This document provides information about ladoo, a traditional Indian dessert. It discusses the history and uses of ladoo in India. Common types of ladoos include rava ladoo, coconut ladoo, boondi ladoo, and besan ladoo. The document then provides a detailed recipe for preparing boondi ladoo at home or on a large scale. It also discusses the nutritional composition and benefits of multigrain ladoo and coconut ladoo made with virgin coconut meal. The document suggests providing ladoos to children between 6 months to 5 years as a periodic nutrition supplement due to its nutritional value.

1. # # CONFECTIONARY ##
L_A_D_O_O_S
RAJAN JAYKAR
11FET 1015
TY BTECH FOODS

2.  KNOWINGTHE PRODUCT :: LADOO
• This isTHE dessert that we will never ever refuse to have!
• When they are made at home, they do not last for more than 1 day…
And I must admit we are mostly responsible for these delicacies disappearing quickly ;)
• Ladoo originally is a typical Indian dessert.
Ladoos are sometimes served with a meal, and often included as a form of greeting,
celebration, religious offering, gift giving, parties, and hospitality in India.
• On Indian festivals - such as Holi, Diwali, Eid, or Raksha Bhandan - Ladoos are homemade
or purchased, then shared.
• Ladoo is made of varieties of flour, grains, pulses, semolina, regional or seasonal fruits, dry
fruits, and other ingredients cooked with sugar, then shaped into bite-size or larger
spheres.

3.  HISTORY and USE:
• Laddu comes from the Sanskrit word transliterated as ladduka or lattika meaning a small
ball.
• It is believed to originate from the Mithilanchal region of Bihar during the times
of Chandragupta Maurya.
• Some laddu recipes are prepared using Ayurvedic medicinal ingredients,
including methi laddu and multigrain ladoo.
• It is given as a prasad at Hindu temples, especiallyTirupatiVenkateswara temple,Andhra
Pradesh.
• Laddu is considered a traditional Eid dessert in some Muslim communities.
 COMPOSITION : (general)
• Common flours used for laddu include besan (chickpea flour), rava (wheat semolina) and
ground coconut. RAVA
• sugar and other flavourings
• colouring powder
• ghee
छोला

4.  TYPES OF LADOOS :
• Rava Laddu
• Coconut laddu
• Boondi laddu
• Ragi laddu
• Til laddu
• Besan laddu
• Semolina laddu
• Paneer laddu
• Multigrain laddu
• Millet laddu

5.  PREPARATION OF BOONDI LADOO :
Besan (gram flour) , colouring powder, water, cardamom/ elaichi, granulated sugar,
oil, Sultanas (optional)
Desiccated coconut (optional)…but they add more flavour..

6. Start by preparing your sugar syrup..
Bring to boil your water and sugar till it reduce to ¾ its volume
hence thickening slightly…
Meanwhile prepare your batter for the boondi ladoos…

7. • add in your besan and gradually pour in your water till you get a thick
custard like texture…This is the mixture we call the boondi..
Stir in your yellow food colouring and mix till desired colour is obtained..
• On medium heat in a deep frying pan, deep fry your batter/boondi..

8. Hold your ladle over your hot oil
and pour 2 tablespoon at a time
onto the ladle and simply do
circular movements..
Fry the boondi/batter till golden
and crisp on the outside but still
soft in the inside..
Drain them 

9. Immediately dip them into your
sugar syrup..
Allow them to soak into the syrup
for around 10 minutes..  
Mix everything well, firmly
pressing the “boondi” to
coarsely crumble the
mixture..  
Add in your cardamom
powder….
Blend everything well to
evenly flavour your
mixture with the
cardamom spice..


10. Stir in the sultanas (raisins)
• Take a handful of the "boondi" mixture
and roll to form a ball.. 
• You can serve them plain like
illustrated…
• We can also pass roll them into
desiccated coconut for more flavour…
• dry up for around 3 to 4 hours

11. # FORMING BOONDI ON LARGE SCALE #
• In order to form boondi globules, the batter is made to flow through perforations in a tray of the
boondi forming unit under mechanical vibration  As the batter passes through the perforations,
forming small globules, fall directly into heating medium of the fryer.
• Preparation of boondi having a perfect spherical shape depends on the water content of the batter,
as the batter consistency plays a very critical role.
• Additives CMC,HMC are added to reduce oil content.
• For storage and long shelf-life : sorbic acid and polypropylene packaging material is used.
• Oil temperature : 185 C
• Residence time : 90 seconds
• Height of fall of batter : 800mm above oil surface

12.  MULTIGRAIN LADOO :
• Multi-grain ladoo is made up of different flours and a functional food ingredient ‘Dink’
which is also a galactogogue.
• It provides high amounts of Biological Protein due to presence of different flours of pulses
and cereals.
• Adequate amount of fibre and other nutrients are also present.
 INGREDIENTS :
• The raw materials such as bengal gram dhal, green gram dhal, red gram daal, black gram
dhal, wheat flour, ragi flour, rava, almond, cashew, raisins, dink, artificial sweetener,
sugar, ghee and cardamom powder.
• Bengal gram also called chickpea (Cicer arietinum Linn), is a major pulse crop in India and
accounts for nearly 40% of the total pulse production.
• Besan, the flour of Bengal gram is a popular ingredient of many dishes in India

13. • Pulse is the important food crop due to the high protein and essential amino acid content.
Pulses are 20-25% protein by weight.
• Bengal gram, along with Proteins, it also provides complete carbohydrates, several
vitamins, iron, magnesium, phosphorus and zinc.
• Ragi provide high amount of amino acid methionine, calcium, vitamins and fibre.
• Almond is a rich source of vitamin E, Fibre (12% Dietary Fibre), Protein, B vitamins. It
contains phytosterol associated with cholesterol lowering properties.
• Cashewnuts is the majorly good source of antioxidant selenium, Dietary trace minerals
copper, iron and Zinc.
• dry fruits like almonds, cashew, Raisins as a source of calcium, magnesium, iron, selenium
• ghee for binding for providing satiety value.
 PREPARATION : ( Multigrain ladoo)



14.  It can be observed that texture and aroma of
multi grain ladoo scored very well and
Colour and taste scored well.Thus the
product has a good acceptability
Amount Per Serving
Calories 389.9
Calories from
Fat
212.7
Fat 23.6 g 36 %
Saturated Fat 2.9 g 15 %
Polyunsatura
ted Fat
12.2 g
Monounsatur
ated Fat
7.1 g
Cholesterol 0.0 mg 0 %
Sodium 10.0 mg 0 %
Potassium 204.7 mg 6 %
Carbohydrate 41.0 g 14 %
Dietary Fiber 5.1 g 20 %
Protein 5.6 g 11 %
Nutrition Info For 100 gms Ladoo

15. • Multi-grain ladoo is a product providing variety of nutrients and can be recommended for
all age groups as it has good biological value proteins and can be specially recommended
as a galactogog for lactating women.
• It has a shelf life of ten days , the shelf life could be improved with use of less amount of fat.
 COCONUT LADOO : (UsingVirgin Coconut Meal :VCM)
• What isVCM :The whitish residue remained after extracting coconut oil can be milled to
flour named as virgin coconut mealVCM.
• As a source of dietary fibre coconut meal provides a number of health benefits in relation
to coronary heart diseases, colon cancer and diabetes.
• Coconut based ladoo is a highly popular Indian sweet and is a rich source of fibre and
protein.

16.  Ingredients :
whole wheat flour, hydrogenated fat, powdered sugar, cashew nut and desiccated
x coconut powder, dry fruits such as cashew nuts, almonds and flavouring
substances like cardamom.
• VCM was obtained from Central Plantation Crops Research Institute (CPCRI), Kasaragod,
Kerala, India.
• Because of its moisture content (12% - 15%) and its non-Acidic nature, spoilage in ladoo is
mostly caused by growth of surface yeast and molds, often accompanied by fermentive and
acidic odours.  very short shelf-life.
Preparation method forVCM ladoos 

17.  LADOO FOR NUTRITION :
WANTTO MAKE
DIFFERENCE ? ? 

18. Nutritional analysis of ladoo by
National Agriculture & Food
Analysis & Research
Institute, NAFARI, Pune 
Given to children between the
age group 6 months – 5 yrs. as
PERIODIC NUTRITION
SUPPLEMENT
Cost per ladoo Rs. 2.5/-