Poori Laadu – Amma’s Special

poori laadu for little krishna’s birthday

Poori Laadu are deliciously crunchy mini laddoos that simmmmmmmmmmbly melt in your mouth – Anita, note the National Favourite in a rather unique and perhaps best ever form. This recipe is one of those classic “handed down” ones, that are very unique to each family. The preparation of this sweet itself is very rare, and I am almost sure that this particular recipe has been published on the web for the first time.

This is my amma’s speciality that I prepared for Krishnashtami and goes as my entry for virtual Srijayanthi/Janmashtami Celebrations we’re hosting.
Ingredients

• Bombay Rava or Chiroti Rawa 1cup
• Sugar 1cup
• Cardamom 2 pods
• Ghee 1 tbsp+ 3 tsp for the ladoos.
• Water to Knead
• Oil for frying

Method

Step 1: Prepare the Dough for Pooris
Knead the Rava with water into a dough. The dough must not be very firm, but not too runny either. Knead in 1tbsp of Ghee when you finish. Keep aside for 30 minutes.

Step 2: Powder Sugar, Crush Cardamom and Prepare Kitchen Counter
Powder Sugar in a Blender. Crush the Cardamom Seeds. Transfer Sugar and Cardamom to a large mixing bowl. Set a strainer/Colander to take out the Pooris. Spread some Kitchen Paper to drain pooris of all Oil.

Step 3: Knead the Dough once more
Knead the Poori dough once more. The Rava would have soaked in the water to give a soft and elastic dough. Add a little ghee if the dough is very sticky to help in kneading. Divide and roll into balls.

Step 4: Prepare to make Pooris
Roll out the divided dough portions into thin rounds like pooris. Heat Oil in a Kadai or a Deep Bottomed Pan.

Step 5: Make the Pooris
Drop a small piece of dough to test the Oil. If the piece rises quickly to the surface, the oil is ready for frying. Set flame to medium. Drop the round Pooris and cook on both sides until golden/ light brown. Take it out in the strainer/ Colander. Note: Do not make the Pooris red.

Step 6: Drain Pooris of Oil
Spread Pooris on the Kitchen Paper and drain all oil. Note: This is a very important step, otherwise you will be left with oily, soggy laddoos.

Step 7: Powder the Pooris
Break Pooris and Powder them in a Blender.

Step 8: Prepare Laddoos
In a large mixing bowl, mix the powdered sugar, crushed cardamom seeds and powdered pooris. Warm 2 tbsp Ghee, add in 1 tbsp to the Laddoo mix and set aside the rest. Using your palm, shape into round laddoos using a little ghee to help.

Note: The technique to making good unbreakable laddoos is to continuously fist a small amount of mix between your palms till they are round. Adding lukewarm ghee while doing this helps the sugar in the mix to melt and keep the laddoo together. Shape the mix into bite sizes laddoos.

Store in an air tight container in a cool but dry place.