Wheat Ladoo was another recipe that I picked up from Divya Pramil's space for her virtual birthday party due to some other commitments I took time to post this recipe in my blog. So here it is a lovely perfectly sweet and totally guilt free ladoos without any ghee / fattening ingredient. Although I bought palm jaggery long back in the idea of using it I never really used it up and was wondering what to do with it, that's when I saw this recipe in Div's space and thought I will give it a try. I tried it right after lunch on a Saturday evening wondering how to satisfy the sweet tooth and this sure did satisfy my craving for something sweet.
Verdict - We both really loved these guilt free ladoos :-) they are mild in sweetness and taste great.
Recipe Source ~ here
Makes ~ 10 ladoos (medium to small)
Cook & Prep time ~ under 15 minutes
Wheat Flour - 1 cup / 100 gms
Palm Jaggery/ Karupatti - nearly 1 cup / 100 gms
Elaichi Powder/ Cardamom powder - 1/4 tsp
Water - 1/4 cup / 10 tsp
- Take a wide pan, put the wheat flour on it and place on the stove on medium-low flame. Dry roast for 2-3 minutes until a fragrant aroma comes. Remove from flame and set aside
- In another pan heat the water, add the broken pieces of palm jaggery / karupatti along with the cardamom powder. In medium flame bring it to a boil until all the jaggery is fully dissolved. Remove from flame and strain it.
- Now add the jaggery water to the roasted flour while it is still hot. Slowly using your hands combine to form firm balls. Remember it should not be too soggy or wet but dry.
- Hold each ball of flour firmly by pressing it a little. Place on a serving tray.
Serve as a dessert or quick snack
- Make sure that you add the wheat flour to a dry pan and then place it on the flame on medium-low heat
- You can alternate palm jaggery by using regular jaggery although the taste would differ.
- Its good to strain the jaggery syrup since it will have some particles in them