Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.
Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.
Whole wheat ladoo as the name suggests are made from whole wheat ( Atta ).
Preperation time: 5 mins
Cooking time: 10 mins
-2 cups atta / whole wheat flour
-¾ to 1 cup sugar
-¼ cup solid ghee
-½ cup desiccated coconut
-¼ tsp cardamom powder or 3 elaichi
-½ cup raisins
-½ cup cashews
1. Heat ¼ cup plus 2 tbsp solid ghee. Melt it. Fry cashews until lightly roasted.
2. Add raisins and fry. Set aside the nuts as well ghee.
3. Add 1 tsp. ghee in the pan and then add the flour and fry until lightly golden.
4. Add desiccated coconut.
5. Mix everything and fry for another 2 to 4 minutes on a very low flame. Constantly you need to keep stirring to prevent burning. You will begin to smell the flour good. Switch off. Set aside to cool.
6. Dry roast sesame seeds and the add roasted sesame seeds sugar and cardamoms to a blender jar. Powder finely.
7. Add the sugar to the cooled flour. Mix well.
8. Pour the hot ghee along with nuts to the pan. Add warm ghee little by little. Mix well and now, take small portions of this mixture and make balls. If needed add more ghee.
9. Store in an airtight container.