Mango Puri Ladoos: A Sweet and Crispy Indian Treat
50 minutes
1136 reads
About Mango Puri Ladoos: A Sweet and Crispy Indian Treat
Craving a taste of India with a tropical twist? These Mango Puri Ladoos transform the classic Gujarati pairing of sweet mango and crispy puri into a melt-in-your-mouth delicacy. Imagine vibrant aam ras flavors mingling with delicate fried bread, all in one bite-sized treat!Crafted with wholesome whole wheat flour, luscious mango puree, fragrant ghee, and a touch of sweetness, these ladoos are perfect for any celebration. A sprinkle of saffron, along with crunchy cashews, pistachios, and almonds, elevates them to pure indulgence.Surprisingly easy to make and utterly irresistible, these Mango Puri Ladoos are a guaranteed crowd-pleaser for all ages.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Puri Dough
- 1 cup Whole Wheat Flour whole
- 4 tbsp Mango Puree as needed, or more
- 2 tbsp Ghee ghee
- 1 ½ tsp Salt or to taste
For the Ladoo Mixture
- ¼ cup Sugar or to taste, powdered
- 3 tbsp Cashews chopped
- 3 tbsp Pistachios chopped
- 3 tbsp Almonds chopped
- 1 ½ pinch Saffron Strands
- 2 tbsp Ghee ghee, for frying, or oil
Instructions
- In a large bowl, combine the whole wheat flour, mango puree, ghee, and salt. Mix well to form a firm dough.
- Cover the dough and let it rest for 20 minutes. This allows the gluten to relax, resulting in softer puris.
- Divide the dough into small, equal-sized balls.
- On a lightly floured surface, roll each ball into a thin circle (puri).
- Heat ghee or oil in a deep frying pan over medium-high heat.
- Carefully slide the puris into the hot oil, a few at a time. Fry until they puff up and turn golden brown on both sides.
- Remove the puris from the oil and place them on a paper towel-lined plate to drain excess oil.
- Once the puris have cooled completely, break them into small pieces.
- In a food processor or grinder, combine the broken puris, saffron strands, powdered sugar, cashews, pistachios, and almonds. Grind to a coarse powder.
- Transfer the mixture to a bowl. Add the ghee and mix well until evenly combined.
- Shape the mixture into small ladoos. The ghee helps bind the mixture and gives the ladoos a rich flavor.
- Serve and enjoy these delectable Mango Puri Ladoos!
Recipe Notes
Good To Know
- For an extra burst of mango flavor, fold in finely chopped dried mango pieces or a small spoonful of mango jam when shaping the ladoos.
- If you prefer a crunchier texture, lightly toast the cashews in clarified butter before adding them to the mixture.
- To enhance the saffron aroma, soak the saffron strands in a teaspoon of warm milk or mango puree for 10 minutes before incorporating, ensuring the flavor infuses evenly throughout the ladoos.
Expert Tips
- For a richer flavor, use high-quality Alphonso mangoes.
- If the mixture is too dry to shape, add a teaspoon of warm milk or melted ghee at a time until it comes together.
- Garnish the ladoos with edible silver leaf or chopped pistachios for an elegant presentation.
Storage Instructions
- Store the ladoos in an airtight container at room temperature for up to 3 days, but refrigerate if your climate is very humid to maintain their texture and prevent spoilage.
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Recipe Nutrition
Calories: 501kcalCarbohydrates: 29gProtein: 3gFat: 42gPolyunsaturated Fat: 12.6gMonounsaturated Fat: 25.2gSodium: 684mgFiber: 1gSugar: 10g
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4 Comments
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Absolutely fantastic! Thanks for the recipe.
This looks so good! Can’t wait to cook it.
Such a perfect dish! Thank you.
This is delightful! Thanks for the recipe.