Lai Ke Ladoo & Sattu Ka Sharbat
Ladoos made from khoya, cashews and puffed rice accompanied by a chilled, spicy sharbat made from wheat flour, corn and jowar. Before serving garnish it with roasted cumin powder.
Lai ke Laddu and Sattu ka Sharbat Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 15-17 Min


  • FOR Lai Ke Ladoo
  • 100 gm khoya
  • 100 gm jaggery
  • 50 gm cashew nuts
  • 50 gm raisins
  • ½ tsp black cardamom powder
  • 200 gm puffed rice
  • .;
  • FOR Sattu
  • 4 tbsp sattu flour
  • ½ tsp roasted cumin powder
  • ½ tsp black salt
  • 2 lemon
  • 1 tbsp onions
  • ice cold water


  1. 1

    Procedure to make Lai Ke Ladoo: In a heated pan add khoya, jaggery and let it melt.
  2. 2

    Switch off the gas stove and add chopped cashew nuts, raisins and black cardamom powder.
  3. 3

    Add puffed rice in the mixture and mix it.
  4. 4

    To prepare Sattu Ka Sharbat, add sattu flour in a bowl.
  5. 5

    Add roasted cumin powder, black salt, lemon juice, chopped onions, ice cold water and mix it well.
  6. 6

    Make small ladoos of puffed rice.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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