A laadoo prepared on Naagpanchami day … Made of fried gram and jaggery.


  • 2 cups fried gram 
  • 1/2 cup groundnut fried and deskinned
  • 1/4 cup sesame seeds 
  • 2 tbsps  poppy seeds
  • 2 tbsps  almomd powder
  • 1 cup powdered jaggery
  • 3/4 cup ghee 
  • 1 two cardamom powder
  • Little milk if needef

Method :

In a fry pan , slightly fry the fried gram,,take out separately onto a plate .

Next fry the groundnuts and remove the skin, collect it in the same plate of gram.

Now fry the poppy seeds and sesame seeds, grind it to fine powder.

Grind coarsely the fried gram and groundnuts.

In a mixing bowl , add the fried gram,groundnut powder and the poppy -sesame seeds powder and the cardamom powder along with almond powder.

In the same pan ,add ghee heat it and add the jaggerry , allow the jaggery to melt to one string consistency.  The jaggery will melt in the ghee itself , need not add water.

Once the jaggery has  melted pour the molten jaggery to the powder in the bowl, mix it well and try to make laadoos when the mixture is hot, be careful do not hurt your palm.

If you feel the mixture is too dry , you can add milk to make laadoos .

These laadoos are a tradition,especially of North-Karnataka , Belgavi,  prepared during Naagpanchami along with some more delicacies.

I have posted a picture sent by my childhood friend Savitha from Bangalore.


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