Home          About Us         Search        Contact Us       Awards      Blogs

  Indian Cuisine & Culture Made Easy in the United States





 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients

 Learn about Indian Herbs and Spices !

Glossary of Indian Food Terms

Do you know what they mean?

Indian Food Terms !

Indian Kitchenware 

Order Your

"Indian Spice Box" Here

Indian Kitchenware

Food Measurements and Conversions
Need a quick conversion...go here !

Indian Tea 

 The Chai Page ! Click here !

Indian Recipe Box

Indian Cooking 101

Non-Vegetarian Cuisine

Curries, Kebabs and More  !

Vegetarian Cuisine

Wonderful easy vegetarian recipes !

Grilling the Indian Way

Having a Party ? Plan Your Party Here 

Party Planning and More !

Fun Cocktails

Cocktail Recipes !

Star Chefs 

Read in-depth interviews on your favorite Indian Chefs

Indian Cooking Classes

Cooking Tips & Tricks

Great Kitchen Tips !

Managing time when cooking Indian food

Time Management Tips !

Cooking With Your Kids

Hints and Tips !

Join our  Indian Cuisine and Culture Group 

Click to subscribe ! Check out the wonderful articles and recipes and more at our Yahoo Groups !  Join Today !

 Cooking Links

International Links

Indian Cooking Links

Viewer Recipe Sites 

Add A Link 

Have a Question?

 Live Help Click Here !

 New Service Launched ! Try It !  Click Here



These "ladoos"are made with puffed rice and jaggery. Very similar tasting to Caramel Quaker Rice cakes. Ladoos are round and sweet.  These are specially prepared for the Festival of Sankrant. You can enjoy these year round and make an excellent snack for kids after school and adults alike. 

Note : Jaggery : The jaggery used to make this laddoo is called "chikki cha gul", which has a higher quotient of stickiness. It is different from the regular jaggery used for cooking with. 

1 cup soft jaggery or "chikki cha gu"l 
2 cups puffed rice or "murmure"
1 tablespoon of ghee

Optional : A pinch of cardamom powder

Heat heavy bottomed pot or sauce pan. Break up jaggery until till soft. Add ghee, add the jaggery and heat till it melts and starts bubbling or frothing. Add the (optional) pinch of cadamom powder. Now add the puffed rice/murmure. Mix in quickly. Take the mixture off the heat. Mix well until the puffed rice is fully coated with the melted jaggery. 

Rub the palms of your hands slightly with ghee. While the mixture is still hot, take a handful of the mixture and shape it into a round ball. Keep rolling till its a perfect round ball. Do the same with the rest of the mixture. The number of ladoos will depend upon the amount of mixture you take. But this should yield approximately 8-10 laddoos. 

Keep aside. Allow to cool completely. Store in an airtight container.


Guest Book      Contact Us     Vote Here

Advertising Info           Disclaimer & Copyright Info         Viewing Tips

Click   if you would like to save this page in your favorites folder for later.

Copyright    CuisineCuisine.com  All rights reserved.