Ghotua ladoos, a traditional delicacy from Jaisalmer, Rajasthan. The Jaisalmery food encompasses the city's golden beauty.
Ghotma ladoo, are a different type of boondi ladoos. Ghotma translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.
📖 Recipe
Rajasthani Ghotua Ladoo (Ghotma Ladoo)
Ghotua Ladoo, also known as Ghotma Ladoo, is a traditional Rajasthani sweet made by grinding boondi into a fine texture and then blending it with khoya, saffron, and milk masala. Unlike regular boondi ladoos, these ladoos have a smooth, melt-in-the-mouth texture and are often prepared for festivals and special occasions.
Ingredients
- 1 cup chickpea flour besan
- ½ cup milk
- 12 saffron strands soaked in 2 teaspoons milk or water
- ½ cup khoya mawa, grated or crumbled
- ¾ cup caster sugar
- 4 tablespoons kesar badam masala
- oil or ghee for deep frying
Instructions
- In a mixing bowl, whisk together the chickpea flour, milk, and saffron-infused milk until smooth and lump-free.
- Heat oil or ghee in a deep kadai over medium heat.
- Using a boondi ladle or perforated spoon, prepare boondi by dropping the batter into the hot oil.
- Fry until cooked through, then remove and drain on kitchen paper.
- Repeat with the remaining batter.
- Allow the boondi to cool slightly, then transfer it to a food processor and grind into a fine powder. Alternatively, crush it using a pestle and mortar.
- Add the khoya to the powdered boondi.
- Using your hands or a pestle, thoroughly mix and pound the mixture for 5 to 7 minutes until it forms a soft, smooth paste-like texture. This process is known as ghotna, which gives the ladoo its name.
- Add the caster sugar and milk masala powder and mix well until fully incorporated.
- Divide the mixture into equal portions and shape into ladoos. You can also use a mould if desired.
- Allow the ladoos to set before serving.
Notes
- The distinctive texture of Ghotua Ladoo comes from finely grinding the boondi and thoroughly pounding it with the khoya.
- Traditionally, these ladoos are softer and smoother than regular boondi ladoos.
- Store in an airtight container in a cool place.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 62IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 0.1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
Every time I make these for a special occasion they are the first thing to disappear from the mithai platter.
Priya says
Hmm your photography is awesome .got mesmerized
Simplyfood says
These look delicious, I have never heard of these ladoos they look great.
Javelin Warrior says
I love the technique used for frying these, Jagruti! The final result is so beautiful and unique...
Divya Shivaraman says
love the recipe...little modak shaped ladoos
great-secret-of-life says
looks interesting..
divya says
what is milk masala?
jcookingodyssey says
Divya, I've given link..please see 🙂