These ladoos are close to my heart! It takes me back to the day where I would watch my mom make them in bulk (like 30-40 big ladoos) just to be the first one to have them. Back then grinding the fried dumplings was done by hand. I would sit on the kitchen floor with mortar and pestle, break the fried dumplings in as fine powder as I could and empty in a sieve. Mom will then roll the mix with pressure around the sieve to get a fine mix. It was a process!
There is another reason these ladoos are close to my heart; they were mom’s favorite too! In here memory, this is my attempt to get the recipe close to how she use to make.
Happy Cooking!
Gujarati Ladoo
Wheat flour based ladoos, perfect to complete a meal.
Ingredients
- 1 1/2 cups coarse whole wheat flour bhakri flour
- 2 tbsp oil
- 1/2 cup jaggery can use powdered jaggery as well
- 1/2 cup ghee
- 2 tbsp powdered sugar
- 1 tsp cardamon powder
- 1/2 tsp nutmeg powder
- warm water for dough
- oil for frying
- white poppy seeds for garnish
Instructions
- In a medium bowl mix the flour and oil with your finger tips.
- Add warm water, little at a time; just enough to bind the dough.
- Bind the dough into small dumplings and fry them on low heat for 5 to 7 minutes.
- Let them cool completely.
- Break all dumplings into small pieces, finely grind them using a grinder/food processor.
- Transfer the finely grind mix to a medium bowl, add jaggery and mix very well.
- Heat the ghee and add to mix while it is still hot. Test the heat of the ghee by add small amount of ghee to the mix, it should form a honeycomb pattern.
- Once you have added the ghee, stir in powdered sugar, cardamom and nutmeg. Mix all with spoon/spatula.
- With hand mold the ladoos.
- Sprinkle poppy seeds on the top of the ladoos; press the ladoos softly in your palms so the seeds stick to them.
- Serve once the ladoos cool down.
