Surma Laddu, a delightful Indian sweet, is a delectable treat that's surprisingly easy to make at home. These melt-in-your-mouth laddus boast a rich, nutty flavor and a beautiful, dark brown hue, making them perfect for festivals, celebrations, or simply satisfying a sweet craving. The unique ingredient combination of sesame seeds (til), jaggery, and nuts creates a complex and deeply satisfying taste, a far cry from the blandness of store-bought sweets. Their slightly chewy texture and irresistible aroma will transport you to the heart of traditional Indian cuisine.
This recipe simplifies the traditional method, offering clear instructions and helpful tips to ensure perfect results every time, even for novice cooks. Ready to embark on a culinary journey and create these irresistible Surma Laddus? Let's dive into the step-by-step guide to making your own batch of this delicious treat!
Tools Needed
- Mixing bowl
- Frying pan
- Blender
Ingredients
- Wheat flour: 1 cup
- Semolina: 1/2 cup
- Peanut flour: 1/2 cup
- Ghee: 1/4 cup + extra for frying
- Water: as needed
- Jaggery: 2 cups
- Poppy seeds: 1/2 teaspoon (optional)
- Cashews: a handful
- Almonds: a handful
- Red chilies
Step-by-Step Instructions
Step 1. Prepare the Dough and Fry the Discs
- In a mixing bowl, combine wheat flour, semolina, peanut flour, and ghee. Mix well with your hands until the ghee coats the flour and the mixture holds its shape when pressed.
- Add water gradually and knead into a smooth dough. Avoid using hot water.
- Roll the dough into small balls and flatten them into pancake shapes.
- Heat oil in a frying pan over medium heat. Add the flattened dough pieces and fry until lightly browned on both sides, ensuring the raw smell disappears.
- Allow the fried pieces to cool completely.
Step 2. Grind and Prepare the Jaggery Mixture
- Once cooled, cut the fried pieces into small pieces and grind them into a fine powder using a blender.
- In a saucepan, melt jaggery with ghee over low heat until dissolved. Let it cool.
Step 3. Combine and Add Mix-ins
- Add the cooled melted jaggery to the powdered fried mixture. Mix well.
- Add poppy seeds (optional), roasted and chopped cashews and almonds. Mix thoroughly.
Step 4. Shape into Laddus
- Shape the mixture into laddus.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use either roasted or unroasted semolina.
- Don't make the dough balls too large when frying.
- Fry the dough pieces over medium heat to prevent burning and ensure even cooking.
- Add the melted jaggery only after it has cooled down.
- Vary the sizes of the laddus for a more visually appealing result.
Nutrition
- Calories: approximately 600-700
- Fat: 30-35g
- Carbs: 80-90g
- Protein: 10-12g
FAQs
1. Can I substitute jaggery with another sweetener?
While jaggery gives Surma Laddu its unique flavor, you can try replacing it with brown sugar or date syrup. However, the taste will differ slightly.
2. How can I store the Surma Laddus?
Store your Surma Laddus in an airtight container at room temperature for up to a week. For longer storage, refrigerate them.
Making Surma Laddus is a rewarding experience, bringing the joy of traditional Indian sweets into your kitchen. Enjoy the delicious results of your efforts, sharing these delightful treats with friends and family. Happy cooking!