TRANSLATE

Friday, March 25, 2011

Thandhlache Laadu (Rice Laddus) - Christmas Goodies - Kuswar


The Rice Laddus are by far one of Mangalore's most favourite sweets which has been around for ages. While it is made by people of all religions, it has a special place in the 'Kuswar' made by Mangalorean Catholics for Christmas. Kuswar is an assortment of sweets & savouries - I will dedicate a separate post for them shortly. Not too many people make the entire Kuswar (the whole range of sweets & savouries) anymore as it's easily available at bakeries & sweet shops in and around Mangalore. However, the Rice Laddu is something that many people prefer to make in small quantities at home so that it can be consumed fresh & finished before they turn hard & stale. Although my mom joined the bandwagon of making just the basic sweets & buying the rest from the famous M.D'Souza & Sons - Bakers, Confectioners & Caterers of our times, she would never fail to make the Rice Laddus.

My mum-in-law who taught me to make this lovely sweet tells me that in the olden days it was made at home by the rich & poor alike - even by those who couldn't afford to make expensive sweets at home would at least make the humble Rice Laddus made out of unpolished rice, jaggery & coconut - staple items in every poor man's house. 

The roasting of the rice helps the grains to fluff up & lends a nutty flavour to the Laddus. This along with the mild taste of jaggery soaked with shreds of fresh & juicy grated coconut just melts in the mouth. The sesame provides the surprise factor when you get to bite into a couple of them when you are busy munching the Laddu. The pinch of salt should not be underestimated as it brings out all the lovely flavours. The mild fragrance of cardamom blended with roasted & powdered rice is something that lingers on - not just in your kitchen, but on your taste buds too! So try this anytime - it hardly takes 15-20 minutes to make it!


Thandhlache Laadu
(Print Recipe)

Prep time: 30 mins | Cook time: Nil | Yield 10-12 laddus

You Need:
  • 250 gms boiled rice (preferably brown unpolished rice as it lends a nice colour)
  • 150 gms jaggery (adjust to taste)
  • 1/2 grated coconut (1 vole as it's called in Konkani)
  • 2-3 pods of cardamom
  • 1 tbsp sesame seeds (Til)
  • pinch of salt
Method:
1. Wash the rice and dry it well.
2. Roast it on a hot tawa on a slow flame till the grains fluff up a bit - this takes about 10mins
3. Powder the rice along with the cardamom to an almost fine texture - like very fine sand (leave it slightly grainy - this avoids the laddu flour from turning into a paste when you eat it & stick to the roof of your mouth which is not a pleasant experience). Reserve 1 tbsp of flour for rolling the laddus
4. Pound the jaggery to remove lumps or use the dry jar of mixer grinder - you can grind the jaggery & coconut together to achieve a coarse consistency - do not grind it to a paste, just swirl the two for about 3-4 seconds

5. Mix the jaggery & coconut mixture with the rice powder. Add the sesame seeds & pinch of salt. Mix everything well so all the flavours get incorporated.
6. Take a portion of mixture in your palm and compress in your fist to make a tight ball. The tighter the ball the better you will be able to shape it into a round laddu. If you don't make it tight enough, when you roll it into a laddu the mixture will crumble.
7. Roll each laddu in the reserved flour & serve.


8. Store laddus in an airtight container & eat them within 3-4 days (if stored outside). They will last longer if you refrigerate them


31 comments:

  1. Shireen, is it really this easy? Wow ! What happens if you reduce the jaggery? Will you not be able to hold it together and shape them? Ant une zatha gi?

    ReplyDelete
  2. Yes Preethi :) try and get the soft and medium sweet variety of jaggery - called as 'unde bella' in kannada (ball shaped jaggery famous during Krishnashtami), this recipe is meant for laddus of medium sweetness..if u drastically reduce the jaggery then yes, the 'sticky' element that binds the laddu will reduce causing the laddu to crumble and turn out dryish

    ReplyDelete
  3. Shireen, I tried this recipe today...and God! they are simply superb. I did not get such perfect shapes as I added a few caramelised raisins and cashewnut bits. But I'm sure when you do it the traditional way of pounding them together on a grinding stone, they will turn out fine. and the sweetness, just perfect....simply perfect..thank you for putting this up and please pass on my gratitude to Karmin Aunty for this.

    ReplyDelete
  4. Shireen, I hope you got my earlier message. My question now is, why do the laddus become very drye eat? I have eaten soft and moist ones during xmas season. Yours in the pic dont look dry. I feel mine are. Let me know.

    ReplyDelete
  5. Thanks for your comments Preethi. I will definitely pass on your compliments to my MIL :) The moisture content of the laddus comes from the jaggery & coconut. Preferably use fresh ingredients and coconut should be freshly grated and juicy. Jaggery should be the soft juicy variety too. The combo of these ingredients helps the laddus to remain soft for long. Also, if you refrigerate them, warm them up for 15 seconds on high in a microwave. Lastly, the dry & humid summer weather robs most foods of its moisture - so in December chances are more for food being preserved in its best form than during the summer :)

    ReplyDelete
  6. hi shireen... i am really glad that i chanced upon ur blog... my hubby loves thandlache laddoo and we wait for somebody to come from mangalore with it.... just wanting to know ... can the rice be ground in a mixie??

    ReplyDelete
  7. Hi Jovi, thanks so much for your compliments..yes the rice needs to be washed, dried and roasted on a slow fire till you get a nice aroma - this gives it the crispiness that will help you to powder it in a dry grinding jar of the mixie.

    ReplyDelete
  8. Shireen, you need to send over to me........ these rice laddoos r to die for and reminds me of what my grandma used to make in Mangalore and parcel to Bombay. I am sure some of this is left in ur kuswar collection.

    ReplyDelete
  9. Hi there...I am with my family residing in Australia....accidnetly i found your food-blog...I just felt very happy that there is one mangie's food blog..All of your recipies are just reminding me my mother prepared homemade food...they are just excellent....I'm waiting for more recipies

    ReplyDelete
  10. hello chef:)
    big thank you for this lovely thandlache ladoo recipe.i tried making this and the ladoos turned out well n tastes simply superrrb.gonna make in large quantities too. m very very happy .thanks once again n God bless
    regards

    ReplyDelete
  11. Thank you Anonymous for the lovely comment! Glad to know that the laddoos turned out well :) Sorry for the delayed response!

    ReplyDelete
  12. Hi Shireen,
    Is it possible to dry roast all the ingredients, including cocount. and then make ladoos...
    Regards, Sunita

    ReplyDelete
  13. Hi Sunita, you may dry roast if you wish but ensure that the ingredients don't become too dry or else the laddus will crumble (won't hold shape). You can pulse the coconut+elaichi in a mixer grinder for a couple of seconds before mixing with the jaggery. I haven't tried it, but do it me know how it works out

    ReplyDelete
  14. Hi.. Does anyone make these for sale at Mumbai... I loved this stuff. Please do not tell me to go to a mangalore store those are just not the same.

    ReplyDelete
  15. Hi Lyn, have you tried making them at home? They are pretty simple to make and taste best when they are fresh. I have no idea if someone makes them and sells them cuz yes, the ones sold in Mlore store tend to go dry and stale soon. Do try making them at home if possible

    ReplyDelete
  16. Thanks Shireen, hmmm that is a tough one, but they look so delicious I can taste their goodness already...

    ReplyDelete
  17. is it possible to use boiled rice powder to make these laddus?

    ReplyDelete
  18. Hey your recipe transported be back in time. My grandma made these ladoos and though I have tried I could not replicate the taste or texture. I will surely try your recipe. Thanks

    ReplyDelete
  19. Shireen,

    your blog inspires me to try something different everyday..thank you.

    Namita D'Souza

    ReplyDelete
  20. Dear Shireen...compliments of the season....tried the rice laddus they came out sooo well....thanks for the lovely recipe.....most of my Christmas kuswar was made following ur blog....god bless you.....here is wishing you a very happy and happening new year 2014....loads of love n hugs - rita n family

    ReplyDelete
  21. @ Suzy Fontes: Sorry for the delay in responding! Yes, if the powder of boiled rice that is dry roasted is available you can use the same
    @ Anita Pinto: Thanks so much! I hope you tried and liked the laddoos!:)
    @ Namitha: Thanks for the lovely compliment :)
    @Rita Dsouza: Thanks so much for the feedback! Glad you liked the kuswar. Wish you a very happy 2014!

    ReplyDelete
  22. Hi Shireen.. Can the laddus be kept in an air tight container or in the friidge cause there is coconut iin it.. Should not get stale.. Please advice.. Planing to make this for christmas..

    ReplyDelete
  23. @ Sweety: You can keep in an airtight container ideally for upto 2 days and then transfer it to the fridge. I suggest you make all the preparation in advance and prepare the laddoos by adding fresh coconut as and when you need to serve them. These laddoos taste best when fresh. As they grow older they tend to be dry

    ReplyDelete
  24. Hi Shireen, can i heat up the jaggery and then add coconut and rice flour?

    ReplyDelete
  25. @Felcy Sequeira: Sorry for the delay in responding. You can lightly heat up the jackery just to help melt the big pieces but don't let it simmer or bubble as it could turn too sticky and the flavour would change. This recipe requires pounded (crushed) jaggery and not melted jaggery

    ReplyDelete
  26. Hi Shireen,trying this today, I keep trying recipes from your blog every time I want to cook something new and Mangalorean. Love all your recipes and thank you for inspiring me to try new dishes :)

    ReplyDelete
  27. @ Vidya Monteiro: Thanks for your lovely words! I do hope you liked these laddoos!

    ReplyDelete
  28. Can we use decicated coconut instead of fresh coconut ? Hard to find fresh coconut in NewZealand

    ReplyDelete
  29. @ Veena: Fresh coconut adds to the taste and moistness of the laddoos. I have never tried using dessicated coconut so honestly, I have no idea how it will taste

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Friday, March 25, 2011

Thandhlache Laadu (Rice Laddus) - Christmas Goodies - Kuswar


The Rice Laddus are by far one of Mangalore's most favourite sweets which has been around for ages. While it is made by people of all religions, it has a special place in the 'Kuswar' made by Mangalorean Catholics for Christmas. Kuswar is an assortment of sweets & savouries - I will dedicate a separate post for them shortly. Not too many people make the entire Kuswar (the whole range of sweets & savouries) anymore as it's easily available at bakeries & sweet shops in and around Mangalore. However, the Rice Laddu is something that many people prefer to make in small quantities at home so that it can be consumed fresh & finished before they turn hard & stale. Although my mom joined the bandwagon of making just the basic sweets & buying the rest from the famous M.D'Souza & Sons - Bakers, Confectioners & Caterers of our times, she would never fail to make the Rice Laddus.

My mum-in-law who taught me to make this lovely sweet tells me that in the olden days it was made at home by the rich & poor alike - even by those who couldn't afford to make expensive sweets at home would at least make the humble Rice Laddus made out of unpolished rice, jaggery & coconut - staple items in every poor man's house. 

The roasting of the rice helps the grains to fluff up & lends a nutty flavour to the Laddus. This along with the mild taste of jaggery soaked with shreds of fresh & juicy grated coconut just melts in the mouth. The sesame provides the surprise factor when you get to bite into a couple of them when you are busy munching the Laddu. The pinch of salt should not be underestimated as it brings out all the lovely flavours. The mild fragrance of cardamom blended with roasted & powdered rice is something that lingers on - not just in your kitchen, but on your taste buds too! So try this anytime - it hardly takes 15-20 minutes to make it!


Thandhlache Laadu
(Print Recipe)

Prep time: 30 mins | Cook time: Nil | Yield 10-12 laddus

You Need:
  • 250 gms boiled rice (preferably brown unpolished rice as it lends a nice colour)
  • 150 gms jaggery (adjust to taste)
  • 1/2 grated coconut (1 vole as it's called in Konkani)
  • 2-3 pods of cardamom
  • 1 tbsp sesame seeds (Til)
  • pinch of salt
Method:
1. Wash the rice and dry it well.
2. Roast it on a hot tawa on a slow flame till the grains fluff up a bit - this takes about 10mins
3. Powder the rice along with the cardamom to an almost fine texture - like very fine sand (leave it slightly grainy - this avoids the laddu flour from turning into a paste when you eat it & stick to the roof of your mouth which is not a pleasant experience). Reserve 1 tbsp of flour for rolling the laddus
4. Pound the jaggery to remove lumps or use the dry jar of mixer grinder - you can grind the jaggery & coconut together to achieve a coarse consistency - do not grind it to a paste, just swirl the two for about 3-4 seconds

5. Mix the jaggery & coconut mixture with the rice powder. Add the sesame seeds & pinch of salt. Mix everything well so all the flavours get incorporated.
6. Take a portion of mixture in your palm and compress in your fist to make a tight ball. The tighter the ball the better you will be able to shape it into a round laddu. If you don't make it tight enough, when you roll it into a laddu the mixture will crumble.
7. Roll each laddu in the reserved flour & serve.


8. Store laddus in an airtight container & eat them within 3-4 days (if stored outside). They will last longer if you refrigerate them


31 comments:

  1. Shireen, is it really this easy? Wow ! What happens if you reduce the jaggery? Will you not be able to hold it together and shape them? Ant une zatha gi?

    ReplyDelete
  2. Yes Preethi :) try and get the soft and medium sweet variety of jaggery - called as 'unde bella' in kannada (ball shaped jaggery famous during Krishnashtami), this recipe is meant for laddus of medium sweetness..if u drastically reduce the jaggery then yes, the 'sticky' element that binds the laddu will reduce causing the laddu to crumble and turn out dryish

    ReplyDelete
  3. Shireen, I tried this recipe today...and God! they are simply superb. I did not get such perfect shapes as I added a few caramelised raisins and cashewnut bits. But I'm sure when you do it the traditional way of pounding them together on a grinding stone, they will turn out fine. and the sweetness, just perfect....simply perfect..thank you for putting this up and please pass on my gratitude to Karmin Aunty for this.

    ReplyDelete
  4. Shireen, I hope you got my earlier message. My question now is, why do the laddus become very drye eat? I have eaten soft and moist ones during xmas season. Yours in the pic dont look dry. I feel mine are. Let me know.

    ReplyDelete
  5. Thanks for your comments Preethi. I will definitely pass on your compliments to my MIL :) The moisture content of the laddus comes from the jaggery & coconut. Preferably use fresh ingredients and coconut should be freshly grated and juicy. Jaggery should be the soft juicy variety too. The combo of these ingredients helps the laddus to remain soft for long. Also, if you refrigerate them, warm them up for 15 seconds on high in a microwave. Lastly, the dry & humid summer weather robs most foods of its moisture - so in December chances are more for food being preserved in its best form than during the summer :)

    ReplyDelete
  6. hi shireen... i am really glad that i chanced upon ur blog... my hubby loves thandlache laddoo and we wait for somebody to come from mangalore with it.... just wanting to know ... can the rice be ground in a mixie??

    ReplyDelete
  7. Hi Jovi, thanks so much for your compliments..yes the rice needs to be washed, dried and roasted on a slow fire till you get a nice aroma - this gives it the crispiness that will help you to powder it in a dry grinding jar of the mixie.

    ReplyDelete
  8. Shireen, you need to send over to me........ these rice laddoos r to die for and reminds me of what my grandma used to make in Mangalore and parcel to Bombay. I am sure some of this is left in ur kuswar collection.

    ReplyDelete
  9. Hi there...I am with my family residing in Australia....accidnetly i found your food-blog...I just felt very happy that there is one mangie's food blog..All of your recipies are just reminding me my mother prepared homemade food...they are just excellent....I'm waiting for more recipies

    ReplyDelete
  10. hello chef:)
    big thank you for this lovely thandlache ladoo recipe.i tried making this and the ladoos turned out well n tastes simply superrrb.gonna make in large quantities too. m very very happy .thanks once again n God bless
    regards

    ReplyDelete
  11. Thank you Anonymous for the lovely comment! Glad to know that the laddoos turned out well :) Sorry for the delayed response!

    ReplyDelete
  12. Hi Shireen,
    Is it possible to dry roast all the ingredients, including cocount. and then make ladoos...
    Regards, Sunita

    ReplyDelete
  13. Hi Sunita, you may dry roast if you wish but ensure that the ingredients don't become too dry or else the laddus will crumble (won't hold shape). You can pulse the coconut+elaichi in a mixer grinder for a couple of seconds before mixing with the jaggery. I haven't tried it, but do it me know how it works out

    ReplyDelete
  14. Hi.. Does anyone make these for sale at Mumbai... I loved this stuff. Please do not tell me to go to a mangalore store those are just not the same.

    ReplyDelete
  15. Hi Lyn, have you tried making them at home? They are pretty simple to make and taste best when they are fresh. I have no idea if someone makes them and sells them cuz yes, the ones sold in Mlore store tend to go dry and stale soon. Do try making them at home if possible

    ReplyDelete
  16. Thanks Shireen, hmmm that is a tough one, but they look so delicious I can taste their goodness already...

    ReplyDelete
  17. is it possible to use boiled rice powder to make these laddus?

    ReplyDelete
  18. Hey your recipe transported be back in time. My grandma made these ladoos and though I have tried I could not replicate the taste or texture. I will surely try your recipe. Thanks

    ReplyDelete
  19. Shireen,

    your blog inspires me to try something different everyday..thank you.

    Namita D'Souza

    ReplyDelete
  20. Dear Shireen...compliments of the season....tried the rice laddus they came out sooo well....thanks for the lovely recipe.....most of my Christmas kuswar was made following ur blog....god bless you.....here is wishing you a very happy and happening new year 2014....loads of love n hugs - rita n family

    ReplyDelete
  21. @ Suzy Fontes: Sorry for the delay in responding! Yes, if the powder of boiled rice that is dry roasted is available you can use the same
    @ Anita Pinto: Thanks so much! I hope you tried and liked the laddoos!:)
    @ Namitha: Thanks for the lovely compliment :)
    @Rita Dsouza: Thanks so much for the feedback! Glad you liked the kuswar. Wish you a very happy 2014!

    ReplyDelete
  22. Hi Shireen.. Can the laddus be kept in an air tight container or in the friidge cause there is coconut iin it.. Should not get stale.. Please advice.. Planing to make this for christmas..

    ReplyDelete
  23. @ Sweety: You can keep in an airtight container ideally for upto 2 days and then transfer it to the fridge. I suggest you make all the preparation in advance and prepare the laddoos by adding fresh coconut as and when you need to serve them. These laddoos taste best when fresh. As they grow older they tend to be dry

    ReplyDelete
  24. Hi Shireen, can i heat up the jaggery and then add coconut and rice flour?

    ReplyDelete
  25. @Felcy Sequeira: Sorry for the delay in responding. You can lightly heat up the jackery just to help melt the big pieces but don't let it simmer or bubble as it could turn too sticky and the flavour would change. This recipe requires pounded (crushed) jaggery and not melted jaggery

    ReplyDelete
  26. Hi Shireen,trying this today, I keep trying recipes from your blog every time I want to cook something new and Mangalorean. Love all your recipes and thank you for inspiring me to try new dishes :)

    ReplyDelete
  27. @ Vidya Monteiro: Thanks for your lovely words! I do hope you liked these laddoos!

    ReplyDelete
  28. Can we use decicated coconut instead of fresh coconut ? Hard to find fresh coconut in NewZealand

    ReplyDelete
  29. @ Veena: Fresh coconut adds to the taste and moistness of the laddoos. I have never tried using dessicated coconut so honestly, I have no idea how it will taste

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)