Kali Che Laadu | How to make Kali Che Laadu

By Poonam Bachhav  |  15th Jul 2016  |  
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  • Kali Che Laadu, How to make Kali Che Laadu
Kali Che Laaduby Poonam Bachhav
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About Kali Che Laadu Recipe

Kaliche Ladoo is a traditional Maharashtrian delicacy. It is basically a gram flour ( besan) sweet ball preparation and it tastes somewhat like the boondi laddoo. Here instead of making boondi , Sev is made from the besan flour and the sev is then crushed and the coarse powder thus obtained is mixed with sugar syrup. The crushed sev appear as small curves ( kali in colloquial language) and hence the name of the Ladoos. This is my mother in law's recipe and she learnt it from her mother in law. This recipe has been passed from generations to a daughter in law from her mother in law in my family. Trying my best to keep the tradition.

Kali Che Laadu, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kali Che Laadu is just mouth-watering. This amazing recipe is provided by Poonam Bachhav. Be it kids or adults, no one can resist this delicious dish. How to make Kali Che Laadu is a question which arises in people's mind quite often. So, this simple step by step Kali Che Laadu recipe by Poonam Bachhav. Kali Che Laadu can even be tried by beginners. A few secret ingredients in Kali Che Laadu just makes it the way it is served in restaurants. Kali Che Laadu can serve 35 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kali Che Laadu.

Kali Che Laadu

Ingredients to make Kali Che Laadu

  • 1/2 kg Besan ( gram flour)
  • 1/2 kg sugar
  • 2 tbsp ghee / Oil + for deep frying
  • 1 tbsp jaggery powder
  • 2 tbsp Magaz ( melon seeds)
  • 3 tbsp crushed or sliced nuts ( i have used Almonds and pistachios)
  • Few strands of saffron
  • 1 tsp of cardamom powder

How to make Kali Che Laadu

  1. Sift besan , add 2 tbsp hot ghee / oil and 1 tbsp Jaggery powder(gud) to it . Using sufficient water, knead into a very soft dough. Fit the snacks maker with the disc having largest pore size . Fill it with the dough.
  2. Heat up ghee / oil in a deep frying pan and hold the snacks maker above it and press it to release enough sev . Deep fry the sev from both the sides. we do not want a very crisp sev here, also the color of sev should remain yellow.
  3. Remove the sev with a perforated laddle and crush it with hand when still hot enough to handle. Repeat the same for rest of the dough.
  4. Meanwhile in a large saucepan, take 1/2 kg sugar and add water enough to cover it. Add saffron strands and heat the pan on a medium heat.
  5. Though the recipe calls for equal quantity of sugar to besan, you can always add a little less sugar , to suit your taste.
  6. For these ladoos , we look for a two string consistency of sugar syrup. Add sliced Almonds , Pistachios and Magaj to the crushed sev .
  7. To check the 2 string consistency of the sugar syrup, take a drop of syrup on the thumb and with the index finger try to pull it, 2 threads ( strings) should appear.
  8. Another method, is to put the drop of sugar syrup into a plate having water. Try to make a ball of the syrup, if it forms the desired consistency is obtained. Put off the flame.
  9. Add the sev mixture to the syrup . Add the cardamom powder and blend very well. Once the mixture has cooled down a bit, enough to handle, make round balls ( ladoos). The above quantity will make 30-35 medium sized ladoos.
  10. Allow the ladoos to cool down completely and transfer them to a air tight container. They can be stored at room temperature and stay good for about 10 days. Enjoy the delicious treats with your loved ones !

My Tip:

If the sev becomes very cold, then use a mixer grinder to crush it.

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