Mango Ladoo is an indian mithai (sweet) recipe made with just 5 ingredients. They are are melt in the mouth and quick to make. With sweet mango flavor in every bite, these will easily become your favorite!
I made these as an offering to Lord Ganesha on occasion of Ganesh Chaturthi. In our family even though the celebrations didn't look as elaborate as in other parts of India, a small pooja was conducted and my grandmother offered homemade ladoos(often besan ladoo), lighted a lamp and chanted during this time of the year.
These mango ladoo are made with mango pulp(fresh or canned), rava/suji/sooji (fine semolina), crumbled mawa, powdered sugar and ghee. They are flavored with saffron and fresh ground green cardamom powder and come together pretty quickly in about 30 minutes or so.
About My Recipe
When mangoes are in season, I recommend that you make these ladoos using fresh mango puree, however since the mango season is already over, I used canned mango puree today and it worked beautifully.
Secondly, I used mawa in making these mango ladoo. These days good quality khoya is available in stores. I use vadilal khoa which is creamy and so delicious. If you cannot find, you can make instant khoya at home using few ingredients.
The recipe is pretty straightforward and calls for very few ingredients, you can easily find the things in indian and/or american stores. These mango ladoos are
- Quick and easy to make.
- Soft and melt in the mouth - kids will love them!
- Perfect last minute treat for festivals or celebrations.
- Can be easily made nut free (skip the nuts on top)
- Bursting with mango flavor.
Ingredients
- Sooji (Fine Semolina)- For mithai or desserts I always recommend using fine semolina because it preserves the melt in the mouth texture of the sweets. Fine sooji is easily available in indian stores.
- Mango Pulp - Canned or fresh mango pulp, any kind will work. If you are making mango pulp at home, make sure to strain it after grinding to get rid of any strings.
- Mawa - Mawa is solidified milk made by slowing cooking milk for hours. I use both store bought and homemade depending on what's easier for me that day. If you wish, you can use whole milk powder (unsweetened) in this recipe.
How to Make Mango Ladoo (Step by Step Pictures)
- In a 10 inch pan (I prefer to use non stick), melt the ghee and add semolina to it. Toast the semolina for 8-10 minutes on low heat, stirring continuously. You dont want the color of semolina to change but it should not remain raw.
Tip:- I play on the safe side and use a non stick pan, however any kind of kadai that you use in your kitchen for sweets making is fine to use too.
- Once toasted, add the mango pulp and powdered sugar. Stir. You will see that in 1-3 minutes, the semolina will absorb the moisture and the consistency will be soft but not runny.As reference, the consistency will be similar to sooji halwa.
- Add the crumbled or grated mawa next and thoroughly mix together everything until you don't see any white. Also add the cardamon and saffron strands.
Note :- To make green cardamom powder, simply take out the seeds from pods and crush using mortar-pestle.
- Cook the ladoo mixture for about 10-15 minutes on low heat until you are able to fold it over itself and it starts clumping around the spoon. At first, the mixture will appear very loose, but as you continue stirring and cooking, it will gradually form into a smooth, non-sticky dough that begins to pull away from the pan easily. Don't overcook else the ladoos will become chewy.
- Transfer the mixture to a plate and let cool down till its okay to touch. You can refrigerate it as well for rolling ladoos later.
- If needed, smear some ghee on your hands and roll between palms to form ball shaped ladoos. you can make as big or little as you wish. Done!
Storing Mango Ladoos
Store mango ladoos for 1 week, refrigerated. These are best enjoyed if you take them out of the fridge for 30 minutes prior to serving.
Tips for Perfect Ladoo
- A perfect ladoo holds its round shape at room temperature (without flattening at the bottom) and is melt in the mouth to bite into. Don't feel tempted to add a lot of ghee else ladoo will not hold shape.
- Since you want the color of the mango to shine, take care while roasting the semolina so that it does change color.
- Cook the ladoo mixture on low heat, always.
- If you making mango pulp at home, do not add water or milk while doing so. Strain the homemade puree to make sure its smooth. The thicker your mango puree is, the quicker the mango mixture comes together.
- Take care to cook the mixture just about it starts leaving sides of pan and starts clumping around the spoon, if you cook too much, the ladoos will become chewy and sticky.
Mango Ladoo (With Khoya)
Ingredients
- 4 tablespoon ghee measure after melting + extra while rolling
- ½ cup(~90g) fine semolina rava/sooji/suji
- 300 g mawa
- ¾ cup mango pulp
- ⅓ cup(~50g) powdered sugar (can go up to ½ cup ), adjust depending on how sweet your mango puree is
- ½ teaspoon cardamom powder (from seeds of 2-3 green cardamom pods)
- 10-12 saffron strands
Instructions
Preparation
- Crumble or grate the mawa/khoya. If its at room temperature khoya crumbles very easily with hands else you can use a grater.
- Make green cardamom powder by adding seeds to a mortar pestle and grinding.
- If you are using fresh mango, peel and puree the mango in a small blender. Strain the pulp to get rid of any strings.
Make Mango Ladoo
- In a 10 inch pan (I prefer to use non stick), add melted ghee and add semolina to it. Using a wooden spoon or spatula, toast the semolina for 8-10 minutes on low heat, stirring continuously. You dont want the color of semolina to change but it should not remain raw. Once its done, you will smell a wonderful aroma. Tip:- I play on the safe side and use a non stick pan, however you can use any kind of kadai that you use in your kitchen for sweet-making'
- To the sooji, add the mango pulp and powdered sugar. Stir. You will see that in a minute or so, the semolina will absorb the moisture and the consistency will be soft but not runny(similar to sooji halwa).
- Add the crumbled or grated mawa next and thoroughly mix together everything until you don't see any white. Also add the cardamon powder and saffron strands. Note :- To make green cardamom powder, simply take out the seeds from pods and crush using mortar -pestle
- Cook the mixture, stirring gently for about 10-15 minutes on low heat until you are able to fold it over itself and it starts clumping around the spoon. At first, the mixture will appear very loose, but as you continue stirring and cooking, it will gradually form into a smooth, non-sticky dough that begins to pull away from the pan easily.Right off the stove, the mixture will feel very soft but by the time it cools down, you will notice that its manageable. Tip:- Don't overcook else the ladoos well become chewy.
- Transfer the mixture to a plate and let cool down till it's okay to touch. You can refrigerate it as well for rolling ladoos later.
- To roll the ladoos, if needed, smear some ghee on your hands, take portions of the mixture and form into small ball shape. Ladoo is ready. you can make as big or little as you wish. Done!
- Storing - You can store mango ladoos for 1 week, refrigerated. These are best enjoyed if you take them out of the fridge for 30 minutes prior to serving.
Notes
- A perfect ladoo holds its round shape at room temperature (without flattening at the bottom) and is melt in the mouth to bite into. Dont be tempted to add lot of ghee.
- Since you want the color of the mango to shine, be careful while roasting the semolina that they don't change color.
- Cook the ladoo mix on low heat, always.
- If you making mango pulp at home, do not add water or milk while doing so. Thick pulp is okay to use.
- Take care to cook the mixture just about it starts leaving sides of pan and starts clumping around the spoon, if you cook too much, the ladoos will become chewy and sticky.
st says
I know there must be some science behind using powdered sugar. Any chance raw cane sugar can be used? If yes same ratio?
Tanvi says
Powdered Sugar available here in the states has a little cornstarch mixed in it that helps with smooth texture as well as absorbing moisture. For using raw sugar, simply grind it a little and use 1/3 cup. You may have to cook a little longer (extra 3-5 minutes) to get rid of extra moisture but should be okay.
Shweta says
Your recipe looks really amazing !! Would love to try it ?. Just a quick question . In case I take milk powder the amount is 300 grms ( similar to that of mava or equal quantity as to the tbsp of milk mentioned . Thankyou !