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We make ladoos with numerous styles.
Today we are making ladoo using wheat and gram flour, which taste scrumptious.
The special thing about these ladoos is that, these can be stored for up to 4 to 5 months and taste delicious.
Let’s start with the procedure of making ladoo using wheat and gram flour.
Roast the wheat and gram flour for making the ladoos.
So, let’s start roasting the flour.
Add ghee in a preheated pan.
We have taken 200 grams (1 cup) ghee.
Save some ghee for later use.
Allow the ghee to melt.
When the ghee melts, add gram flour into it.
We are using 100 grams (3/4 cup) gram flour.
We have taken gram flour with thick granules as its good for making ladoos.
Also add 100 grams (3/4 cup) wheat flour in the pan.
Keep stirring constantly and roast until gram flour and wheat flour get golden brown in color.
Keep the flame medium while roasting.
Wheat flour and gram flour have turned golden brown in color and ghee has started separating from it.
It’s roasted well and ready, turn off the flame.
Continue stirring the mixture as the wok is still warm.
Transfer the mixture to another bowl, so that it cools down quickly.
We have chopped almonds and cashews in small pieces.
Peel the cardamoms to make powder.
Add some ghee in the wok for roasting edible gum raisins (Gond).
Ghee is sufficiently hot; add the gum raisins into it.
Always fry the gum raisins on low flame and less warm ghee.
Gum raisins have turned puffy and slightly brown in color.
If we fry the gum raisins on high flame, then it doesn’t get fluffy and get brown in color quickly.
The gum raisins remain sticky and gooey inside.
So, fry the gum raisins on low flame only.
Take out the gum raisins in a plate.
Now roast the dry fruits as well in the same wok until there is a slight change in color.
You can increase or decrease the quantity of dry fruits as desired.
Increase the quantity of dry fruits you like more and omit the use of ones you don’t prefer eating.
Dry fruits are roasted as well, take them out in the plate.
Now add 2 tbsp melon seeds in the ghee and roast until there is a change in color and the seeds get puffy.
Cover the wok with a plate like this while roasting the seeds as they can spill out from the wok.
The seeds are roasted, turn off the flame and take them out in the same plate.
Make sure the seeds don’t turn too dark in color.
We are done with roasting the dry fruits; mix them in the roasted flour mixture.
The mixture has cooled down, now mix boora into it.
Avoid adding boora when the flour is too warm as it can melt.
Allow it to cool down so that you can touch it with your hands.
If the mixture doesn’t seem too warm when touched by hand, only then add boora into it.
So, the dough has cooled down, we will add boora into it.
We have taken 225 grams (1.5 cup) boora, mix it in the dough really well.
We prepared cardamom powder with 6 to 7 cardamoms.
Add it as well.
Mix the ingredients with your hands.
The mixture is slightly warm.
We need to keep it slightly warm as if the mixture has cooled down, then it gets difficult to bind the ladoos.
Keep it slightly warm.
We are done with mixing the ingredients really well and now let’s bind the ladoos.
We have 2 tsp ghee in a bowl and 1 to 2 tsp ghee in wok.
If the mixture appears dry, then add this ghee in the mixture.
Let’s bind the ladoos now.
For this, take a small amount of mixture and roll giving it a round shape.
You can keep the size of ladoo small or big as desired.
We are making ladoos in medium size.
Make the ladoos like this and place them over a plate.
Similarly, prepare all the ladoos.
We are done with making the ladoos and with this much mixture 16 ladoos can be prepared.
Mouth drooling ladoos with gram flour and wheat flour are ready.
Making these ladoos is really easy.
These tantalizing ladoos can be prepared any time you want.
You can make these ladoos for Deepawali as well and everyone will like them for sure.
Store the ladoo in a container once they cooled down completely and relish eating for up to 4 to 5 months.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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