Aralu unde or puffed paddy laddu
Aralu unde or puffed paddy laddu is a traditional sweet from coastal Karnataka. It is jaggery based glutenfree festival sweet. These are crunchy flavourful laddu prepared during Indian festivals.
Servings: 24 laddu
Equipment
- Thick bottomed wok
- Mixing bowl
Ingredients
- 4 cups Aralu or Puffed paddy powder
- 2 cups Jaggery powder
- ½ cup Roasted peanut powder
- 2 tbsp Roasted white sesame seeds
- 2 tbsp Ghee
- ½ cup Water
- ½ tsp Cardamom
- ¼ cup Rice Flour
Instructions
Mixing dry ingredients
- Keep all the dry ingredients mentioned above ready before making the jaggery syrup. In a mixing bowl, add powdered aralu, roasted peanut powder, roasted sesame seeds. Mix all these. Keep it aside until we make jaggery syrup.
How to make jaggery syrup?
- Making jaggery syrup is an important step to make any laddu. Soft ball consistency jaggery syrup is important step to a perfect laddu. If the syrup has not reached soft ball consistency the aralu powder doesn’t hold its shape and falls apart.
- So let’s see how to make a perfect jaggery syrup.
- Firstly, use powdered jaggery to make the process of dissolving in water easier. Add water to powdered jaggery and dissolve it completely in a thick bottomed wok.
- Filter this jaggery to remove any impurities. Always do this whenever you make any kind of laddu.
- Pour this filtered jaggery solution back into the wok and start boiling again. As you boil it thickens and starts forming thread like consistency.
- To check the consistency, drop little jaggery syrup into a bowl of water. Syrup settles down, bring it together and it should form a soft ball. This is right consistency of jaggery syrup to make laddu.
- After you reach this consistency, switch off the heat and add ghee and cardamom powder. Mix well.
Mixing jaggery syrup with dry ingredients
- Pour the soft ball consistency jaggery syrup into the aralu mixture.
- Now quickly mix the entire mixture and jaggery syrup together.
- Everything comes together becoming sticky, now dust your palm with rice flour and take a fist full of laddu mixture and make laddu.
- Instead of rice flour you can grease your hand with ghee and make laddu.
- Greasing your palm with ghee or rice flour helps prevent the sticking of laddu mixture and makes it easy to make laddu.
- Make all laddu before everything cools down. Otherwise, mixture dries out and you cannot make the laddu.
Storage suggestions
- Allow the laddu to cool at room temperature for an hour and then store them in airtight container.
- You can keep these at room temperature and enjoy them. However, if you keep them in refrigerator, thaw it to room temperature and then serve them. Since the ghee solidifies after refrigeration, the ladoo becomes hard.
- Do not store them hot or warm in airtight container, laddu becomes soggy and soft. Also do not overload the container and press them, they tend to break apart. So carefully place them in airtight container.
Video
SUBSCRIBE FOR NEW VIDEO RECIPESCheck out My YouTube Channel!
Notes
- Preparing the aralu is important step: Always use cleaned, free from rice hulls, stones to make this laddu.
- This recipe is good for powdered aralu however we can make laddu with whole puffed paddy also. Simply replace powdered ones with whole puffed paddy in the recipe.
- Jaggery should be crushed or grated as it helps melting fast in water.
- It is always best to use thick bottomed pan or kadai to prepare the jaggery syrup.
- Always use fresh ghee to make laddu. If you want to make the laddu use can also use ghee
- Do not leave the aralu mixture after mixing it with jaggery syrup. It will dry up soon and further you cannot make laddu.
- It’s always right to store in airtight container and keep them at room temperature. They keep good for 10 days at room temperature.
Tried this recipe? Liked it, do tag us Mention @pavithra_dicencook or tag #dicencook!