08 Sep Rice flour ladoo recipe | rice flour peda recipe

Posted at 18:58h in Glutenfree Recipes, Sweets/Desserts by blessmyfoodbypayal 0 Comments

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Last Updated on September 8, 2024 by blessmyfoodbypayal

Rice flour ladoo recipe | rice flour peda recipe with step wise pictorial and video method.

Just very few and basic ingredients are clubbed together to make these delicious and mouthwatering ladoo which are gluten-free.

These ladoos don’t have ghee, mawa/khoya, condensed milk and milk powder but still they taste the best even without these rich ingredients.

Rice flour is one such ingredient which is mostly used in breakfast or tea time snacks but hardly there’s any recipe which uses rice flour as an ingredient in sweet dishes.

With the beginning of Ganesha Chaturthi, sweets are must at home and

With its melt-in-the-mouth texture and subtle sweetness, this festive treat is loved for its simplicity and rich flavor.

TIPS TO MAKE THE LADOO PERFECT

1. Entire process needs to be done on lowest heat.

2. Keep stirring continuously otherwise things get burnt.

3. This recipe has no ghee at all but for more delicious taste, you can add bit of the ghee while roasting nuts.

4. If you don’t have desiccated coconut, take dry coconut (gola or khopra) and remove it’s outer brown part. Thereafter grind the white part and use it.

5. Sugar should be added only after grinding in the powdered form. Granulated sugar doesn’t get diluted so easily.

6. Malai you are adding to it should be fresh or at the most 2-3 days old. In place of malai you can add fresh cream as well.

We did have cream at home but it wasn’t exactly 3/4 cup but only 1/2 cup. So we took 1/2 cup of cream and added 1/4 cup of malai.

Instead you can also add desi ghee.

So either you add only cream or only malai or only desi ghee or combo of all 3 or any 2, it should come to 3/4 cup in total.

7. This is very important to give resting time of 8 to 10 minutes by putting a lid. When we cover the hot mixture with a lid, the steam generated from the heat rises and comes into contact with the cooler surface of the lid. As the steam cools, it condenses back into water droplets, making the lid wet and thereby making the mixture more moist by this process of condensation. It will help the mixture into binding.

8. While binding the mixture, if you feel that it is little dry of crumbly, just sprinkle bit of milk or add very little of cream, malai or ghee to make the mixture more moist.

STEP WISE PICTORIAL RECIPE OF RICE FLOUR LADOO RECIPE

Take a non stick pan and dry roast roughly chopped nuts until they slightly change their colour and become aromatic.

Take them out of pan.

Add rice flour in the same pan.

Roast on for 5-6 minutes by continuously stirring. Remember, entire process has to be done on lowest heat.

Add desiccated coconut.

Roast for 2 minutes.

Then add cream or malai.

Note : if you don’t have cream or malai, you can use desi ghee or both malai and ghee in the ratio of 50:50.

Mix well until cream is thoroughly incorporated.

Add powdered sugar.

Give a good mix. The mixture will turn soggy.

Remove the pan from the heat. Immediately put a lid on & rest for 8-10 minutes. This step will help to create moisture in the mixture.

Remove the lid and add cardamom powder and roasted nuts.

Mix everything very well.

Now start binding the mixture into ladoos.

Note : if the mixture is slightly dry and you are not able to bind them into laddu, you can sprinkle bit of the milk or add some more malai/cream or even melted desi ghee.

Enjoy

RICE FLOUR LADOO RECIPE – RECIPE CARD