Jaggery laddu (gur ke laddu)
Preparation Time
10 minutes
Cooking Time
40 minutes
Difficulty Level
moderate
Meal Type
Dessert
Serves 12
Key Ingredients
- Jaggery powder
About This Recipe
Most laddu start with besan, but a gur laddu made with whole wheat atta is lighter: the flour is roasted in ghee until it smells nutty, then bound with a one-thread jaggery syrup. The atta gives a crumblier bite than besan, and the gur brings its molasses-like depth instead of white sugar.
The syrup is the whole technique. Jaggery is melted with a little water and simmered only to a one-thread stage; a drop pressed between finger and thumb should pull a single short thread, and a drop in cold water should gather into a soft ball. Stop there. A syrup boiled past that point sets hard, and the laddus come out like candy instead of soft and crumbly.
Jaggery cubes or a broken block of gur work in place of the powder. A spoon of roasted sesame or crushed groundnuts stirred in with the cardamom adds bite. Stored in an airtight tin, the laddus keep for about two weeks and soften further on day two.
Ingredient List
Serving Size:
1x
2x
3x
Laddu mix
- Whole wheat flour (atta) — 2 cups
- Ghee (half for roasting the atta, half into the mix) — 8 tbsp
Syrup
- Jaggery powder — 180 g
- Water — 1/4 cup
- Cardamom Powder — 1/2 tsp
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Serving Suggestions
Eat one after dinner as a small sweet, or crumble it over warm milk for breakfast. One laddu in a lunchbox travels well. Warm them gently on a tawa if they have firmed up in the cold. More gur-based sweets are in the jaggery recipes roundup.
Tips for Cooking Jaggery laddu (gur ke laddu)
Roast the atta on low heat for the full time; a hot kadhai browns the outside and leaves the inside raw. Judge the syrup by tests, not minutes: single thread between the fingers, soft ball in cold water. Shape while the mix is still warm, and grease your palms so it does not stick. Overworked mix makes tough laddus.
Chef’s Note
One laddu comes to about 208 kcal with 10.3 g of fat, nearly all of it ghee, and 2.4 g of protein with 2.2 g of fibre from the atta. They are a small, dense sweet, so one or two are enough. The flavour deepens as they sit in the tin.
Per serving (approx.): 208 kcal, protein 2.4 g, carbs 26 g, fat 10 g, fibre 2.2 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 22, 2026
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