THE THEME FOR THIS WEEK IS" IS EVERYTHING ROUND A LADDU? "
Wishing everyone A Very Happy Gudi Padwa & Ugadi & Chetti Chand.
Gudi Padwa in Maharashtra is the beginning of New Year and is considered as one of the 3.5 shubh muhurats for any kind of purchase or for any new beginnings.
I feel that my blog revival is also a new beginning for the blog & what better way and day to do so than on Gudi Padwa..
My today's post is on making Rice Flour Laddoo or Chawal ke laddu or as we call in Marathi Tandulyache Ladu
Rice flour too has its set of benefits :
Gudi Padwa in Maharashtra is the beginning of New Year and is considered as one of the 3.5 shubh muhurats for any kind of purchase or for any new beginnings.
I feel that my blog revival is also a new beginning for the blog & what better way and day to do so than on Gudi Padwa..
My today's post is on making Rice Flour Laddoo or Chawal ke laddu or as we call in Marathi Tandulyache Ladu
Rice flour too has its set of benefits :
- High in beneficial fiber
- Excellent gluten free option
- High in protein
More than the benefits, the reason I particularly choose this dish is because of my childhood memories associated with it.
I have fond and welcome memories of summers spend at my Maternal Uncle (Mama) place during holidays. My maternal grandmother (Aaji) was an excellent cook and like all Aajis extremely enthusiastic about cooking especially for grand kids.. She would excel in making different types of ladus and vadis as we call them in Marathi. Aaji would especially make this tandulyacha ladu whenever we were visiting as it was my personal favorite. She would also send homemade tandulyachi pithi (rice flour) with us so that my mother who was working would quickly make them for us.
I have fond and welcome memories of summers spend at my Maternal Uncle (Mama) place during holidays. My maternal grandmother (Aaji) was an excellent cook and like all Aajis extremely enthusiastic about cooking especially for grand kids.. She would excel in making different types of ladus and vadis as we call them in Marathi. Aaji would especially make this tandulyacha ladu whenever we were visiting as it was my personal favorite. She would also send homemade tandulyachi pithi (rice flour) with us so that my mother who was working would quickly make them for us.
Back then she would make the rice flour at home the traditional way by cleaning, washing rice & drying it on a cloth at home. Then roasting it and making flour by grinding it to a particular consistency.
Nowadays readymade rice flour is easily available in markets but as purists would say the taste differs...
I always lament on not noting down Aaji's traditional recipes and also not been trained by her due to my lack of interest in cooking back then.
This is my first attempt at making the ladus and I would like all of you to bear with me for the uneven shapes of the laddoos.
Rice Flour Laddoo (Tandulyache Ladu)
Ingredients :
- 1 cup Rice flour (tandulyache pith)
- 1/2 cup homemade ghee
- 1/2 cup sugar (proportions may vary as per individual taste)
- 1/4 teaspoon Nutmeg powder (Jalphal)
Method :
- Heat 1/2 cup ghee in flat bottom pan or kadhai on stove top.
- Add rice flour and roast well until you smell the aroma.
- Ensure that rice flour is properly roasted as less roasting would result in laddoo sticking in throat and over roasting will burn the flour and give burnt taste so properly roasting is key element of this dish.
- Some people use less ghee to begin with and as they roast rice flour if needed add additional ghee.
- Once it is properly roasted, switch off the heat & wait for it to cool down.
- Add 1/2 cup sugar to the rice flour and mix well.
- Add 1/4 teaspoon of nutmeg (Jalphal) powder and mix well.
- Make round shaped laddoos.
13 comments:
I like rice ladoos but I have always had the Rajasthani version which involves lot of labour . The method to make these is similar to the ladoos we make , will give it a try .
Omg those ladoos look super smooth and delicious, am drooling her. Recipe sounds so interesting dear.. Loved reading your post and about your grandmother :)
I don't remember ever tasting rice flour laddus. I guess some dishes run in families. I love such treasures which are passed down from previous generations.
Interesting how all your laddu recipes this week called for nutmeg, just like how we use cardamom. Next time I should try a bit of nutmeg instead of cardamom.
Interesting laddoos and they are just prefect to munch. Thanks for sharing this unique laddoos.
Oh.. we can make ladoo of rice flour also. interesting! Love how smoothly you have shaped them
The ladoo shapes are perfect. As long as they taste good, the shape doesn't matter. We make something similar called thembittu during pujas.
Wow, I could have never thought of making ladoo with rice flour. That's a good one, I am amazed at so many varieties of ladoos out there.
Despite being a true blue South Indian who consumes rice in all its forms, I have never come across a rice flour laddu before. This is new to me and very interesting.
Beautiful Ladoos. Looks more like the roasted gram dal ladoo.. Can believer its made of Rice flour.. Melt in mouth goodness..
never made rice flour ladoos dear, looks scrumptious! would love to try this one!
Wow, this ladoo is something interesting dear, havent heard of it..Love the flavour of nutmeg.
love the use of nutmeg instead of the more common cardamom here
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