Mohan Ladoo

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 2 cups - fine semolina (or coarse)
  • 2 cups - sugar
  • 3/4 cup - ghee
  • 4 - cardamoms
  • 10 - cashews
  • Salt, a pinch

How to Make Mohan Ladoo

  • Take the rawa (semolina) in a bowl along with a pinch of salt and mix well.
  • Add water little by little and make a thick dough like we do it for chapatti.
  • Leave the dough covered in a damp cloth or we can close the bowl using a plate and leave it for 10 mins.
  • After 10 mins, again press and knead the dough nd make small balls of out of the dough like we do it for poori.
  • Using the roller, make small poori out of a ball. The poori should be thin.
  • Repeat the above steps for the rest of the dough balls.
  • Meanwhile, heat a kadai or a heavy bottomed pan and add oil.
  • Test the hotness of the oil and if it is enough to fry the pooris, then slowly drop the poori one by one and fry it in a medium heat.
  • The poori should not be fluffy rather it should be crispy. So when the poori starts to fluff in the hot oil, press it with a spatula and make it flat.
  • Repeat the above steps for the rest of the pooris and allow it to cool off.
  • Break the pooris, take this in a mixer and grind it to a nice powder to the maximum extent. Though we grind it nicely, sometimes it will be coarse because of the nature of semolina. But try it to the maximum to get a soft and nice powder. Take this ground semolina powder in a bowl.
  • Take the sugar and cardamom in a mixer and grind it to a nice powder.
  • Once the sugar is ground to powder, add the powdered semolina and grind it to once to mix well with the sugar.
  • Take the semolina-sugar powder in a big bowl or a heavy bottomed pan. In a kadai, heat the ghee and add broken cashew and fry it till it turns golden brown colour.
  • Add the ghee to the semolina-sugar powder and mix well with the spatula. The hot ghee will melt the sugar. Make lemon sized balls out of the ladoo mixture.