Jaykabikaner’s ‘Risky Laddu’, sells for only 4 months: The royals had a secret recipe, went crazy for America and Saudi Arabia

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Bikaner is world famous for salty and sweets. The whole world has tasted the taste of Bhujia coming out of boiling oil in big furnaces, Rasgullas cooked in sugar syrup, but there is another special sweet, which is made only in Bikaner. This is ‘Ghal Ke Laddu’. These laddus, sold only for 4 months in a year, are also called ‘Risky Laddu’ by confectioners. That’s because while making it, the slightest mistake can be costly.

When they are ready after five to six hours of hard work, people get up to eat it. The taste is such that Bollywood actor and former MP Dharmendra is also crazy about it. The special thing is that these laddus are made only in Bikaner all over Rajasthan, but its fans are present from America to Saudi Arabia and Hong Kong.

In this episode of Rajasthani Flavor, today we will tell you about the special Ghal Ke Laddu of the city of Bhujia-Rasgulla…
Around 1920, there used to be Maharaja Ganga Singh of the princely state of Bikaner. Under his rule, not only the royal kitchen, but also in the market of Bikaner, there was a ban on vegetable ghee. The dishes were prepared only in native ghee. Every dish prepared in the kitchens of the former royal houses was unique. Whenever there was a royal banquet between the months of March to October by the Royal Family, Ghal laddus were definitely made in it. Outside confectioners did not even have their recipe. 103 years ago a confectioner named Jethmal Tanwar learned how to make it in desi ghee.

Then for the first time in Rajasthan, Ghal ke Laddu made in country ghee came in the market. On Jethmal’s recipe, many confectioners from outside also tried to make it, but could not get the same taste. This secret recipe was learned from generation to generation by his son Jessraj and then grandson Shivraj. Today, 5th generation Mukesh and Rajesh as well as 6th generation Dhanesh and Parth are taking this business forward.

Risky laddus are prepared in double ghee.
It takes only three ingredients to make these laddus. Sugar, ghee and all purpose flour, but ghee takes double. If you want to prepare one kg maida laddus, then 2 kg country ghee will have to be taken. Making Ghal laddus is not an easy task. While mixing maida and ghee, a little mistake or carelessness in baking can spoil this sweet. In such a situation, ordinary artisans are not able to make these sweets, but due to a little carelessness, it gets spoiled.

Bablu artisans say that they have been making these sweets for the last twenty years. At the time when there is a possibility of disturbances while whipping the flour and ghee. If not stirred properly, the flour becomes like rubber. In such a situation, this sweet gets spoiled, which is like poison. Then it has to be thrown away by making a pit. This is the reason why many confectioners call it Risky Laddu.

These laddoos are eaten in summer
Shop operator Manoj Tanwar says that the taste of laddoos is cold due to the preparation of maida. It is prepared and eaten only in the summer season. These laddus do not spoil for more than 15 days due to being made in pure desi ghee. Earlier, laddus used to come in only one flavour. But on the demand of the customers, the variety of saffron has started being made separately. Plain laddus are white in appearance. While the color of other laddus becomes light yellow by adding saffron.

annual turnover of millions
Today the price of one kg of laddus is Rs 440 and Rs 480. Normal laddus are sold for Rs 440 per kg and saffron ones for Rs 480 per kg. However, its season is only from March to October. Today in Bikaner, Ghal ke laddus are made at many 5 to 6 shops only. Its daily sale is 300 to 400 kg. In such a situation, the annual business is in lakhs.

overseas demand
Mukesh Tanwar tells that these laddus were once a part of the dish of the Bikaner royal family. Earlier they were not sold in the market. About 103 years ago, his grandfather Jesras-Shivraj started this business from a small shop. Ghal laddus are made in Phalodi, where they are prepared from flour. Bikaner laddus are no match in taste.

Manoj Tanwar, the operator of the shop, says that these laddus now go to America, England after getting ready from Bikaner. The highest demand is from Saudi Arabia. People of Bikaner buy and send them out, while a large number of orders come directly from abroad and are supplied from here. Apart from this, orders come from many states including Gujarat, Maharashtra, Madhya Pradesh.

This is the correct answer of the taste asked last week

Kanhaiyalal Koolwal first started making this sweet in Dausa. After him, Aonkar, Ramswaroop and now Harimohan Koolwal are working to retain Dovtha’s identity. This family, which has been making dovthas for many generations, is now known as the Dovthawala family.

Kanhaiyalal’s great-grandson Satyendra Dovathawala says, “The fourth generation of the Koolwal family is also doing the work of making Dovatha. Initially, it was made in two flavors salty and sweet. But now only sweet is the trend.
10 shops in Dausa, business worth crores
Many artisans of Dausa learned how to make Dovtha from Kanhaiyalal Koolwal. Its taste became such on the tongue of the people that today Dovtha is sold at more than 10 shops in the city. There are 3 big shops, while there are 7-8 small shops, whose daily sale is close to 50 kg. (Read full news here)

Read rest of the episodes of Zaika here:-

1. The oldest salty, 20 times bigger than Bikaneri Bhujia: The royal convoy used to stop to eat; 7 Tastes Like the Colors of the Rainbow

These are the famous ‘Kadke’, which is also called Sev, made in Amber, the hideout of the former Jaipur princely state. The most special thing about these Kadak (coarse sev) with different flavors is their 7 varieties. They are about 20 times bigger than Bikaneri Bhujia in size, but give competition to big brands in taste.(Click here to read full news)

2. Chantiya mill, eaters put 5 names: Ghee lives on, people ask sweet shop or bank

Mirchi Bada….. You must have heard about this pungent taste sold in the streets of Jodhpur, but today we will talk about this special sweet, which has not one but 5-5 names. The shop where this sweet is available opens like a bank at 10 o’clock and closes at 5 o’clock..(Read full news by clicking here)

Credit: www.bhaskar.com /

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