Mango Ladoo (With Khoya)
Mango Ladoo is a melt in mouth indian mithai (sweet) recipe made with mango pulp, sugar semolina(rava) and mawa.
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
The nutrition values indicated in this recipe are an estimation only.
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. 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.
Nutrition
Calories: 153kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 18mgSodium: 71mgPotassium: 0.1mgFiber: 0.1gSugar: 3gVitamin A: 468IUVitamin C: 2mgCalcium: 172mgIron: 2mg
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