When you think of Indian sweets, laddoos is probably one of the first things which come to our mind many a times. And the different varieties of laddoos that we have across the length and breadth of this country – well, probably too many to count!!
This recipe uses three different flours – usually easily available in Indian households, apart from the sugar and ghee (clarified butter). It is really easy to make. One good thing about this recipe is that you can always make extra and keep. You can mix the flour and the sugar and then store it in an airtight container in the refrigerator. Whenever you want to make the laddoos, just add the ghee and make it into balls.
This is again one of my mom’s recipes. I remember she used to make these in big batches and store the dry ingredients in the refrigerator and then make these for us in between. She also used to call these the “Soft Laddoo” as these are actually quite soft to bite into!
Few things to keep in mind
- Roasting of the flours: It is very easy to burn the flour when roasting. So make sure you keep stirring it continuously on medium to low flame till each of the flours change color slightly and no longer have a raw smell.
- Sugar: Let the flour mix cool completely before adding the powdered sugar.
- Ghee: I prefer the homemade ghee for this recipe. But if you do not have that, you can use the commercially available ghee.
- Wheat Flour – ½ cup
- Gram Flour – ¼ cup
- Rava (Semolina) – 2 tbsp
- Powdered Sugar – ½ cup
- Cardamom – 1
- Warm Ghee (Clarified butter) – ¼ cup (may need a little more in some cases)
Step by Step Process
- In a hot pan / kadhai, dry roast the wheat flour, gram flour and rava separately on medium/low till the raw smell is no longer there. Take care not to burn the flour. Once roasted, keep it all in a mixing bowl and let it cool completely.
- Remove the seeds from the cardamom pod and powder the sugar with these seeds into a fine powder. Add this to the cooled flour mix and mix till well combined.
- At this stage, the mix can be put into an airtight container and refrigerated. At the time of making laddoos, take the mix out and let it come to room temperature. Proceed with the next step as given below.
- Pour the warm ghee slowly into the flour and sugar mix. Do not add the entire ghee together. You may not need the whole quantity. There are also chances that you may need a little more than this. Keep mixing in the ghee till you are able to make smooth balls from the flour mixture.
- Make medium size balls and serve once cool.
- You can store these laddoos at room temperature in an airtight container for a couple of days. This quantity makes around 10 – 11 laddoos depending on the size and doesn’t usually usually last beyond 2 days at home…;)
[…] no long process and no hassle. And to add a little variety to the table, you could always add some Quick Laddoos, Apple Coconut Burfi and of course some Nimki or Namak […]