Nutty, aromatic, yummy senaga pappu laddu is a 3 ingredient, gluten free, no bake easy Indian dessert! It is also one of the offerings to the deity during Bathukamma festivities.
What is Senaga Pappu Laddu or Chana Dal Laddu?
Laddu is one of the most popular Indian sweet. Preparation of laddu depends on the ingredients used. Chana dal is senaga pappu in Telugu and is one of the most commonly used pulse in Indian cooking. It looks similar to split yellow peas but from a different family.
To prepare chana dal laddu, roast chana dal until light brown, cool, grind to a powder. Mix the powder (flour) with granulated sugar & cardamom powder, ghee and shape into round spheres. That’s it! Isn’t it an easy peasy recipe!!
An alternative to chana dal laddu is besan laddu. Besan is gram flour (chana or black chickpeas flour) and using besan eliminates grinding cahana dal. Just roast flour in ghee, mix with sugar and then shape into laddu.
What is Bathukamma?
Women in Telangana celebrate Bathukamma for nine days starting from Bhadrapada amavasya to ashtami, which usually falls in late September or early October. Last day of Bathukamma is Saddula Bathukamma and celebrations are on a large scale with at least 3 to 9 varieties of prasadam. Chana dal laddu is one of them and check the festive Bathukamma thali for more.
3 Ingredient Recipe
There are 4 ingredients in the recipe but cardamom seeds are used for aroma and flavor. It is optional less than ½ teaspoon. Hence not counting it as an ingredient.
How to prepare Chana Dal Laddu?
Senagapappu Laddu ~ Chana Dla Laddu
- 1 cup Chana Dal
- ¾ cup Powdered Granulated Sugar check note
- ⅓ tsp Cardamom Seeds
- ¼ - ⅓ cup Ghee I used ¼ cup
- Wash chana dal and immediately pat dry with a kitchen towel. If time permits, dry on the kitchen towel for 10-15 minutes. DO NOT soak the dal. This step is optional.
- Roast chana dal on medium flame until aromatic and golden brown. Do not burn the dal.
- Spread on a plate and let cool.
- Grind sugar and cardamom seeds to a fine powder and keep aside.
- Grind roasted dal to a fine powder.
- Mix together both the powders and taste the mixture for sweetness. Add more powdered sugar depending on how sweet you want the laddu.
- Add ghee, mix well and shape the mixture into small balls. If the laddu doesn’t hold shape, add more ghee.
- To make the binding easier, I added powdered sugar to chana dal powder, pulsed it once in the mixer, added ghee and pulsed it for few more seconds. Transfer to a bowl, mix everything well and then shape the laddus.
- Yields dozen laddu, depending on the size.
Sugar - I used ¾ cup powdered sugar but can easily use ¾ cup sugar, powdered. ¾ cup sugar = ¾ cup + 2 tbsp (almost 2 tbsp) powdered sugar.
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