Welcome to Gyaan Ka Saagar's Bhakti Bhojan. Join Indra Laloo as she teaches the art of making traditional Hindu food items normally used for puja(s) and prayer services around the world. Although there are various methods in making these items, we will focus on the cooking style from Trinidad and Guyana.
In this episode of Bhakti Bhojan, we are taught how to make ladoo by Indra Laloo assisted by Devi Misir.
To make Ladoo
1 1/2 cup of grind daal (yellow split peas)
1 1/2cup water
2 cups of oil
1/2 cup condensed milk
2 teaspoon cardamom (elachi, elychee)
1 teaspoon saffron
2 tablespoon Ghee
1 cup sugar
2 teaspoon of freshly ground ginger
1: Place oil under low to medium high heat until hot
2: Mix 1 1/2 cup of grind daal with 1 cup of water and add 1 teaspoon saffron to give color. Let the mixture sit for a few minutes if needed until oil is hot.
3: Make little balls with mixture and place in oil to cook. Remember that the shape does not matter, just place little amounts of the mixture in oil until cooked
4: Fry to a light brown color and remove from oil
5: Use a mill and coarsely grind the cooked mixture (daal)
6: Make the paag (hot sugar water which is thick in appearance) by boiling 1/2 cup water with 1 cup of sugar
7: Add 2 tablespoon ghee, 2 teaspoon cardamom (elaichi, elychee), 2 teaspoon of freshly ground ginger to the grounded mixture and mix
8: Add 1/2 cup of condensed milk to mixture and mix
9: Add the paag to the mixture of grounded daal and stir with a pot spoon
10: Make into little round balls and let cool (place in the refrigerator if needed)
11: Add some love and enjoy!