- Serving: About 12 ladoo
Wheat Flour Ladoo Recipe
Wheat flour ladoo recipe makes a delicious variety of ladoo that are very easy and fast to make. The added 'poha' (or flattened rice flakes) give these a crunchy taste, and make these ladoos very special. Because of this crunchiness, these ladoos are often considered as fake 'gond ke ladoo' and are also referred to as 'gareebache ladoo' (or poor man's ladoos) in Marathi. This is because it uses the cheaper rice flakes instead of the costlier 'gond' or edible gum for its crunchiness.
Ingredients
- Medium thick poha (flattened rice flakes) - 1/2 cup
- Wheat flour (Ata) - 1 & 1/2 cup
- Dry grated coconut - 1/4 cup
- Powdered sugar - 1 cup
- Poppy Seeds - 2 tbsp
- Clarified butter (Ghee) - 1/2 cup
- Cardamom powder - As per liking
Instructions
- In a pan, roast dry grated coconut till it becomes pinkish in color. Transfer it to a kneading bowl.
- In the same pan, roast poppy seeds, till they turn reddish brown in color. Transfer the roasted poppy seeds to the same kneading bowl.
- Heat clarified butter in the same pan.
- Try adding just a few rice flakes to the hot ghee to test the temperature. The flakes should rise to the surface and immediately puff up.
- When this happens, the ghee is at the correct temperature. Now add the remaining poha or the rice flakes.
- Stir continuously. Allow the poha to puff up and then fry till it becomes slightly pinkish in color and the sizzling stops. (Frying the poha will take about a minute in all.)
- Remove on a plate and keep aside.
- To the ghee that is left in the pan after frying the poha, add the wheat flour and roast nicely on low-medium heat, till it becomes darker in color and a nice aroma is released.
- Turn off the heat and allow the wheat flour to cool down till it is lukewarm.
- While the wheat flour is cooling down, add powdered sugar and cardamom powder to the contents of the mixing bowl (roasted poppy seeds and dry coconut) and mix together.
- Add the cooled wheat flour and knead nicely with hands to make it soft like a dough.
- Add the fried poha (from step 7) and mix again.
- Take a little portion of the mixture and try to shape them into round. If it looks little dry and you are having difficulty shaping them, add little (1-2 tbsp) ghee and try again.
- Shape into round ladoos of the size you like. (I made ladoos each about 2" big.)
