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Burma Black Rice Gondh Laddoo
Prep Time
1 d 8 hrs 30 mins
Cook Time
20 mins
cooling time
10 mins
 

Delicious and nutritious Burma Black Rice laddoos

Servings: 50 small, bite size
Author: Radhika @ justhomemade
Ingredients
  • 1/4 cup burma black rice
  • 1/2 cup emmer wheat flour or Jave godhi hittu
  • 1/4 cup edible gum / Indian gondh Gum Arabic
  • 1/3 cup almonds
  • 1/4 cup cashews super finely chopped
  • 2/3 cup dried melon seeds / magaz
  • 3/4 cup soft kolhapuri jaggery / unde bella
  • 1/4 cup water for jaggery syrup
  • 1/4 cup + 2 tbsp ghee
  • 1 tsp dried ginger powder
  • 1/2 tsp cardamom powder about 6 cardamoms
Instructions

  1. wash burma black rice in several changes of water. if the rice is not infested with weeviks, save the water for use later as it is rich in anthocyanins. Else re-use that water for plants

    Soak the rice overnight in drinking water.

  2. after the water is drained and water saved, spread the damp rice over a thick towel on the kitchen counter or in a cool, dry place and allow to dry overnight or one full day till there is no wetness

  3. finely chop cashews into bits and keep aside

  4. Dry roast dried burma black rice in an iron kadai or thick bottomed pan until it smells toasty and begins to pop. do not let it burn. keep aside
  5. In the same pan, heat 1/4 cup ghee next and fry almonds and keep aside.
  6. Repeat with edible gum/gondh in the remaining ghee till the gum granules bloom to creamy white, airy and light pop corn like things
  7. Repeat with dry melon seeds and lastly with the cashew bits. strain cashew bits onto a plate/cup when they turn faint golden brown
  8. If needed, add ghee in between any step.
  9. Next, add the emmer wheat flour and roast till aromatic.
  10. Let them all cool.
  11. Grind toasted burma black rice to fine powder in a mixie and remove into a mixing bowl.
  12. Next, grind all the ghee roasted ingredients (except cashew bits) to a neither too fine not coarse powder
  13. Mix roasted rice flour, emmer wheat flour and cashew bits, dried ginger and cardamom powder. Make a well in the center.
  14. In a pan, add water to jaggery and let it melt. Filter the liquid using a fine cloth to get rid of sand and impurities. transfer to the washed pan and bring to frothing one string consistency syrup
  15. Pour jaggery syrup to the well in the mixing bowl little at a time.
  16. Mix well with a flat spotted ladle
  17. Let the mixture cool till just warm enough to handle
  18. make Laddoos/Unde quickly while still warm
  19. Don’t worry if the flour jaggery mix appears semi solid before shaping into Laddoos
  20. As it cools, it will become hard
  21. When cooled, Store Laddoos in a dry, air tight container
Notes

Stays well for a week to 10 days