Holi Special Thandai ladoo Recipe
This recipe is a continuation of the thandai recipe shared earlier. I made these delicious no-waste laddoos using the residue from the flavored drink. They’re easy to make and a guilt-free indulgence! Learn to make this Thandai ladoo Recipe with step by step photos.
Thandai ladoos are unique dessert combining the essence of thandai with the charm of traditional ladoos. These ladoos are packed with flavors from nuts, seeds, and aromatic spices like cardamom, fennel, and saffron. Perfect for festivals, parties, or as a wholesome snack.
These ladoos are a perfect blend of creativity, flavor, and sustainability.
Ingredients Used:
1. Thandai Residue: The star ingredient for these delicious ladoos, packed with the leftover flavors of nuts and whole spices used in making thandai.
2. Ghee: The quintessential fat that enhances the flavor and texture of every sweet dish.
3. Jaggery: A natural sweetener that adds sweetness and richness to the ladoos.
4. Chickpea Flour: Serves as the base flour, adding quantity and structure to the ladoos.
How to make Thandai Ladoo with step by step photos:-
Step 1: Roasting of flour.
Heat ghee in a frying pan or wok. Add besan or gram flour. Combine evenly with ghee and roast it till nice aroma comes. Mix continuously to roast evenly. Gram flour will slightly change its color to a darker shade.
Step 2: Adding remaining ingredients.
Add the Thandai residue which we got from the Thandai recipe. Mix everything well. Then add jaggery syrup or other alternatives mentioned under substitutions.
Step 3: Shaping into ladoos:
Combine well to form a texture shown in the picture below. Allow it to cool a little. At the same time, it should be warm when you start making ladoos, otherwise it won’t hold the shape.
4. Store it in an airtight container. Will stay fresh for 2-3 days at the shelf.
Substitutions & Variations: –
1. If you prefer to use Thandai Paste (check the recipe [here!]), substitute about 2 tablespoons of it for the thandai residue in this recipe.
2.Besan (gram flour) can be replaced with whole wheat flour for a different texture and flavor.
Tips:
•Ensure the jaggery doesn’t overcook, as it can harden the mixture.
•Adjust sweetness by increasing or reducing the amount of jaggery.
•These ladoos stay fresh for up to a week when stored in an airtight container.
Enjoy these flavorful, guilt-free Thandai Ladoos as a delightful snack or dessert!
Thandai ladoo Recipe with step by step photos| Holi Special
Ingredients
- 4 tbsp Ghee
- 1 cup Besan / Gram flour
- 1/2 cup Thandai Residue (Check Thandai recipe!)
- 1/4 cup Jaggery syrup / Jaggery powder
Instructions
- Heat ghee in a frying pan.
- Add besan or gram flour.
- Mix well and roast it untill nice aroma comes. It will take around 7-10 minutes.
- Add the Thandai residue and mix well till combined.
- Now add jaggery syrup.
- Mix everything well. Switch off the flame. Wait until it warms down.
- Once warm, grease your palm with ghee and start making balls out of it.
- Enjoy this guilt free snack!