Urad dal laddu
Preparation Time
15 minutes
Cooking Time
19 minutes
Difficulty Level
easy
Meal Type
Dessert
Serves 12
Key Ingredients
- White urad split (urad dal)
About This Recipe
Urad dal laddu is a traditional sweet made by roasting urad dal until it turns golden, grinding it to a fine, fragrant flour, and binding the flour with jaggery and ghee while it is still warm. The dal carries the flavour: roasted deep golden, the flour tastes nutty and almost caramel; roasted pale, the laddu tastes raw and floury.
The binding ratio that holds without any syrup is about 4 parts urad flour to 3 parts jaggery to 2 parts ghee, and this recipe uses close to that: 1 cup (200 g) of white urad split, 10 tbsp (150 g) of jaggery powder and 6 tbsp (90 g) of ghee. The warm ghee melts the jaggery into the flour, and the mass is rolled while still a little warm, so the laddus set firm and stay soft inside. The dal's nutrition is on the urad dal hub, with the full per 100 g breakdown on the urad dal nutrition per 100g page.
Roast on low and stir without stopping; the dal colours slowly, then darkens fast, and a burnt batch tastes bitter. Kept in an airtight tin at room temperature, the laddus stay good for about two weeks.
Ingredient List
Serving Size:
1x
2x
3x
Laddu
- White urad split (urad dal) — 1 cup
- Jaggery powder — 10 tbsp
- Ghee — 6 tbsp
- Cardamom Powder — 1/4 tsp
- Cashew nuts — 12 nos
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Serving Suggestions
Serve one laddu with a glass of warm milk, or set a plate of them out with tea. They travel well, so they suit a lunchbox or a festival gift box. A laddu is rich, so one with tea is enough; keep the rest in the airtight tin until you need them.
Tips for Cooking Urad dal laddu
Roast the dal until it is evenly deep golden, like roasted chana; that is the colour at which the laddu tastes right. Grind the roasted dal only after it has cooled fully, or the flour clumps in the jar. Warm the flour and ghee together before adding the jaggery, so the jaggery melts evenly into the mix. If the mass crumbles instead of holding, warm it a little more and knead again.
Chef’s Note
Shape the laddus while the mix is warm enough to handle comfortably: it rolls smooth then, and the laddus set without cracks. Press one fried cashew onto each laddu while it is still soft, and let them cool completely before stacking them in the tin. One laddu comes to about 166 kcal with 4.1 g of protein and 2.0 g of fibre.
Per serving (approx.): 166 kcal, protein 4.1 g, carbs 19 g, fat 7.8 g, fibre 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
May 10, 2026
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