How to make Ram Laddoo - SK Khazana -

These are savoury laddoos – but they are absolutely delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal grams (chana dal), Split skinless green gram (dhuli moong dal)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Ram Laddoo - SK Khazana checkout Mini Chana Dal Idli - SK Khazana. You can also find more Snacks and Starters recipes like Baked Potato Wedges Puri Bhaji-SK Khazana Samosa Chaat Chicken Nuggets

Ram Laddoo - SK Khazana

Ram Laddoo - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ram Laddoo - SK Khazana Recipe

  • Split Bengal grams (chana dal) soaked for 1 hour and drained 1/2 cup

  • Split skinless green gram (dhuli moong dal) soaked for 1 hour and drained 1 cup

  • Fresh red chillies finely chopped 1/2 teaspoon

  • Ginger finely chopped 1/2 teaspoon

  • Green chillies finely chopped 1/2 teaspoon

  • Dried mango powder (amchur) 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Cumin seeds 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Fresh coriander leaves finely chopped 1 tablespo to garnish

  • Oil to deep fry

  • Radish grated to garnish

  • Green chutney to garnish


Step 1

Put Bengal gram and green gram in a blender jar, add some water and blend to a smooth paste. Transfer into a bowl and whisk with a hand blender till creamy.

Step 2

Add red chillies, ginger, green chillies, dried mango powder, asafoetida, salt, cumin seeds, chilli powder and coriander leaves and whisk with the hand blender till all the ingredients are well incorporated.

Step 3

Heat sufficient oil in a kadai. Drop small portions of the ground mixture into hot oil and deep-fry till golden brown. Drain on absorbent paper.

Step 4

Put a few in each serving bowl, garnish with radish, green chutney and coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.