In just the last few weeks, I think I made far more sweets than I made this entire year. But festive seasons can do that to me, makes me want to relax my rigid "no sweet" rule and indulge a little. This wheat flour ladoo made with just four ingredients comes under the category of simplest recipes in terms of effort and time.And anything that can be made so quickly and taste as delicious as these wheat ladoos is a winner in my book:-)
I usually make this ladoo in very small quantities on days that I make clarified butter(ghee). If you are wondering what the connection between the two is, there is just one. Once I make the clarified butter and pour it into a container, there is always a slight residue left in the pot that I made it in. Since this recipe requires wheat flour to be roasted in clarified butter, I end up using the same pot to roast the wheat flour, it very effectively absorbs all the residual ghee and I am left with an easy to clean pot and get a sweet in the bargain too :-) Anyway if you are looking for an effortless and delicious sweet to enjoy, give this ladoo a try......you just cannot go wrong with this one :-)
Click here for a printable view of this recipe
Ingredients and Method to make wheat ladoo
8 heaped Tbsp wheat flour (atta/godumai maavu)
6 Tbsp fine sugar (you can also powder the sugar)(shakkar/sakkarai)
3 cardamoms (choti elaichi/elakkai) ( seeds removed and powdered fine)
approximately 5 to 6 Tbsp melted clarified butter (ghee/nei)
In a heavy bottomed pan heat half the clarified butter, add wheat flour and roast on a low to medium low heat until the wheat flour turns a little darker and emits an aroma.
Add powdered cardamom, sugar and the balance of clarified butter and mix well. Remove from heat, allow to cool a little. When warm, take a little of this mixture on your palm and press into a round ball. If you are not able to shape it, then add a little more melted ghee (clarified butter) and try again.
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Proceed with the rest of the mixture in the same manner. When warm this ladoo tends to be a little fragile, but when it is cool it becomes much easier to handle.
Store this in an airtight container. This sweet does not require any refrigeration. Use within a week or thereabouts of making it, for freshest taste.
With this quantity of flour I got about 6 to 7 ladoos.
You can easily double or triple this quantity for more ladoos:)
If you are looking for ladoo recipes ~ Indian sweets, here are a few more
I usually make this ladoo in very small quantities on days that I make clarified butter(ghee). If you are wondering what the connection between the two is, there is just one. Once I make the clarified butter and pour it into a container, there is always a slight residue left in the pot that I made it in. Since this recipe requires wheat flour to be roasted in clarified butter, I end up using the same pot to roast the wheat flour, it very effectively absorbs all the residual ghee and I am left with an easy to clean pot and get a sweet in the bargain too :-) Anyway if you are looking for an effortless and delicious sweet to enjoy, give this ladoo a try......you just cannot go wrong with this one :-)
Click here for a printable view of this recipe
Ingredients and Method to make wheat ladoo
8 heaped Tbsp wheat flour (atta/godumai maavu)
6 Tbsp fine sugar (you can also powder the sugar)(shakkar/sakkarai)
3 cardamoms (choti elaichi/elakkai) ( seeds removed and powdered fine)
approximately 5 to 6 Tbsp melted clarified butter (ghee/nei)
In a heavy bottomed pan heat half the clarified butter, add wheat flour and roast on a low to medium low heat until the wheat flour turns a little darker and emits an aroma.
Add powdered cardamom, sugar and the balance of clarified butter and mix well. Remove from heat, allow to cool a little. When warm, take a little of this mixture on your palm and press into a round ball. If you are not able to shape it, then add a little more melted ghee (clarified butter) and try again.
The copyright of this content belongs to Veginspirations.com
Proceed with the rest of the mixture in the same manner. When warm this ladoo tends to be a little fragile, but when it is cool it becomes much easier to handle.
Store this in an airtight container. This sweet does not require any refrigeration. Use within a week or thereabouts of making it, for freshest taste.
With this quantity of flour I got about 6 to 7 ladoos.
You can easily double or triple this quantity for more ladoos:)
If you are looking for ladoo recipes ~ Indian sweets, here are a few more
 Moong dhal ladoo ~ Indian sweet made with mung bean lentil |  Besan Ladoo ~ Indian sweet made with chick pea flour |  Poha / Aval Ladoo ~ Indian sweet made with beaten rice flakes |
