Thaggu Ke Laddu
Famous laddus from Kanpur's legendary sweet shop. Made with suji (semolina), khoya, gond and dry fruits in pure ghee.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Khoya (Dhap - Soft/Moist) — 100 g (whole)
- gond — 10 g (whole)
- salt (optional) (whole)
- sugar — 100 g (whole)
- sooji — 100 g (roasted)
- Cashew Nuts — 30 g (roasted)
- Ghee — 50 g (whole)
Method
- Heat a heavy kadai and melt the ghee on low flame.
- Add the semolina and roast on low-medium flame, stirring constantly, until it turns light golden and gives off a nutty aroma, about 8 to 10 minutes.
- Add the cashew nuts and edible gum to the roasting semolina and continue to stir until the gondh puffs up and turns crisp.
- Crumble the khoya and add it to the kadai, mixing well so it blends evenly with the roasted semolina and does not form lumps.
- Keep stirring on low flame for 3 to 4 minutes until the khoya softens and combines fully with the mixture.
- In a separate pan, dissolve the sugar with a splash of water and a pinch of salt to make a thin one-string syrup.
- Pour the sugar syrup into the semolina-khoya mixture and stir briskly so everything binds together into a soft mass, cooking for another 2 to 3 minutes.
- Switch off the flame, add the crushed cardamom, and mix well.
- While still warm, shape the mixture into round laddus with greased palms and let them cool before serving.
Common questions
- Thaggu Ke Laddu ko English mein kya kehte hain?
- कानपुर ठग्गू के लड्डू ko English mein Thaggu Ke Laddu likhte hain.
- Ek plate Thaggu Ke Laddu mein kitni calories hoti hain?
- 300 kcal per plate.
- Kitna time lagta hai?
- 45 min lagta hai — 20 min taiyari, 25 min pakana.