Black Gram Jaggery Ladoo | Karupu Ulundhu Ladoo | Ladoo Recipe


Black Gram Jaggery Laddoo is made using Karuppu Ulundhu (Black Gram) and Jaggery. Very healthy and easy to make Ladoo variety

In India, Laddu is one of the most famous dessert recipes during festival times! Known for its amazing flavors and taste, these Laddus are the best dessert option for everyone! This black gram laddu is a healthy alternative snack for everyone from kids to adults. Black urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women and kids especially during puberty and menopause.

Conventionally we all love to make gram flour ladoo (boondi ladoo), Rava Ladoo. All these ladoo varieties and other ladoo varieties are all sugar based. We use white sugar for the sweetness and we use ghee for binding and shaping these ladoos. But for this Black Gram Jaggery ladoo, the sweetness comes from jaggery and we need less ghee to shape them into ladoos.

Black urad dal is good for health:

Black gram or urad dal holds a high protein value than most of the legumes. It is also an excellent source of dietary fiber, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, phosphorus which offers a myriad of healing health benefits.

it is full of fibre and protein, which takes time to digest, keeps you full for longer and keep unnecessary hunger pangs at bay.

urad dal or black gram can work wonders for your skin and hair. It is packed with minerals that can make your skin look soft and supple.

It has a good amount of potassium that is meant to boost blood circulation, thereby eliminating chances of damage on the arterial walls. Enriched with the maximum amount of magnesium, fibre, urad dal can keep the cholesterol levels under check. Atherosclerosis is averted with the proper intake of urad dal.

Furthermore, I would like to share some of my suggestions for making a perfect black gram laddu. Firstly, while roasting take care not to burn it. Secondly, the colour of the laddu depends on the colour of the jaggery. So, try to buy good quality of jaggery.

Watch black urad dal ladoo recipe video.

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Black Gram Jaggery Ladoo | Karupu Ulundhu Ladoo | Ladoo Recipe

Difficulty: Beginner Prep Time 13 min Cook Time 7 min Total Time 20 mins
Servings: 10
Best Season: Suitable throughout the year



  1. Take broken urad dal with skin.

  2. Wash twice and completely strain the water for about 10 minutes.

  3. Dry the washed urad dal in shadows for 2-4 hours.

  4. After 4 hrs dal gets completely dried.

  5. Dry roast the urad dal in medium flame until turn golden colour.

  6. Transfer in to a plate and allow to cool.

  7. Add black rice to a pan and roast in medium flame till get splutter.

  8. Add in to a same plate and allow to cool.

  9. Just add and roast, roasted chana dal in the heat of the pan itself.

  10. Allow to cool altogether.

  11. Add dry ginger powder.

  12. Transfer these roasted items in to a mixie jar.

  13. Grind int o fine powder.

  14. Add jaggery powder in to the same mixie jar with some of the roasted powder.

  15. Mix everything well.

  16. Heat cold pressed sesame oil.

  17. Add hot oil little by little and mix well.

  18. Use wooden spatula to mix.

  19. Then mix with clean hand.

  20. Take small portion press tightly and shape them as ladoos.

  21. Prepare all ladoo, then store it in an airtight box for about 10-15 days.

  22. Super healthy and tasty black urad dal ladoo is ready for serving.


  • We can use white whole urad dal also. But Black Gram is rich in protein.
  • You can use any rice like Kerala brown rice, red rice or any parboiled rice.
  • If the jaggery is a juicy variety then we don't need more sesame oil to bind the ladoo. The juice released by the jaggery while grinding itself is enough to shape the mixture into laddus. If the jaggery is not juicy, we need warm sesame oil to hold the mixture and shape them into ladoos.
  • You can also add any dry fruits and nuts like badam or pista of your choice to make nutritious. Finally, make the laddu when the mixture is warm. 
  • If the mixture is dry, add a tbsp of more hot oil. and if the mixture turns watery, then allow to rest for 10 mins, so it absorbs and thickens.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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