs ghee melted
• 3/4 cup condensed milk 1/2 tin
• 2 tsp ground cardamom elaiche
• 3/4 cup powdered milk
• 2 tbs grated ginger
• 1 cup granulated sugar 1/2 lb
• 1 cup water

Instructions

• In a bowl, sift ground split peas and discard any unground bits.
• Mix in coloring. Gradually add water to make a thick batter.
• Meanwhile, heat oil in a pot. Pass batter through a strainer or colander. Fry until light golden brown, fully cooked, crisp but not dark golden brown. Remove to a tray and cool.
• Place in a food processor and pulse until fine, takes about 7 mins each batch. Repeat with the remaining fried dough.
• In a medium pot over medium heat, add water and sugar, mix and bring to a boil. Boil until it just starts to bubble vigorously and thickens slightly, about 15 mins or until the liquid has reduced and small crystals begin to form at the side of the pot.
• Pour ground dhal into a bowl, add elaiche, milk powder, ginger and mix well to combine. Mix in melted ghee and condensed milk. Gradually add sugar syrup. Add enough until the mixture is moist enough to stick together.
• Break off small pieces and roll between the palm of your hands to form a ball.
• Repeat with the remaining ladoo mixture.

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