Palua Ladoo: A Traditional and Healthy Sweet from Odisha

Palua Ladoo: A Traditional and Healthy Sweet from Odisha

Palua Ladoo (Odia: ପାଳୁଅ ଲଡ଼ୁ) is a delicious and nutritious sweet dish made from paluo (arrowroot), jaggery, ghee, wheat flour, khoya, and dry fruits. Palua is a plant whose root is used for cooking purposes. It is neutral in taste but very effective as a treatment for stomach disorders. Paluo ladoo is a traditional recipe from the Bhadrak district of Odisha, where it is prepared during festivals and special occasions.

What is Palua Ladoo?

Palua ladoo is a round-shaped sweet ball made from palua (arrowroot) flour, jaggery, ghee, wheat flour, khoya, and dry fruits. It has a soft and crumbly texture and a rich and aromatic flavor. Palua ladoo is a healthy and wholesome snack that provides energy and nourishment. It is also good for digestion and immunity.

Paluo Ladoo from Bhadrak

How to Make Palua Ladu?

To make palua laddu, you need to soak palua (arrowroot) in water for some time until it dissolves and forms a mixture. Then you need to roast wheat flour in ghee until golden and aromatic. Next, you need to add jaggery, khoya, dry fruits, cardamom powder and clove powder to the roasted flour and mix well. Then you need to add the palua mixture gradually and knead it into a smooth dough. Finally, you need to make small balls from the dough and deep fry them in ghee until light brown. You can also dust them with icing sugar for extra sweetness.

Delicious Paluo Ladu

Tips for Making Palua Laddu

Here are some tips to make perfect palua laddu at home:

  • Use good quality palua (arrowroot) that is fresh and clean.
  • Use pure ghee for roasting the flour and frying the ladoos. It will enhance the taste and aroma of the ladoos.
  • Fry the ladoos on low flame to ensure even cooking and avoid burning.
  • Store the ladoos in an airtight container at room temperature for up to a week or in the refrigerator for up to a month.

I hope you enjoyed this blog post on how to make palua ladoo at home. If you have any questions or suggestions about this recipe, please leave a comment below. Thank you for reading!

N.B.: All these images are taken by Sangram Keshari Senapati and Chinmayee Mishra.

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