ਅਮ੍ਰਿਤਸਰ ਦੇ ਮਸ਼ਹੂਰ ਖੱਟੇ ਕਰਾਰੇ ਲੱਡੂ ️अमृतसर के मशहूर खट्टे लड्डू

Ingredients

• 200 g Tamarind (soaked in warm water for 10 minutes, pulp separated from seeds)
• 50 g Jaggery (grated or chopped; can substitute with brown sugar)
• 0.25 tsp Salt (regular table salt)
• 0.25 tsp Black Salt (also called kala namak, adds distinctive tang)
• 0.5 tsp Roasted Cumin Powder (dry‑roasted and ground)
• 0.25 tsp Red Chili Powder (adjust to taste; can use fresh green chilies, finely chopped)
• 1 pinch Asafoetida (adds depth to the sour water)
• 1 medium Onion (thinly sliced and washed in cold water)
• 1 medium Carrot (cut into thin long strips)
• 0.5 medium Beetroot (cut into thin long strips; adds color to the sour water)
• 2 tbsp Fresh Coriander (roughly chopped)
• 250 ml Water (for tamarind mixture) (warm water for soaking tamarind, plus extra to make a thin sour‑sweet liquid)
• 100 g Chana Dal (split chickpeas) (soaked 4 hours, then drained and rinsed)
• 100 g Moong Dal (split green gram) (soaked 4 hours, then drained and rinsed)
• 500 ml Oil for deep frying (vegetable or canola oil; heat to medium‑high (≈180°C))

Instructions

1. Soak Tamarind

   Place 200 g tamarind in a bowl, cover with warm water and let soak for 10 minutes.

   Time: PT10M

2. Extract Tamarind Pulp

   Mash the softened tamarind with your hands, pull out the seeds, and strain the pulp through a fine mesh strainer into a clean bowl.

   Time: PT5M

3. Make Sweet‑Sour Water

   Add ¼ cup grated jaggery to the tamarind juice, stir until fully dissolved. Add ½ cup additional water to make a thin liquid.

   Time: PT5M

4. Season the Water

   Stir in ¼ tsp regular salt, ¼ tsp black salt, ½ tsp roasted cumin powder, ¼ tsp red chili powder, and a pinch of asafoetida.

   Time: PT5M

5. Add Fresh Veggies

   Thinly slice one onion, one carrot, and half a beetroot. Add them to the seasoned tamarind water along with 2 tbsp chopped coriander. Mix well.

   Time: PT10M

6. Chill the Sour Water

   Cover the bowl and place it in the refrigerator for 30–40 minutes.

   Time: PT35M

7. Soak the Dal

   Rinse ½ cup chana dal and ½ cup moong dal, then soak together in water for at least 4 hours (or overnight).

   Time: PT4H

8. Drain and Rinse

   After soaking, drain the dals and rinse 3–4 times with fresh water.

   Time: PT5M

9. Grind to a Fine Paste

   Place the soaked dals in a blender. Pulse twice; if the mixture is too dry, add 4–5 tbsp water gradually until a smooth, thick paste forms.

   Time: PT10M

10. Season the Dal Paste

    Transfer the paste to a mixing bowl, add ½ tsp salt and a pinch of asafoetida. Whisk vigorously with a hand‑whisk or mixer for 5–6 minutes until the batter becomes light and airy.

    Time: PT6M

11. Heat Oil for Frying

    Pour 500 ml oil into a deep pan, heat over medium‑high flame until it reaches about 180 °C (oil shimmers, a small drop sizzles).

    Time: PT5M

    Temperature: 180°C

12. Fry the Laddus

    Using a spoon, drop small portions of batter into the hot oil, keeping the spoon close to the surface so the shape stays round. Fry until they turn light golden (about 2–3 minutes each side).

    Time: PT10M

    Temperature: 180°C

13. Cool the Fried Laddus

    Remove the laddus with a slotted spoon onto a paper‑towel lined plate. Let them cool completely (about 5 minutes).

    Time: PT5M

14. Soak Laddus in Sour Water

    Place the cooled laddus into the chilled tamarind‑vegetable water, gently stir to ensure each laddu is submerged. Cover and let sit for 15 minutes so they absorb the flavors.

    Time: PT15M

15. Serve

    Transfer the fully soaked laddus to a serving platter. They can be enjoyed immediately or stored as described.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Tamarind: Tamarind paste (use 3 tbsp)
• Instead of Jaggery: Brown sugar, Palm sugar
• Instead of Black Salt: Regular salt (less flavor)
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Asafoetida: Garlic powder (different flavor)
• Instead of Carrot: Shredded carrot
• Instead of Beetroot: Radish strips
• Instead of Fresh Coriander: Cilantro
• Instead of Chana Dal (split chickpeas): Bengal gram
• Instead of Moong Dal (split green gram): Yellow moong dal
• Instead of Oil for deep frying: Peanut oil

Equipment Needed

• Mixing Bowl
• Blender or Wet Grinder
• Fine Mesh Strainer
• Deep Frying Pan or Kadai
• Slotted Spoon
• Tongs (optional)
• Refrigerator
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Soaking the dal for at least 4 hours
• Grinding the dal to a fine but not watery paste
• Whisking the dal batter until airy
• Frying at the correct oil temperature (≈180 °C) to achieve a light golden crust
• Allowing the fried laddus to fully absorb the sour‑sweet water

Chef Tips from the Video

• Use fresh tamarind for the brightest tang; older tamarind can be overly sour.
• Roast cumin seeds until fragrant before grinding for extra depth.
• Whisk the dal batter with a hand‑whisk for better air incorporation than a mixer.
• For extra crunch, add a pinch of rice flour to the batter before frying.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; lasts up to 1 month. Thaw in refrigerator before re‑soaking.

Room temperature: Not recommended beyond 2 hours due to perishable ingredients.

Make-Ahead Tips

• Fry the laddus a day ahead and store them dry; soak in the sour water just before serving.
• The tamarind‑vegetable water can be prepared up to 24 hours in advance and kept refrigerated.

Frequently Asked Questions