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Chawal Ke Ladoo

Serves 4
20 mins
160 Kcal
Chawal Ke Ladoo is an Indian sweet made using essential ingredients such as rice, sugar, cardamom, and ghee. This yummy dessert usually features a festival; for those who like more special occasions, it can be made as a comfort for the entire family. The chawal ke ladoo recipe starts by cooking rice, which can be of the basmati or short-grain variety until it's mushy and mixed with aromatic cardamom, sugar, and ghee. The recipe yields a deliciously sweet, melt-in-your-mouth ladoo that is both flavourful and easy to make. The process starts with cooking one cup of rice and allowing it to cool. Cardamom is added to the rice to give a warm, fragrant essence that complements the sugar. Ghee is then added to mix in richness and to bind the rice together. The sugar dissolves into the rice mixture, perfecting the ladoos' sweetness level. Once everything is well combined, the mixture is formed into small, round balls or ladoos, then left to set and firm up. The chawal ke ladoo recipe is ready; any personal liking can be incorporated into the sweetness and richness of the ladoos. Other variations in ladoos include adding chopped nuts or dried fruits garnished with them to give a good look, texture, and flavour to the ladoos. These ladoos are best suited for celebrations like Diwali, Holi, or any family gathering, as they provide an old nostalgic taste of Indian sweets.

Ingredients required for Chawal Ke Ladoo

  1. 1 cup rice
  2. 0.5 cup sugar
  3. 4 cardamoms
  4. 0.25 cup ghee

Cooking steps for Chawal Ke Ladoo

  1. 1
    Chawal Ke Laddoo is a sweet, aromatic treat that brings back the charm of simple, old-school Indian desserts.
  2. 2
    Begin with 1 cup of rice, 1/2 cup of sugar, 4 cardamom pods, and ¼ cup of ghee.
  3. 3
    Start by thoroughly washing the rice to remove excess starch and ensure the laddoos don't turn sticky.
  4. 4
    Steam or boil the rice until soft but not mushy.
  5. 5
    Fluff it with a fork and let it cool completely to avoid clumping.
  6. 6
    Next, grind the cooked rice into a coarse, slightly sticky paste.
  7. 7
    In a large mixing bowl, combine this paste with 1/2 cup of sugar.
  8. 8
    Crush the cardamom pods into a fine powder and stir it into the mixture for a warm, fragrant flavor.
  9. 9
    Heat ¼ cup of ghee until melted and pour it over the rice and sugar mixture.
  10. 10
    The ghee not only binds the ingredients but also adds richness and depth to the flavor.
  11. 11
    For added texture, mix in 2 tablespoons of grated coconut or finely chopped nuts like almonds and cashews.
  12. 12
    Once the mixture is warm but manageable, shape it into small, round laddoos using your hands.
  13. 13
    If the mixture feels too dry, add a little more ghee; if it's too sticky, let it cool for a few extra minutes.
  14. 14
    Place the laddoos on a plate to set and cool completely.
  15. 15
    You can also garnish with a pinch of saffron or a sprinkle of powdered sugar for an elegant touch.
  16. 16
    These soft, melt-in-your-mouth laddoos are perfect for festivals, family gatherings, or a quick indulgent snack.
  17. 17
    With their delicate sweetness and cardamom aroma, this recipe of Chawal Ke Laddoo proves that the simplest recipes are often the most satisfying.

Shop Ingredients

Cardamoms (4)
278
1
55
1
235
1
134
1
138
1
294
1
197
1
150
1
262
1
85
1
Ghee (0.25 cup)
393
1
317
1
311
1
571
1
719
1
651
1
617
1
375
1
151
1
150
1
Rice (1 cup)
85
1
343
1
229
1
376
1
93
1
72
1
215
1
359
1
424
1
152
1
Sugar (0.5 cup)
51
1
51
1
56
1
247
1
75
1
54
1
50
1
267
1
19
1
119
1

FAQs

What kind of rice is suitable for making chawal ke ladoo?

Short-grain rice or basmati rice is ideal for chawal ke ladoo. Basmati rice is preferred most of the time because of their wonderful fragrance and long, slender grains. Short-grain rice absorbs more moisture and provides a sticky consistency, which is convenient to bind the ladoos. Whichever you wish to use, use rice cooked soft, yet not mushy enough to give the right texture for the ladoos.

Can chawal ke ladoo be prepared without using ghee?

Ghee imparts a rich flavour and helps hold chawal ke ladoo together while binding the rice. If you do not like the taste or want something lighter, use unsalted butter or coconut oil to replace ghee. Ghee is traditional but yields melt-in-the-mouth ladoos with a robust and distinctive flavour. If choosing something else, you need to adjust the amount to keep consistency in the mixture.

How to make less sweet chawal ke ladoo?

If you desire lesser sweetness in your chawal ke ladoos, you can reduce the sugar added to the chawal ke ladoo recipe. From 0.5 cup of sugar for this recipe, add only 0.25 cup and taste before pressing ladoos. You can also try a natural sweetener-like jaggery or honey, for a different flavour profile. Or, you can enhance the flavour with a bit of extra cardamom powder or a pinch of cinnamon to add balance to the ladoos without over-sweetening it.