Name: Kali Che Laadu recipe by Poonam Bachhav at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 35
Ingredients: 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

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.

Instructions

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.
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.
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.
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.
Though the recipe calls for equal quantity of sugar to besan, you can always add a little less sugar , to suit your taste.
For these ladoos , we look for a two string consistency of sugar syrup. Add sliced Almonds , Pistachios and Magaj to the crushed sev .
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.
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.
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.
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 !

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