Mangalorean Recipe
Puffed paddy ladoo (popped rice laddu) is also known as aralu laadu (unde) in Kannada, laayi pitta undo, or laayanso laadu in Konkani, kheel laddu in Hindi. Since boondi and karo (sev) is added, it is also called kare laddu or boondi ani karo galnu laye pitta undo. You will see these layi pitte laddus (aralu unde) everywhere if you visit Mangalore, Udupi, and the Karkala region during Ganesh Chaturthi and the Janmashtami festival. While you are here, also check out chickpea flour and popped paddy laddu, also called chanepitta undo with laayi.
Why will you love this laddu?
This laddu is a perfect recipe for festivals like Ganesh Chaturthi and Janmashtami, as naivedyam and prasad. It is a gluten-free Indian sweet made with jaggery. It has a longer shelf life compared to other milk-based sweets. This sweet ladoo gives a coastal region vibe to your celebration.
Ingredients
Puffed Paddy: Coarse powdered puffed paddy is easily available in general stores in Mangalore and Udupi and in Indian markets abroad. Puffed paddy is called aralu in Kannada and laayi in Konkani or kheel in Hindi. Jaggery: Sticky jaggery is also called chikki jaggery or antu bella or anta goda. Cashews: Roasted cashews Til: White or black sesame seeds roasted. Ghee: Homemade desi ghee. Cardamom powder: For flavor Other ingredients: Boondi and sev, unsalted if possible. During the festival season, they are available in all bakery stores in Mangalore and Udupi regions. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Add jaggery and water to a pan on a medium flame. Simmer for 8 to 10 minutes or until it reaches the soft ball stage. Add boondi, cashews, sev, sesame seeds, ghee, cardamom powder, and laayi (aralu) in increments and mix. Let this sit for 5 to 10 minutes.
Pinch a small portion of the warm mixture and shape it into a laddus of the desired size. This can be stored for 20 to 30 days in an airtight container.
Tips
Boondi and thick sev (karo) are totally optional. It adds a nice crunchy texture to your ladoos. If you skip that, add more laayi (puffed paddy powder). The amount of laayi (puffed paddy) may have to be adjusted based on other ingredients added. Keep adding in increments until you are able to form the laddu. Roasted peanuts can be used instead of cashews. To make this ladoo, only sticky jaggery is used (antu bella, anta goda). Other jaggery will not work. Sticky jaggery makes it easier to bind the ladoo and hold its shape. Once the jaggery syrup is done, add and adjust all the ingredients to your liking. You can add more boondi or laayi powder, cashews, or peanuts.
More Indian laddu recipes
Recipe card
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