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UradDal Ladoo Recipe

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1/2 cup dry fruits (raisins, cashew nuts)
1 tsp cardamom powder
ghee, as required
1 1/2 cups sugar
2 cups split black gram (urad dal)
1 tsp rice

Nutritional information

765 kcal
196.57 g
2.12 g
1.97 g
18 mg
0 mg

UradDal Ladoo Recipe

  • Sweet
  • Easy



There is always a perpetual challenge to all the working people to choose food, especially snacks that are healthy and takes lesser time to prepare. Many people dread to prepare snacks as most Indian dishes require time. Uraddal laddu however is a delicious sweet dish that is easy to prepare and doesn’t require much time as well.

This sweet snack needs only a few ingredients and is generally prepared during South Indian harvest festival, Sankranti or Pongal. Urad dal laddu is popular in Andhra too. It is mostly recommended for nursing mothers as a special snack because it is high in protein. They have a nutty aroma of the roasted urad dal/ split black gram. Split black gram are commonly available in the market. Like most sweet dishes urad dal ladoos also uses ghee and jaggery as a substitute for sugar. These ladoos too can be refrigerated and stored for a few weeks.

Health Benefits

  • Black gram can improve your digestion, combat both, constipation and diarrhea. It boosts your energy by helping provide more oxygenated blood to your organs. It increases your bone mineral density. It is very good for patients with diabetes as it regulates the glucose levels in the blood.
  • Ghee can aid to boost your intake of vitamin A, vitamin E and vitamin K, all essential nutrients that play a role in maintaining healthy vision and also help your skin radiate. It is free of lactose and casein protein.
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How to make UradDal Ladoo Recipe

  • Dry roast split black gram in a pan, allowing it to turn slightly golden.
  • Add rice to the same pan and roast, until they become golden.
  • Blend to a fine powder.
  • Blend jaggery separately and keep aside.
  • To a pan, add a little ghee, and fry dry fruits.
  • Keep frying till raisins are slightly puffed up.
  • In a bowl, add all the ingredients and mix well.
  • Pour melted ghee to it and make ladoos.


  • Uraddal has its origins in India and was discovered around 1500 BC.
  • Starch granules of lentils (peas, chickpeas, green gram, black gram) have been recovered from the interior surface of storage jars from the Harappan site of Farmana (located in the Ghaggar Valley, Haryana).
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