Indian sweets, Indian cuisine recipes. Indian Laddu - a dish with an oriental flavor Recipe for chickpea flour laddu

15.01.2021

Cooking time: 20 min.
Complexity: simple recipe
Dish: Drink / dessert;
Reviews: 1
Servings: 4 How to cook Besan Lada - Indian chickpea flour sweets? Here you will find a step-by-step trial recipe and that's it. necessary ingredients! Besan ladoo (chickpea flour sweets) is perhaps the most popular Indian sweets. It is prepared on the occasion of any holidays - wedding, birthday, engagement, New Year, Christmas, March 8, Valentine's Day ... Indian children cannot imagine life without Besan Lada, and Indian girls first of all learn to cook them. Besan ladu is a recipe made from chickpea flour that you should definitely try to make. Now the recipe for Indian sweets Besan Ladu - and in the "Shanghai Pot"! (hide)

How to cook Indian sweets besan ladu

Heat a deep skillet (no oil!) And add flour. Fry the flour, stirring constantly, until it emits a faint nutty flavor and becomes tender creamy (about 12 minutes)

Once the aroma has appeared, add the oil and continue to fry the flour until it has absorbed all the oil and is similar in consistency to dense dough(6-7 min.)

Add powdered sugar and crushed cardamom seeds.

Cook for 2 more minutes and turn off heat. Transfer the dough to another container and let cool for at least 2 hours.

When the mass has cooled, mold 10-12 small balls (the size of a large walnut) out of it. Garnish each ball with a slice of cashew, pistachio, or almond.

Refrigerate for another 1 hour and serve chilled.

If you do not fry the flour properly before adding the butter, the besan fret will turn out to be viscous and damp in taste. Frying flour before adding butter - main secret cooking Indian sweets!

Indian sweets Lada | Step by step recipe with photo

Laddu or Ladu - Indian sweets made from chickpea flour, fried in a pan with ghee with the addition of coconut, nuts and spices. Spicy Laddu balls made from chickpea flour are incredibly tasty and very similar to tender shortbread disintegrating in the mouth from a light bite with a bright nutty taste and aroma.

Few interesting things.
Ingredients.
Video recipe!
An expanded recipe with a photo.
A short step-by-step recipe.
Results and conclusions.

The first time I tried the Indian sweets Lada, the recipe for which I will now tell, lying on the grass in a beautiful park in the city of Krasnodar. The vegetarian guys have organized their own kitchen on wheels, called "Soul Food", they cook different goodies, one of which is these spicy Indian balls. By the way, this is not an advertisement, it is just that they impress me very much 🙂

In general, chickpea flour (recipes from chickpea flour are very diverse) when heated becomes very fragrant, its nutty smell spreads throughout the house when you start frying it in a pan. By the way, you may wonder what is chickpea flour. Chickpeas are delicious chickpea, but it seems to me that it is completely different from ordinary peas, it has a special taste.

Back to the main topic! The Indian sweetness Lada is already waiting for you to cook it, so let's start. Right now, you will find out what to make from chickpea flour.

Update first! I made a video for my YouTube channel, so now you can see even more clearly how to cook a Lada. And subscribe to the channel, there are many interesting things!

Indian sweets Lada: video recipe

Step by step recipe with photo

The recipe for Indian Lada is incredibly simple and can be prepared very quickly. To begin with, put a large frying pan on medium heat and wait until it warms up. Pour chickpea flour into it and start stirring. Calcine the chickpea flour for a few minutes, stirring constantly, until a distinct nutty smell appears. Now turn the heat down and put the ghee in the flour.

Ghee butter is ghee that is melted in a special way, as a result of which all animal proteins (casein) disappear from the butter, and it becomes medicinal, according to Ayurveda. I use real Ghee oil, but almost all the inhabitants of our countries replace it with ordinary butter, having previously melted it in a water bath. I draw your attention to the fact that in this case it will require a little more oil.

And for those interested, I offer my ghee butter recipe ... We prepare it, then we return. We mix the butter with chickpea flour, helping it to melt, until the mass is homogeneous, then add ground cinnamon to the Lada mixture, the recipe for which I am telling, and mix well.

Add to Ladda coconut flakes and nutmeg. If you have a whole nutmeg, just grate it on a fine grater. Stir thoroughly, stir, as you noticed, you need to constantly so that the Indian sweets Lada do not have a burnt aftertaste. Roasted hazelnuts or any other nuts should be crushed (this can be done by covering them with a napkin and tapping with the bottom of a glass) and put into the melted mass, and then stir again thoroughly.

Continuing to stir the Ladda, fry it over low heat for another 10 minutes: all the flavors should come together. We remove the Indian sweetness from the fire, add the powdered sugar, mix everything again until it is completely dissolved, put it on a plate and leave it to cool for a couple of hours. The mixture should be cold so that you do not burn your hands when sculpting the balls and so that the chickpea balls keep their shape and do not spread over the plate.

It's time to roll the balls. To do this, we moisten our hands with water, collect a tablespoon of the Lada mixture, put it in our palm and start rolling a chickpea ball. Put the finished sweet on a plate and repeat the process. If you wish, you can roll the Indian sweets Lada in coconut flakes, crushed nuts or sesame seeds. To do this, pour the selected ingredient into the plates and roll the finished sweet ball in it.

As you can see, the recipe for Indian sweets Lada is very simple. It remains to put chickpea balls in the refrigerator for 15 minutes, and you can start drinking tea! Trust me, this is incredible yummy! In general, chickpea flour dishes are very tasty.

Now you know what you can make from pea flour, and I'll sum it up!

Indian sweets Lada. The recipe is short

We put a frying pan on medium heat and, when it warms up, add chickpea flour into it.
Stirring constantly, heat the chickpea flour for several minutes until a nutty flavor appears.
Reduce the heat, put the ghee butter in the flour or pour in the butter melted in a water bath, mix until smooth.
Pour young cinnamon, nutmeg, coconut and crushed roasted hazelnuts or other nuts into the mass, mix thoroughly.
Continuing to stir, keep Ladda on fire for another 10 minutes.
Remove the mixture for Laddu from the heat, add the powdered sugar and mix thoroughly until completely dissolved.
Transfer to a plate and let cool completely for a couple of hours.
We moisten our hands with water, collect a tablespoon of the sweet mixture, put it in the palm and sculpt a ball out of it.
Optionally, you can roll the balls in coconut, sesame, crushed nuts, pour the selected ingredient into a plate and roll an Indian ball in it.
We put ready-made Indian sweets Lada on a plate and put in the refrigerator for 15 minutes.
Indian sweets Laddu are ready, it's time to drink tea!

As you can see, there is a very delicious recipes from pea flour! Lada Vedic sweets are ready, and I will very soon tell you how to cook stuffed pumpkin with chickpeas and mushrooms ! Not to be missed subscribe to the newsletter of new recipes , it's free! In addition, when you subscribe, you will receive a whole collection as a gift. complete recipes 20 dishes prepared very quickly, from 5 to 30 minutes! Eating fast and tasty - it's real!

Try to cook Lada Indian Vedic sweets, leave comments with ratings and remember that cooking delicious is simple enough and that you are more talented than you might imagine! Enjoy your meal!

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cooking recipe, ingredients. Indian sweets Laddu :: SYL.ru

No big holiday in India is complete without a sweet treat. On large dishes, mountains of jalebi spirals, rectangles of halva, pastila and burfi, and laddu balls are served. Aromas of cinnamon, cardamom, nutmeg, clove and saffron are everywhere. Indian desserts melt in your mouth. Refined taste oriental delicacies give aromatic spices which Indians generously use in their dishes. Today we will tell you how to prepare a fret. It will ideally replace traditional sweets, which, by the way, are not healthy at all, unlike our dessert. Master our simple recipes even inexperienced cooks can do it.

Main ingredients of Indian dessert

Learning how to cook Indian sweets is not difficult. The most important thing in them is ingredients unusual for the Russian taste, such as chickpea flour, mung bean, ghee and others. Spices are of great importance. Nowadays, all the ingredients for the preparation of a wide variety of exotic dishes are easy enough to find in Indian stores. As for the fret, the recipes for which we offer in the article, you will see that the products for different options are selected according to the taste and capabilities of the chef. In fact, every Indian has his own idea of what the ideal laddu should be like.

There are a lot of cooking options for this dish. As a rule, laddu is based on mung bean or chickpea pea flour, sugar or honey, butter, nuts, sesame seeds, dried fruits, spices, sometimes water or milk is added.

Ghee is a butter made from buffalo milk. It is very similar to creamy from cow's milk, but much richer. For laddu, ghee is fine.

Spices are ground into powder with a mortar or coffee grinder and added to the dough and sometimes to the sprinkling.

Preparing nuts

Laddu nuts are peeled from the shell and thin film, dried, and hazelnuts and walnuts are fried. Then they are crushed, but not with a blender, but wrapped in a linen cloth, smashed with a hammer - they turn out to be small enough, but taste good. A nut or a piece of dried date, apricot, raisins, etc. is sometimes placed inside the balls.

The surface of the laddu can be smooth, but sometimes the balls are dipped in powdered sugar with nutmeg crumbs, coconut flakes, fried sesame seeds, poppy seeds, etc. the taste of a cook.

Appetizing balls

Laddu balls are made about the size of an apricot. The most difficult thing in preparing a dessert is to achieve such a consistency of the dough so that it retains a given spherical shape, does not crumble or crawl. If the laddu ball is dropped on the table from a small height, and it does not disintegrate and flatten, then the dessert was a success. Not everyone succeeds in achieving this the first time. The secret to the correct consistency is to gradually mix all the ingredients in small portions with warm ghee. After a few experimentation, everyone usually does it well.

In the classic description, we will explain in detail how the main ingredients of laddu are prepared. V further recipes they should be handled similarly.

Classic Indian delicacy

It will require:

2 cups green mung bean
2/3 cup cashews and almonds;
8 grains of green cardamom
one and a half cups of powdered sugar;
150-200 g ghee oil;
nutmeg for sprinkling.

Put the oil in a warm place or on water bath for melting. Rinse the mash, dry in the oven and crush into flour (you can use a coffee grinder).

Put prepared nuts (peeled, fried and crushed) together with cardamom pounded in a mortar in a bowl, add mung bean flour and powdered sugar there. Stir.

Next, the most important thing begins - the melted butter should be poured in small portions into a bowl with the dry mixture and stirred all the time. It is better to do this with your hands in plastic gloves. When all the ingredients are evenly moisturized and begin to resemble tough dough, the addition of oil must be stopped - too soft dough will blur.

Form into balls the size of an apricot, place on a flat plate and refrigerate. Sprinkle with powdered sugar mixed with grated nutmeg before serving.

Beysan

Beysan fret is made from chickpea flour, cinnamon, cardamom, saffron, ghee, and powdered sugar and coconut.

You need to take about 70 g of ghee and melt in a pan. Pour about 180 g of chickpea flour into the butter. Heat over low heat with constant stirring for 10 minutes. The mixture should acquire a delicate, nut-like flavor. After that, it should be slightly cooled and combined with half a teaspoon of ground cardamom and a pinch of saffron powder, a teaspoon of cinnamon and half a glass of powdered sugar. Knead everything thoroughly. Shape into balls, roll in coconut and place in the cold for final hardening.

Rava

This recipe is based not on pea flour, but on semolina. Making a fret from semolina is no more difficult than from chickpea or mung flour.

In addition to semolina, rava laddu contains ghee, cashews, condensed milk, fine seedless raisins, coconut and vanilla.

Pour one glass of semolina into a frying pan, add two tablespoons of ghee oil and the same amount of chopped cashews. On low heat, bring until slightly discolored and aroma appears. After that, immediately start pouring in the condensed milk. During the whole process, in order to avoid burning of the mixture, it must be continuously stirred with a spoon. At the very end, add a tablespoon of raisins (it must first be soaked in boiling water for a couple of hours), coconut and vanillin. Coconut flakes are needed both for taste and for creating the necessary consistency, so its amount is determined individually. A little warm dough roll into balls. Insert half a nut on top. Cool in the refrigerator and serve.

From chickpea flour

Chickpea flour (1 cup) should be calcined in a dry frying pan until slightly creamy. As soon as a pleasant smell begins to be felt, it must be removed from the fire. Pour in half a glass of powdered sugar and add a teaspoon of cinnamon, a pinch of nutmeg and mashed shambhala beans (a coffee spoon). Then add melted ghee to the mixture. This should be done very carefully. It is necessary that the mass becomes sufficiently plastic. Finally, take a cashew nut and cover it with chickpea dough so that you get a ball the size of an apricot.

For beauty, you can sprinkle ladda with coconut or fried sesame seeds.

Chickpea flour is not always easy to find on the market, but it is quite possible to replace it with pea flour. A fret made from pea flour is no worse.

Almond flour

To prepare this delicacy, you need to take 1 cup of unpeeled sweet almonds, pour over boiling water and peel them. Then grind the almonds in a blender to a state of porridge. Calcine chickpea flour in the amount of half a glass in a frying pan until a pleasant smell appears. Mix the flour with the almonds, add half a glass of powdered sugar, powdered saffron stigmas (5 pieces), 1 clove, 3 cardamom grains and a slice of cinnamon.

To make the mixture more delicate taste, as well as to improve its consistency, you need to melt the butter and gradually stir in the almond dough. As a result, it should fall well off the hands and be easily molded. Roll up balls into which to seal a piece of date. For beauty, laddu can be rolled in nut crumbs and cooled in the refrigerator. Fold in a pyramid before serving.

From dried fruits

There are a great many variations of recipes for the fret. In the absence of chickpea flour and ghee oil, laddu is made from dried fruits and nuts alone. This recipe for a fret can be recommended even to those who are fasting, who are forbidden to eat dairy products. The fact is that not oil, but honey acts as a binder here.

Dried apricots, figs and dates should be passed through a fine-mesh meat grinder. Chop the cashew nuts with a knife. Fry the hazelnuts in a pan, peel and crush. Sesame seeds also lightly heat in a pan.

Put all ingredients except sesame in a bowl and stir. To make it more viscous, add a little liquid honey. Grease your hands with vegetable oil and roll the balls. Roll them in cooled sesame seeds.

Lada, like other Indian sweets similar to it, is usually served with tea, coffee or warm milk. Also, this delicacy is deliciously combined with sour grape wine.

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recipe with photo. Eastern sweets

Oriental sweets are loved by many. These are incredibly tasty fragrant desserts, which are distinguished by the originality of the preparation. Lada, the recipe for which we will consider below, is a very popular sweetness in India.
It is also common in Nepal, Pakistan, Bangladesh and some countries in South Asia. There are several recipes for this dessert. This is a festive dish that is prepared for holidays and other special occasions. This delicacy is distinguished by its spicy taste and high nutritional value.

Small introduction

A fret, a recipe for which may include several ingredient variations, is very easy to prepare. There are several ways. Original recipe Contains mung bean lentils, cardamom, any nuts and ghee. There are more simple options... For example, beysan fret, which is prepared using pea or chickpea flour. A more simplified recipe, rava fret, involves the addition of semolina. In addition to the main ingredients, dried fruits, spices, sesame seeds or coconut flakes are used. These products add new flavors to the dish.

The original recipe for fret

This cooking option is considered the main one. It is used by Indian chefs to prepare a real delicacy. Lada, the recipe of which we will consider further, is fragrant, tasty and very hearty dish. For cooking, you will need two cups of lentils (mung bean), 150 grams of ghee, one cup of almond crumbs, 9 grains of cardamom and 2.5 cups of powdered sugar. First, preparatory work begins. A variety of lentils - mung bean - put on a baking sheet and fry in the oven until golden brown. Then we make flour from the grains in any way. The cardamom seeds must be crushed in a mortar.

Cooking technology

Indian dessert is prepared as follows. In a small bowl, combine the cooked mung bean flour, powdered sugar, cardamom and chopped almonds. Then put the ghee butter in this mass, which must be melted. We add it in small portions, as this product hardens quickly.
Knead the dough from these ingredients. It turns out sweet. It should have a dense consistency. It is necessary to roll dough out of the dough, which must be strong and not crumble. We put the sweet balls in a cool place until complete cooling... Their size should not be large, something like walnuts... After two hours, you can already please your guests with this dessert.

Beysan fret

Lada is an Indian sweet that can be prepared in several flavors. It all depends on the ingredients used. To prepare the basean fret, you need to take 1.5 cups of pea flour, half a cup of melted butter, three quarters of a cup of sugar, and two large tablespoons of semolina. This is a simpler cooking option where the amount of ingredients is minimal. These oriental sweets are very popular because of their simplicity and taste. It is worth trying this dessert once in order to remain a fan of it for life.

Cooking beysan fret

Pour the flour into a deep frying pan and mix it with semolina. Then add oil to this mass and mix thoroughly. Turn on not very high heat and fry the mixture until golden brown. So that it does not burn, we constantly stir with a wooden spatula. A strong fire will not allow the mass to fry evenly and the delicacy will not work. It takes about 7-10 minutes to fry.
At the end, a delicious, slightly sweetish smell of fried flour should appear. At this point, remove the pan and add sugar to it. Mix everything well so that the sugar dissolves, and cool it a little. When the temperature rises slightly above room temperature, we begin to form sweet balls. We cool the delicacy and serve.

Adding flavors

To add new flavors to the treat, we add new ingredients. Sweets from chickpea flour get new flavors and shades. For cooking, take 400 grams of chickpea flour, 250 grams of powdered sugar, 450 grams of butter, 6 pieces of cardamom, 50 grams of peeled hazelnuts, 5 grams of nutmeg, the same amount of cinnamon and 20 grams of coconut flakes. Chickpea flour gives the delicacy an original nutty flavor.

How to cook

Lada is an Indian sweet that is definitely worth trying. First you need to fry and chop the hazelnuts a little. This can be done in any way, even with a rolling pin. Melt the butter in a saucepan. After that, add pea flour to it and cook the mixture for about 20 minutes over low heat. The mass must be constantly stirred so that it does not burn. When the characteristic nutty aroma develops, add the crushed cardamom seeds and the rest of the ingredients.
Mix everything until smooth and keep on fire for about 2 minutes. So the spices will show their aromas in full force. Then turn off the heat and add sugar. Stir until completely dissolved and homogeneous. We cool the mass and sculpt balls from it. We put the fret in the refrigerator - a sweetness that can be eaten in 1.5-2 hours. To prevent the dough from sticking to your hands when forming balls, they must be slightly moistened with water. The top of the fret can be sprinkled with coconut flakes or ground hazelnuts.

Rava fret

Indian dessert rava ladu is very tasty treat... It is prepared on the basis of semolina with the addition of some more ingredients. Sweet balls are very tender and soft. To prepare dessert, you need to take a glass of semolina, which can be replaced with semolina or equal, a quarter cup of coconut flakes, 100 grams of hoy (you can replace it with condensed milk - 0.5 cups), 12 large tablespoons of milk, two tablespoons of ghee (you can take a little more) , half a glass of sugar, 12 cashews, 5 grains of cardamom, and a large spoonful of raisins. Put the ghee in a frying pan and add semolina. Crush the cashews and add them to the first two ingredients.
Fry the mass for about 8-10 minutes. During this time, the color will change and a characteristic smell will appear. The mixture must be constantly stirred so that it does not burn. The result is a crumbly mass of golden color. After that, add the coconut and fry the mixture for about 1-2 minutes. Now add the hoyu. If it is hard, then grate it. If this ingredient is not available, then we take condensed milk. Sugar follows. Its amount can be increased or decreased depending on your preference. Mix all ingredients of the dish thoroughly. Now you need to crush the cardamom seeds and add them to the bulk. We put raisins there too. Mix everything well again. Now it's milk's turn. Add it and knead it thoroughly. The milk must be absorbed and the sugar must dissolve. At this point, remove the pan from the heat. Let the mass cool down and start forming balls. The palms can be greased with vegetable oil or moistened with water. We put the finished frets in a box and put them in a cool place.

Spicy flavors

Various spices are used to make the dessert even more aromatic and beautiful. The cloves will add new notes to the delicacy, and the saffron will color it in a pleasant golden color. Take a cup of semolina, 3 cloves, a cup of sugar, a small spoonful of raisins, saffron (several veins), half a spoonful of ground cardamom, half a cup of water, and two large tablespoons of ghee. First, grind a clove in a mortar. In a frying pan with high sides, heat the ghee and put the cloves and raisins in it. After a while, add semolina and fry the mass over low heat, stirring constantly so that it does not burn. Semolina should not be overcooked, but it is also undesirable to leave it raw, otherwise the fret will be very sticky. The color of the mass should be light brown. After that, put the mixture on a plate. Pour water into a frying pan and add sugar. Heat this mixture and add the saffron veins. We boil them for several minutes so that the spice gives off its taste and aroma. Turn off the heat and add the fried semolina to the pan.
Put the chopped cardamom. Mix everything well. The mixture may appear a little runny, but it will thicken as it cools. Close the pan with a lid and leave for 15-20 minutes. After the dough has cooled down a little and you can pick it up, we proceed to the formation of delicious balls. Lada, the recipe of which is simple and takes a little time to prepare, turns out to be sweet and aromatic. Saffron gives the treat a great color and some flavor notes. The balls can be garnished with whole cashews or dried fruits. After cooling down, put the dessert in a container and send it to the refrigerator.

In order for the aroma of cardamom to be rich, it must be added at the end of cooking. Sometimes recipes contain milk, which makes the dough soft and elastic. But if the fret will be stored for some time, then it is better not to use perishable food. Finished balls are stored in the refrigerator for about 1-2 weeks. If during the preparation of the dough it turns out to be liquid and does not thicken, then it should be kept on fire for a while. Just do not forget to stir it constantly so as not to burn. Indian frets, the recipe of which you can choose at your discretion, will become a decoration of the sweet table.

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Lada (Indian sweets) - a step-by-step recipe with a photo on Povar.ru

Cooking description:

Frets are the most delicate balls that melt in your mouth. This delicacy will definitely become a favorite dessert in your family. This recipe is as original as possible, but instead of ghee, I use regular butter. And that same oil can be made in advance, there are many recipes for its preparation on the Internet.

Purpose: At the festive table
Main Ingredient: Vegetables / Legumes / Nuts / Lentils / Cashews / Almonds / Mash
Dish: Baking / Desserts

1. Put the butter in a saucepan and put it on low heat, melt it a little.

2. Mung bean is a type of lentil. Rinse it thoroughly and put it on a baking sheet in one layer.

3. I send the baking sheet into an oven preheated to 180 degrees until a slightly golden color is obtained.

4. My nuts (almonds and cashews), then chop in a blender or with a knife (rolling pin). It is necessary that whole pieces remain.

5. I heat the pan, then spread the mixture of chopped nuts, fry in a dry pan until a pleasant aroma appears.

6. I grind the dried mung bean in a blender to the state of flour, I do it in several approaches. I sift mung bean through a fine sieve.

7. Large particles that remain in the sieve are sent back to the coffee grinder and filtered through the sieve.

8. As a result, I get mung bean flour, to which I add powdered sugar and toasted nuts. I add the crushed cardamom seeds.

9. Pour 4 tablespoons of flour into a separate bowl and pour in 2 tablespoons of oil, mix well until a damp crumb is formed.

10. I form balls from the crumb, do the same with the rest of the components.

11. I put the finished balls on a tray and put them in the refrigerator for a couple of hours.

12. Sprinkle the finished balls with abundant icing sugar and serve.

Important! The video may differ from the text version of the recipe!

povar.ru

Indian sweets. Lada - a classic recipe

The classic recipe for Lada(difficult performance: but the tastiest in the universe)

Recipes fret, there are a lot of Indian sweets, but very few of them can be compared with those sweets that are prepared in India itself. This recipe is just that - real. In the original language, this ball-shaped dessert is called Nei Urundai. And the recipe for their preparation is very interesting, it is slightly inverted in places. It is the fret Nei Urundai that turns out fragrant, sweet, hearty, spicy, just right, truly Indian! These sweet Indian balls are so delicate that they just melt in your mouth, they are sure to become your favorite treat!

Ingredients

2 cups mung bean (this is a type of lentil - in the form of green peas)
2/3 cup almonds
2/3 cup cashews
1.5 cups caster sugar
8 grains of cardamom
180-200 ml of ghee oil (or 2 packs - 400 gr butter)

Preheat the oven to 180 degrees.

To cook ghee oil this recipe from two standard packages of butter (2 x 200 = 400 g)

While the ghee is slowly melted over the fire, prepare the other ingredients. Rinse the mung bean peas and add a thin layer to a baking sheet.

Put the mung bean in the oven, let it dry there and brown until slightly golden brown.

While the mung bean is drying, wash and mince the almonds and cashews with a blender or knife. The crumb should not be very small.

Heat a frying pan over low heat. Add almond and cashew crumbs. Fry them until golden brown.

When the mung bean is browned, let it cool slightly. It is necessary to grind the mung bean with a coffee grinder into flour. It is better to grind in parts, several tablespoons each (the whole process will not take more than 20 minutes).

Sift the flour into a bowl through a sieve, as unmilled particles in the form of crumbs will remain (as in the photo below). We add the latter again to the grinder with the next portion of the mash for grinding. As a result, no more than 1-2 tablespoons of grains remain unmilled.

Add powdered sugar, crumbs of nuts to the resulting flour from mung bean.

Grind the cardamom using a coffee grinder or mortar. Add to mixture.

By this time, the ghee oil should be ready and cool slightly. Everything is ready to sculpt the balls to the fret.

We form balls to a fret from a mixture according to the instructions

In order to make the balls themselves, you will need a small bowl in which we will mix the resulting mixture for fret with ghee butter in parts.

It is in this bowl that 3-4 heaped tablespoons of the fret mix should be placed and 2 tablespoons of warm ghee oil should be added to the mixture.

Mix the ghee well with the mixture to make a damp crumb. In appearance, this crumb is crumbly, but if you squeeze it, then it should easily keep its shape.

Squeezing the resulting crumb in your palms, form a ball slightly larger than a walnut. In shape, it may not turn out perfectly even, because the mixture is still quite fragile.

Repeat the process of mixing the mixture and ghee and forming balls until the ghee mixture is complete. Try to add just enough ghee to the mixture to form a ball. Otherwise, if you overdo it with oil, the ball will "float" and will not keep its shape. When all the balls are ready, send them to harden in the refrigerator for 1-2 hours.

Your aromatic and spicy Indian sweets are ready. Serve sprinkled with icing sugar!

Alternative recipe for fret

This cooking option is often found in books on Vedic cuisine... It is also delicious, but it cannot be compared with the first one. On the other hand, this fret recipe is simpler. To prepare it you will need:

460 g butter
4 cups chickpea flour (or regular pea flour)
2 tbsp. l. grated coconut
2 tbsp. l. walnut or hazelnut (hazelnuts), coarsely chopped
1/2 tsp ground cardamom seeds
250 g icing sugar

Melt the butter in a frying pan, add flour to it and fry for about 15 minutes, stirring constantly (it should begin to spread a nutty flavor). Add, while stirring, coconut, walnuts and ground cardamom. Fry for another two minutes, stirring well. Then remove the pan from the heat, add the powdered sugar and stir well. Put the mixture in a mold (baking sheet), and put the mold in a cold place. When the fret has solidified, cut it into squares or diamonds. Each bite can be garnished with a cashew nut.

A source

Ingredients for the Lada recipe:

Pea-nutty sweetness

Today we are preparing Indian sweets fret. This is a dessert made from pea flour (chickpea flour), butter or ghee, with nuts, coconut and sweet spices: cinnamon, cardamom and nutmeg.

Friends who tasted food noted that the sweetness was delicious and similar to a nutty shortbread cookie. In my opinion, fret is one of the most delicious desserts which I was preparing at the moment.

As for the features of cooking, everything is very simple: even a beginner can handle it. When choosing ingredients, it is advisable to use chickpea flour, because it makes cookies tender nutty.

How to cook a dish step by step with a photo at home

To prepare a fret, you need chickpea flour, butter or melted butter, powdered sugar, coconut, any nuts and spices: ground cinnamon, nutmeg and cardamom.

Dry the nuts in a dry frying pan, remove the husk and grind in a mortar or rolling pin.

Melt the butter in a heavy-bottomed pan.

Add chickpea flour and stir occasionally for 15 minutes over low heat, a nutty flavor will soon appear.

Then add ground cardamom seeds, cinnamon and nutmeg, as well as nuts and coconut. Mix everything thoroughly and keep on fire for about 2-3 minutes until the spices reveal their aroma.

Transfer the mass to a plate and cool to room temperature.

Then, wet your hands in water, roll into balls the size of a walnut or larger. Decorate with nuts if desired. Put in a cold place for 30 minutes. Dessert is ready!

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Laddu (fret) from pea flour

Today we have great recipe for those with a sweet tooth - laddu (fret) made from pea flour. This is a popular Indian sweet that is always prepared for the holidays and is very popular with children.

The recipe for this amazing delicacy was sent by Masha M:

Laddu Is a traditional South Asian sweet made from flour and butter. This laddu recipe is somewhat different from those usually published under this name. It is made from ordinary pea flour, and not from traditional chickpea flour, which is not always and not always available, and it is not very cheap. So to speak, the recipe is adapted to our Siberian conditions)))
It also differs in a small technological subtlety - frying dry flour, which helps to avoid the characteristic taste of pea porridge in the finished laddu and gives it some even nutty notes. At least everyone who tried this dish with me could not determine what it was made of. And it is done very, very simply.
The biggest challenge is getting the pea flour. It is on sale, but not many manufacturers supply it. I know the Vladimir brand "Garnets", they specialize in the production of "alternative" flour: whole grain wheat, oatmeal, etc. I make pea flour from crushed peas myself: at one time I went broke and bought a special mill for this purpose.

Pea flour laddu

Composition:

160-180 gr (1 cup) pea flour
180-200 gr (1 pack) butter
100 g (1/2 cup) sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom (can be substituted with nutmeg)
3-4 teaspoons of coconut flakes or toasted nuts (walnuts, cashews) for sprinkling (optional)

How to make ladda (fret) - recipe:

Delicious fret ready

Advice: Consistency ready meal highly dependent on the quality of the oil. The fattier the oil and the less it contains vegetable fats, the harder the laddu is. If it crumbles too much, next time add 2-3 tbsp. spoons of milk.

Ladu (laddu)

P.S. If you liked the recipe for the fret, subscribe to updates, we will still have many delicious dishes!

Bon Appetit!

vegetarianrecept.ru

TOP-5 Indian sweets and recipe "Lada" - INDIASTYLE

Content:

Sweet traditions of India

What are Indian sweets made from?

The most attractive Indian desserts

Lada - a recipe for the original Indian sweets

Kitchens different nations and countries are sometimes radically different from each other, but something is sure to be present in the menu of every country and people. It's about desserts. Depending on the climatic conditions and the prevailing traditions, the role of sweets can be either a prepared delicacy or simply a fruit plucked from a branch. But no cuisine in the world can surpass Indian sweets, the number of types and taste of which will turn the head of every sweet tooth.

Indian sweets are almost a work of art

Sweet traditions of India

Why are sweets so popular in India? The fact is that according to the prevailing Indian beliefs, the gods are very fond of sweets. That's why confectionery- this is both a dessert for every day, and a way to thank the gods by bringing sweets to the temple as an offering, and a way to show your sympathy when meeting a new person.

Sometimes sweets are decorated with edible gold or silver foil

From here you can get a little tip for travelers. If an Indian treats you to something sweet, do not refuse in any case. Even if you don't like desserts at all. Then leave the treat in the temple or share with someone, but be sure to accept the gift, otherwise you will offend the hospitable Indian. But still, brew a fragrant Indian tea and try the treat.

There are no chemical additives in Indian desserts

A less romantic reason for the large amount of sweets in India is that India is one of the world's leading sugar producers. It follows from this that sugar in the country is always available and cheap enough to make many delicious treats... You can buy or even treat yourself to sweets in almost any Indian store.

Indian sweet shops are always crowded

What are Indian sweets made from?

The sweets themselves are not the most healthy food especially if overused. But Indian ones are still slightly less harmful, because they are prepared from ordinary products without the use of various preservatives and other artificial additives. Indian sweets recipes contain only fruits, milk, nuts, ghee, spices and, of course, a lot of sugar. Most often it is brown unrefined sugar, but jaggeri (cane sugar), palm gur and honey are also found in recipes for Indian sweets.

Beautiful presentation is an important point

The recipes for traditional Indian sweets are probably thousands of years old. Cooking tricks and precise recipes are passed down from generation to generation of confectioners in India, who are called halvays. When tasting Indian sweetness, know that you are tasting confectionery excellence honed over many generations and centuries of history.

Some recipes for sweets are kept in the strictest confidence.

If you go to travel to India, be sure to visit the place called Orchha. This is a very small village, which no one would have heard of if it were not for the huge number of pastry shops. It is safe to say that Orchha is the sweet heart of India, because only there you can taste so many different sweets that you will provide your dentist with a job for a year.

They are delicious ... forgetting their taste is unrealistic

The most attractive Indian desserts

To give you an idea of the variety of sweets in India, here is a small list of the most popular ones.

Festivals are the best opportunity to sample as much Indian sweets as possible

Sweet samosa

This is the Indian version of pies familiar to all of us from childhood with fruit filling... The pre-fried fruit is wrapped in a sweet dough and then fried in a large amount of ghee. The hardest part of the recipe is to seal the pie with high quality so that all the juice and sweetness of the filling does not leak out during frying.

Samosa can be eaten hot or cold

Burfi

This delicate fudge is made from milk, butter and sugar. Sesame, coconut, pistachios and others are also added as a flavoring agent in burfi. Modern Indian pastry chefs make sweetness from powdered milk, but traditional recipe assumes long-term thickening of fresh milk by evaporation of moisture.

An edible souvenir from India will be appreciated by both children and their parents

Jalebi

This Indian sweetness is familiar to everyone who has ever been to India. Due to its simplicity of preparation and storage, jalebi can be found at every turn in any Indian city.

Grown Indians do not like this sweetness, but children love it.

Rasmalay

Amazingly tender paneer cheese balls under creamy sauce loved by many tourists. This Indian sweetness is considered one of the most exquisite even in India. Unfortunately, you can try it only in India, because paneer cannot be found in stores in our country, and with another cheese it will not be an Indian sweet at all.

This dessert is worth visiting India

Halava

From her comes the Indian name for confectioners. This is one of the most important Indian sweets, especially in Krishnaism. Halava can be tasted in almost every Indian temple. It is often left as an offering to the gods and is also used in other religious practices. Prepare sweetness from semolina, nuts and sugar syrup.

If you are especially fond of a dessert while traveling in India, do not hesitate to ask the chef for the recipe. Indian pastry chefs are happy to share recipes for traditional sweets. They will also recommend how you can replace this or that ingredient and suggest a couple of tricks so that everything works out perfectly at home.

A couple of spoons in the morning - and the feeling of satiety will not leave the whole day

Lada - a recipe for the original Indian sweets

In the meantime, you pack your bags and look for tickets to India, try to make dessert Lada for real Indian recipe.

Ingredients for the fret:

500 gr. ghee oil
400 gr. chickpea flour
75 gr. coconut flakes
100 g chopped almonds, hazelnuts, or pistachios
0.5 tsp ground cardamom
250 g icing sugar

All the ingredients of the recipe for this Indian sweet are easy to find in stores, and you can make chickpea flour yourself from whole chickpeas.

This Indian sweet is one of the most festive dishes India

Step-by-step instructions for making Indian sweets:

Place the oil in a skillet or thick-walled saucepan and fry the chickpea flour in it until a pleasant aroma and characteristic golden hue appears. It will take no more than 15 minutes, the main thing - do not forget to constantly stir the flour.
Then add coconut, nuts and cardamom to the pan, stir well and continue to fry for another 2-3 minutes.
Extinguish the heat, add powdered sugar to the mixture, stir and leave to cool at room temperature.
When the mixture cools a little, roll it into balls, which can be rolled in powdered sugar or coconut, garnished with berries or mint.

Lada in translation from Sanskrit means "small ball"

Deliciously aromatic Indian sweetness is ready. Rest assured that once you've cooked a fret at home, you will definitely want to travel to India to taste the rest of Indian sweets.

Indian sweets are some of the most delicious in the world, and Laddu proves it. An oriental dessert made from chickpea flour, which is usually prepared in India, turns out to be amazingly tender. In its shape, this sweetness resembles small balls, which are often decorated with nuts or coconut. It all depends on which Laddu recipe was chosen. After all, there are several interpretations of this sweetness, which in the original language is called Nei Urundai. But it is worth making a reservation right away that regardless of which recipe you have chosen, do not worry: the dessert will turn out as it should. The delicacy always comes out melting in the mouth, sweet, aromatic, spicy. Moreover, such sweets are also very satisfying. So you don't have to worry about the figure.

Cooking time - 3 hours.

Servings Per Container - 8.

Ingredients

To make an Indian Ladda recipe, you will need to use the following set of ingredients:

cardamom - 8 grains;
almonds - 2/3 tbsp.;
masha - 2 tbsp.;
cashews - 2/3 tbsp.;
icing sugar - 1.5 tbsp.;
ghee oil - 200 ml.

On a note! Certainly some unusual ingredients that make up this dessert may confuse you. In fact, there is nothing supernatural behind these names. Mung bean is a special type of green lentil, and ghee can be substituted for butter. You need to take it 2 packs, that is, 400 g.

How to cook an Indian Ladda recipe

The recipe for Laddu Indian sweets has some subtleties and features, but if you wish, it will not be difficult to understand them. If before cooking oriental sweetness from chickpea flour you will get acquainted with the proposed step by step recipe with photos and videos that are selected for novice cooks, then insurmountable difficulties will definitely not arise.

If you have prepared all the products that you need in the course of making sweets, then you can get down to business. Turn on the oven immediately. Gradually, the oven should reach 180 degrees. Then you need to take 2 packs of butter and melt it. The result is ghee oil. It is necessary to heat the product slowly, and in the meantime it is worth dealing with cereals. Green lentils(you can just take chickpeas) is thoroughly washed. Then it will need to be laid out in a thin layer on a baking sheet.

The groats are sent to a preheated oven. In it, the product will simply need to be dried and lightly browned. As a result, it should acquire a characteristic golden hue.

While the butter is slowly melting and the cereals are drying in the oven, there is no need to waste time. You should deal with nuts. Immediately, you need to take both varieties - cashews and almonds. Place the nuts in a food processor or blender bowl. Cashews and almonds will need to be crumbled. You can use a more familiar method - finely chop the nuts with a knife. In any case, keep in mind: nut chips should not resemble dust. Make it more textured.

A dry frying pan is heated over low heat. A walnut blank is sent to it. Almond and cashew crumbs will need to be calcined until golden brown.

When the cereal is browned in the oven, you should give it a little time to cool down. Then the product is ground to flour in a coffee grinder.

On a note! To get a truly homogeneous powder, it is better to grind the cereal in portions. It is optimal to take a couple of tablespoons of cereal and grind it. This will take about 20 minutes.

Through a sieve, you will need to sift the resulting flour in order to prevent too large particles from entering the delicacy.

Pour icing sugar into the resulting flour. Then the nut mass should be put there. Everything gets mixed up.

Cardamom is kneaded in a mortar. The resulting composition is sent to the total mass. The oil is poured into the same place. Ready mass is stirred. It is necessary to form small sweets from it in the form of Lada balls.

Note! For the formation of sweets, it is worth taking a separate bowl to make the dessert in parts. So, in this bowl it is worth pouring 4 tbsp. l. "Flour" and pour in 2 tbsp. l. oils. Balls are molded from this mass. And so, until all the components run out.

The crumb must be squeezed with your hands so that it lends itself to sculpting and keeps its shape. It is optimal to roll Lada balls no more than a walnut in size. Lumps do not always turn out perfectly even and smooth.

The finished Indian delicacy Lada must be sent to the refrigerator for 2 hours to solidify. Then the dessert can be sprinkled with icing sugar.

Video recipes

If you do not know how to cook Lada according to an Indian recipe, check out the video recipes:

Today we have a great recipe for those with a sweet tooth - laddu (fret) made from pea flour. This is a popular one, which is always prepared for the holidays and is very popular with children.

The recipe for this amazing delicacy was sent by Masha M:

Laddu Is a traditional South Asian sweet made from flour and butter. This laddu recipe is somewhat different from those usually published under this name. It is made from ordinary pea flour, and not from traditional chickpea flour, which is not always and not always available, and it is not very cheap. So to speak, the recipe is adapted to our Siberian conditions)))

It also differs in a small technological subtlety - frying dry flour, which helps to avoid the characteristic taste of pea porridge in the finished laddu and gives it some even nutty notes. At least everyone who tried this dish with me could not determine what it was made of. And it is done very, very simply.

The biggest challenge is getting the pea flour. It is on sale, but not many manufacturers supply it. I know the Vladimir brand "Garnets", they specialize in the production of "alternative" flour: whole grain wheat, oatmeal, etc. I make pea flour from crushed peas myself: at one time I went broke and bought a special mill for this purpose.

Composition:

160-180 gr (1 cup) pea flour
180-200 gr (1 pack) butter
100 g (1/2 cup) sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom (can be substituted with nutmeg)
3-4 teaspoons of coconut flakes or toasted nuts (walnuts, cashews) for sprinkling (optional)

How to make ladda (fret) - recipe:

Delicious fret ready

Advice: The consistency of the finished dish is highly dependent on the quality of the oil. The fattier the oil and the less vegetable fats it contains, the harder the laddu is. If it crumbles too much, next time add 2-3 tbsp. spoons of milk.

Ladu (laddu)

P.S. If you liked the recipe for the fret, we will have many more delicious dishes!

Bon Appetit!

Juliya recipe author

Having once again enjoyed the tasty treat prepared yesterday, I sit down to describe its preparation.

Laddu is a traditional Indian sweet, I made it according to the recipe from the book Vedic Culinary Arts. The main component is chickpea flour. It is not so easy to find it in stores (at least, I specially bought it in Moscow), but I have one idea how to get it in a different way. The idea has not been tested yet, but I will share it. In the markets, where spices are sold by weight, they also sell mung bean, chickpeas and something else exotic for our places. Perhaps chickpea flour can be obtained by grinding chickpeas in a coffee grinder, if it succumbs .. In general, these are thoughts aloud .. So, let's get down to the recipe.

What is necessary:

chickpea flour 400 g butter 450 g icing sugar 250 g coconut flakes 2 tablespoons hazelnuts or walnuts 2 tablespoons ground cardamom 0.5 tsp (or cinnamon 1 tsp)

Take a frying pan and melt the butter.

Pour in chickpea flour and begin to fry it, stirring constantly.

In between stirring (or beforehand) chop the hazelnuts or walnuts.

Fry the chickpea flour for about 15 minutes, it becomes darker. After 15 minutes, add chopped nuts, coconut and cardamom, stir and fry the mixture for another 2 minutes. Then turn off the heat and add the powdered sugar.

Mix everything thoroughly again, the mixture becomes a little liquid when the powdered sugar melts. We will need some forms for laying out the mixture. I took what was at hand, a plastic container. The main thing is that in this form you can cut with a knife what we get. We spread the mixture into a mold. From the remnants I got three balls, which later took the form of hemispheres

By the way, in the photos there is a way out of half of the recipe, and I give the number of ingredients for the full recipe, so count on.

You can put halves of nuts on top. We put the mold in the refrigerator or in the freezer, if you want to try it quickly
When the mixture hardens, we take it out of the refrigerator and cut it into cubes or rhombuses.

These are the laddu - delicious and very nutritious. Remember that chickpeas are legumes, so it is advisable to use this dish at lunch. Bon appetit!

PS: and the next time I came across another container that was more suitable in size, I put the whole mass in it and put the nuts on top more often. Then it was possible to cut the laddu into a larger number of pieces after solidification, which is also important

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