Dhosa ladoo
Wheat and jaggery ladoo
Baked wheat cake ground and bound with jaggery, ghee and nutmeg
Dhosa ladoo is a traditional Gujarati ladoo: a thick wheat and gram flour dough is baked twice until dry, ground to a coarse crumb, then bound with melted jaggery and warm ghee and pressed into balls. They're crumbly, rich and warm with nutmeg, with poppy seeds on top. Makes about 35, and they keep well for festivals.
- Total time
- 160 min
- Difficulty
- hard
- Serves
- 18
Ingredients
For the dough
- 2 ¼ lb coarsely ground wheat flour
- 8 oz gram flour (besan)
- 1 cup oil1 cup
- 1 cup milkwarm, approximately, for binding
For the ladoo
- 3 ½ tsp ground nutmeg3–4 tsp
- 1 ¼ lb jaggery
- 1 ⅜ lb gheethick, warmed
- 2 tbsp poppy seedsfor the tops
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Method
0/12 doneStep 1: Mix 2 ¼ lb coarsely ground wheat flour and 8 oz gram flour (besan), rub in 1 cup oil, and knead into a firm dough, adding just enough warm 1 cup milk to bring it together.
10 minStep 2: Press the dough firmly into a cake tin to make a cake about 5 cm thick. Heat the oven to 475°F (450°F fan).
Step 3: Put the tin in, turn the heat down to 300°F (275°F fan) and bake for 1 hour, until light brown.
60 minStep 4: Take it out and cut horizontally into 2 layers, each about 2.5 cm thick.
Step 5: Bake both layers again at 350°F (325°F fan) for 15 minutes, until brown and dry all the way through.
15 minStep 6: While still warm, break into pieces and grind in a chopper, or pound with a pestle and mortar (khandni).
Step 7: Sieve the mixture twice through a sieve with long holes to get an even, coarse crumb. Mix in 3 ½ tsp ground nutmeg.
Step 8: Melt 1 ¼ lb jaggery in a large pan over a very low heat. Add the sieved mixture and mix well.
10 minStep 9: Warm 1 ⅜ lb ghee until melted and rub it thoroughly into the mixture with your hands.
Step 10: Press the mixture into a basin and leave for 3–4 hours to firm up.
210 minStep 11: Shape into ladoos about 5 cm across and press 2 tbsp poppy seeds on top. Keep in an airtight box.
20 minStep 12: Tip: if you use chapati flour instead of coarse wheat flour, add 200 g semolina for texture.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 7 g
- Carbs
- 58 g
- Fat
- 34 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dhosa ladoo take?
- About 160 minutes in total: 60 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 18 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
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