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.