How to make Superpowder laddoos -

These laddoos are not only delicious they are a power house of essential nutrients

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Whole green gram (sabut moong), Walnuts (अखरोट)

Cuisine : Indian

Course : Mithais

For more recipes related to Superpowder laddoos checkout Multiflour Laddoo. You can also find more Mithais recipes like Chocolate Diya Besan ki Burfi Shahi Tukda Instant Jalebi

Superpowder laddoos

Superpowder laddoos Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : Preparation Time

Cook time : Cooking Time

Serve :

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Superpowder laddoos Recipe

  • Whole green gram (sabut moong) 1/2 cup

  • Walnuts 10-12

  • Short grain rice (kolam) 1/2 cup

  • Wheat grain 1/2 cup

  • Dried coconut , grated 1/2 cup

  • Jaggery , chopped 1 1/2 cups

  • Ghee 1 tablespo for greasing

  • Green cardamom powder 1/4 teaspoon


Step 1

Dry roast green gram in a non-stick pan, on low heat, till golden brown. Transfer into a bowl. Dry roast walnuts in the same pan, on low heat, till golden. Transfer into same bowl. Dry roast rice in the same pan, on low heat, till light brown. Transfer into the same bowl.

Step 2

Dry roast wheat grains in the same pan, on low heat, till light golden. Transfer into the same bowl. Dry roast dried coconut, on low heat, till light brown. Transfer into same bowl. Mix everything and set aside to cool.

Step 3

Put the roasted mixture into a grinder jar and grind to a fine powder.

Step 4

Heat a non-stick pan, add jaggery and ¼ cup water and cook, on low heat, till jaggery melts completely. Add ghee and mix well. Add the powdered mixture and green cardamom powder and mix well. Cook on low heat for 8-10 minutes or till the mixture leaves the sides of the pan. Transfer into a plate and spread it.

Step 5

When mixture is slightly warm, grease your palms with ghee, take small portions of the mixture and shape into small sized laddoos and keep on a plate and let them cool down to room temperature.

Step 6

Keep the laddoos in mini paper cups, arrange on a serving plate and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.