Mohan Laddu Recipe | Udupi Special Laddo

This 2020 Diwali, it was the “mohan laddu” that is prepared as new thing in my kitchen. I still don’t know why the name of this sweet happened to be mohan laddo. But let me tell you the truth, the taste of this laddu is way too delicious.

The refined flour pooris are deep fried until they turn crisp. In order to make them crisp, initially the flour dough is made little stiff and pooris are rolled very thin like paper thin. When these are deep fried in low flame, they automatically turn crisp. After the all the pooris are deep fried, they are broken in to pieces. You can even add them to mixer and whir it up to get even pieces. This is what the laddu is made of.

The sugar syrup of one string consistency is poured over this mixture and shaped like laddu.

Few caution to be taken while making this mohan laddu are:

• The consistency of sugar syrup must be of one string not less than that.
• And it should be added little by little to the laddu mix.  The syrup should be incorporated well in the laddu mix.
• Maida pooris have to be rolled very thin to make them crisp.

The mohan laddu tastes sweet and crisp with every bite making your mouth happy. So try at least once.

Also check: rava laddu

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Print Recipe

Mohan Laddu | Mohan Laddo Recipe

Mohan Laddu is a distinct sweet thing of Udupi that has slight crispiness with sweet taste. The pooris made up of maida are deep fried till crisp and then broken in to tiny pieces. It is then mixed with sugar syrup and shaped like laddus. It's a total bliss to devour these laddos on Deepavali Festival

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: mohan laddo, mohan laddu, mohan laddu recipe

Author: Sumana

Ingredients

• 1 cup Maida (refined flour)
• 1 tbsp Rice flour
• 1 tbsp Ghee
• 1/4 tsp Salt
• 1 cup Sugar
• 1/2 cup Water
• 1/2 tsp Cardamom powder
• 2 tbsp Cashews
• 1 tbsp Raisins

Instructions

• In a bowl, add refined flour, rice flour, salt and ghee. Give a mix. Add water little by little and knead stiff dough.
  
• Let the dough rest for 30 minutes. Make small balls and roll very thin chapati. Try to roll as thin as possible.
  
• Deep fry the pooris in hot oil in low flame. Fry little longer, so that it turns crisp. When all pooris are done, break them in to small pieces.
  
• Mean while roast cashews and raisins in little ghee and add to the powdered mix. Add cardamom powder too. Next, in a wide wok, add sugar and water. Let it cook in medium flame. When sugar dissolves and syrup turns in to one string consistency, switch off flame.
  
• Transfer the syrup to laddu mix little by little and combine well. Shape like laddu.
  
• Delicious mohan laddu is ready to serve.
  

Notes

• The pooris should turn crisp. So roll as thin as possible and deep fry them longer in low flame.
• You can break the pooris with your hand or run in mixer for evenly breaking.
•  If sugar syrup doesn't turn in to one string consistency, then you cannot shape laddus. So ensure it.
• Add sugar syrup in steps and mix.