The Rice Laddus are by far one of Mangalore’s most favourite sweets which has been around for ages. While it is made by people of all religions, it has a special place in the ‘Kuswar’ made by Mangalorean Catholics for Christmas. Kuswar is an assortment of sweets & savouries – I will dedicate a separate post for them shortly. Not too many people make the entire Kuswar (the whole range of sweets & savouries) anymore as it’s easily available at bakeries & sweet shops in and around Mangalore. However, the Rice Laddu is something that many people prefer to make in small quantities at home so that it can be consumed fresh & finished before they turn hard & stale. Although my mom joined the bandwagon of making just the basic sweets & buying the rest from the famous M.D’Souza & Sons – Bakers, Confectioners & Caterers of our times, she would never fail to make the Rice Laddus.
My mum-in-law who taught me to make this lovely sweet tells me that in the olden days it was made at home by the rich & poor alike – even by those who couldn’t afford to make expensive sweets at home would at least make the humble Rice Laddus made out of unpolished rice, jaggery & coconut – staple items in every poor man’s house.
The roasting of the rice helps the grains to fluff up & lends a nutty flavour to the Laddus. This along with the mild taste of jaggery soaked with shreds of fresh & juicy grated coconut just melts in the mouth. The sesame provides the surprise factor when you get to bite into a couple of them when you are busy munching the Laddu. The pinch of salt should not be underestimated as it brings out all the lovely flavours. The mild fragrance of cardamom blended with roasted & powdered rice is something that lingers on – not just in your kitchen, but on your taste buds too! So try this anytime – it hardly takes 15-20 minutes to make it!
Rice Laddoos | Thandhlache Laadu | Mangalorean Kuswar
Rice Laddoos are part of traditional Mangalorean Kuswar (Christmas Goodies). They are made with brown boiled rice (a variety of rice), jaggery, fresh coconut, cardamom & sesame seeds. These laddoos are healthier than regular store bought sweets and are gluten free, vegan & contain no refined sugar.
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Ingredients
- 250 gms boiled rice preferably brown unpolished rice as it lends a nice colour
- 150 gms jaggery adjust to taste
- 125 grams 1-1/4 cups freshly grated coconut, loosely packed
- 2-3 pods of cardamom
- 1 tbsp sesame seeds Til
- pinch of salt
Instructions
- Wash the rice and dry it well.
- Roast it on a hot tawa on a slow flame till the grains fluff up a bit - this takes about 10mins
- Powder the rice along with the cardamom to an almost fine texture - like very fine sand (leave it slightly grainy - this avoids the laddu flour from turning into a paste when you eat it & stick to the roof of your mouth which is not a pleasant experience). Reserve 1 tbsp of flour for rolling the laddus
- Pound the jaggery to remove lumps or use the dry jar of mixer grinder - you can grind the jaggery & coconut together to achieve a coarse consistency - do not grind it to a paste, just swirl the two for about 3-4 seconds
- Mix the jaggery & coconut mixture with the rice powder. Add the sesame seeds & pinch of salt. Mix everything well so all the flavours get incorporated.
- Take a portion of mixture in your palm and compress in your fist to make a tight ball. The tighter the ball the better you will be able to shape it into a round laddu. If you don't make it tight enough, when you roll it into a laddu the mixture will crumble.
- Roll each laddu in the reserved flour & serve.
- Store laddus in an airtight container & eat them within 3-4 days (if stored outside). They will last longer if you refrigerate them
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
mmmm…one of my favourites!!
Shireen, is it really this easy? Wow ! What happens if you reduce the jaggery? Will you not be able to hold it together and shape them? Ant une zatha gi?
Yes Preethi 🙂 try and get the soft and medium sweet variety of jaggery – called as 'unde bella' in kannada (ball shaped jaggery famous during Krishnashtami), this recipe is meant for laddus of medium sweetness..if u drastically reduce the jaggery then yes, the 'sticky' element that binds the laddu will reduce causing the laddu to crumble and turn out dryish
Shireen, I tried this recipe today…and God! they are simply superb. I did not get such perfect shapes as I added a few caramelised raisins and cashewnut bits. But I'm sure when you do it the traditional way of pounding them together on a grinding stone, they will turn out fine. and the sweetness, just perfect….simply perfect..thank you for putting this up and please pass on my gratitude to Karmin Aunty for this.
Shireen, I hope you got my earlier message. My question now is, why do the laddus become very drye eat? I have eaten soft and moist ones during xmas season. Yours in the pic dont look dry. I feel mine are. Let me know.
Thanks for your comments Preethi. I will definitely pass on your compliments to my MIL 🙂 The moisture content of the laddus comes from the jaggery & coconut. Preferably use fresh ingredients and coconut should be freshly grated and juicy. Jaggery should be the soft juicy variety too. The combo of these ingredients helps the laddus to remain soft for long. Also, if you refrigerate them, warm them up for 15 seconds on high in a microwave. Lastly, the dry & humid summer weather robs most foods of its moisture – so in December chances are more for food being preserved in its best form than during the summer 🙂
hi shireen… i am really glad that i chanced upon ur blog… my hubby loves thandlache laddoo and we wait for somebody to come from mangalore with it…. just wanting to know … can the rice be ground in a mixie??
Hi Jovi, thanks so much for your compliments..yes the rice needs to be washed, dried and roasted on a slow fire till you get a nice aroma – this gives it the crispiness that will help you to powder it in a dry grinding jar of the mixie.
Shireen, you need to send over to me…….. these rice laddoos r to die for and reminds me of what my grandma used to make in Mangalore and parcel to Bombay. I am sure some of this is left in ur kuswar collection.
Hi there…I am with my family residing in Australia….accidnetly i found your food-blog…I just felt very happy that there is one mangie's food blog..All of your recipies are just reminding me my mother prepared homemade food…they are just excellent….I'm waiting for more recipies
Thanks Anonymous & Anonymous 🙂
hello chef:)
big thank you for this lovely thandlache ladoo recipe.i tried making this and the ladoos turned out well n tastes simply superrrb.gonna make in large quantities too. m very very happy .thanks once again n God bless
regards
Thank you Anonymous for the lovely comment! Glad to know that the laddoos turned out well 🙂 Sorry for the delayed response!
Hi Shireen,
Is it possible to dry roast all the ingredients, including cocount. and then make ladoos…
Regards, Sunita
Hi Sunita, you may dry roast if you wish but ensure that the ingredients don't become too dry or else the laddus will crumble (won't hold shape). You can pulse the coconut+elaichi in a mixer grinder for a couple of seconds before mixing with the jaggery. I haven't tried it, but do it me know how it works out
Hi.. Does anyone make these for sale at Mumbai… I loved this stuff. Please do not tell me to go to a mangalore store those are just not the same.
Hey Lyn,
The brown rice powder is available at Mangalore Stores. You can buy grated coconut and then the rest is simple.
Hi Lyn, have you tried making them at home? They are pretty simple to make and taste best when they are fresh. I have no idea if someone makes them and sells them cuz yes, the ones sold in Mlore store tend to go dry and stale soon. Do try making them at home if possible
Thanks Shireen, hmmm that is a tough one, but they look so delicious I can taste their goodness already…
is it possible to use boiled rice powder to make these laddus?
Hey your recipe transported be back in time. My grandma made these ladoos and though I have tried I could not replicate the taste or texture. I will surely try your recipe. Thanks
Shireen,
your blog inspires me to try something different everyday..thank you.
Namita D'Souza
Dear Shireen…compliments of the season….tried the rice laddus they came out sooo well….thanks for the lovely recipe…..most of my Christmas kuswar was made following ur blog….god bless you…..here is wishing you a very happy and happening new year 2014….loads of love n hugs – rita n family
@ Suzy Fontes: Sorry for the delay in responding! Yes, if the powder of boiled rice that is dry roasted is available you can use the same
@ Anita Pinto: Thanks so much! I hope you tried and liked the laddoos!:)
@ Namitha: Thanks for the lovely compliment 🙂
@Rita Dsouza: Thanks so much for the feedback! Glad you liked the kuswar. Wish you a very happy 2014!
Hi Shireen.. Can the laddus be kept in an air tight container or in the friidge cause there is coconut iin it.. Should not get stale.. Please advice.. Planing to make this for christmas..
@ Sweety: You can keep in an airtight container ideally for upto 2 days and then transfer it to the fridge. I suggest you make all the preparation in advance and prepare the laddoos by adding fresh coconut as and when you need to serve them. These laddoos taste best when fresh. As they grow older they tend to be dry
Hi Shireen, can i heat up the jaggery and then add coconut and rice flour?
@Felcy Sequeira: Sorry for the delay in responding. You can lightly heat up the jackery just to help melt the big pieces but don't let it simmer or bubble as it could turn too sticky and the flavour would change. This recipe requires pounded (crushed) jaggery and not melted jaggery
Hi Shireen,trying this today, I keep trying recipes from your blog every time I want to cook something new and Mangalorean. Love all your recipes and thank you for inspiring me to try new dishes 🙂
@ Vidya Monteiro: Thanks for your lovely words! I do hope you liked these laddoos!
Can we use decicated coconut instead of fresh coconut ? Hard to find fresh coconut in NewZealand
@ Veena: Fresh coconut adds to the taste and moistness of the laddoos. I have never tried using dessicated coconut so honestly, I have no idea how it will taste
Hi Shireen, I have little extra mixture which I couldn't make laddoo of due to lack of time. Can you suggest how to reuse that mixture to make laddoo coz now they just turn into crumble.
Hi Shireen
Is there any possible way to use my leftover laddoo mixture? Due to lack of time I couldn't complete it.
@ Herald: Sorry for the great delay in responding to your query. You can add some melted jaggery and remould the mixture into laddoos. Alternatively you can make a great base for gluten free cheesecake! (just thinking out of the box :))
Hi shireen, thank you so much for the wonderful recipe. I have tried it today and it’s delicious.
Lots of love
Shambli
Hi Shambli,
Thanks a ton for your lovely feedback! I am so glad that you liked the laddoos! Do stay tuned for more recipes!
Dear Shireen,
Thank you for sharing this recipe here, I tried this today and it came out perfect, really perfect just like MIL makes them for me.. this is the first time I made them, I was always intimidated by the process (which at my MIL included melting of jaggery ) when I read your recipe I thought I could try it and I am glad I did. I know it is not Christmas season but I really wanted to eat them. Like so many of your recipes I have tried in the past, this too turned just like home. I really appreciate you posting these recipes for us and I hope you know that.
Be safe , love ,
Lavina
Dear Lavina,
Thank you so very much for your wonderful feedback! I have been holding on to this comment for weeks now just because I wanted to say a proper thank you! I am so happy that you tried this recipe mid year just because you wanted to recreate some fond memories and decided to try my recipe. Thanks and I hope you & your family are doing well too!
Regards,
Shireen
Hi
This is one of my favorite! I tried this recipe today but unfortunately it didn’t turn out well. I struggled to form the ladoos initially then followed your tip of microwaving the mixture which helped in forming the ladoo. The rice popped and got the color as you mentioned but maybe I did not grind it to the right consistency. Please can you advise I would like to prepare it for Christmas.
Many thanks
Hi Julie,
Sorry to hear about your experience. Well, it could be the grinding of the rice or the jaggery..or both. If the jaggery is not warm enough it won’t make the mixture sticky enough to hold shape. I hope with a little practice you get it right! Good luck!
Hello Shireen. I have been following your recipes since 2019 when I stumbled upon your recipe for Christmas Plum cake. Absolutely amazing, delicious and foolproof recipe. I bake this cake every year since 2019. I also follow your recipe for banana curry and several other recipes.
I am yet to try this recipe. I thought I should share my mom’s version of this recipe.
3 cups of red Kerala kuttari Matta rice
1 cup of whole green moong
1 cup of putana dal
1 cup of peanuts
1/2 cup sesame seeds
1/2 cup dessicated coconut
3 tsp of cardamom powder
3 tbsp ghee
5 cups of jaggery
Method: 1.Wash and drain water from rice. No need to dry. On medium flame, roast rice until it starts popping. I prefer to divide the rice into 6 different batches, roasting small batch at a time.
2. Wash and drain water from whole moong. No need to dry it either. Roast it until light brown.
3. Roast peanuts until golden brown. Remove the skin.
4. Roast sesame seeds until it pops.
5. Lightly roast dessicated coconut.
Grind rice, moong, putana dal. Grind peanuts coarsely. In a wide pan, add 5 cups of jaggery. To it, add around 3 tbsp of water and allow jaggery to dissolve. And let the mixture boil a minute or so. Now switch off the gas. Add powdered rice, powdered moong, powdered putana, coarsely crushed peanuts, roasted sesame seeds, dessicated coconut, cardamom powder and ghee. Mix it well. Then grease your hand with ghee and start making laddoos when the mixture is still hot/ warm.
Hi Bhanu,
Firstly, thank you for your kind feedback on my Christmas cake recipe. I am so very glad that you liked it so much! It is my favourite too. Secondly, thank you from the bottom of my heart for writing such a lovely recipe from your mum. I will surely try this out soon and perhaps share it on the blog for my readers to try out. You are a gem and this recipe is for keeps! Thanks once again!
Hi shireen, can I use Kerala matta rice for this. I can’t find good boiled brown rice where I live. Thanks
Hi Priya,
Sorry for the late response. Yes, you can use Kerala matta rice too
have followed this recipe for last 2 years Christmas and always turned out well
Thank you so much for the great feedback!