Ladoo is a spherical sweet originating from India. Prepared from a variety of grains, legumes and seeds. Pithache ladoos also, known as gavachya pithache ladoos are prepared in Goa, Maharashtra, other States for various Hindu religious festivals and occasions. These ladoos are ranked as one of the top Diwali sweets in most Goan households. An all-time favourite of many, prepared with homemade pure ghee that gives them a distinctive flavour. Nutritious, wholesome and ideal for pregnant women, lactating mothers, kids and adults.
Whole wheat kernels or wheat flour (atta) is used, but I have made the ladoos with broken wheat (lapsi or dalia). It is easy to roast and grind too to a slightly grainy texture at home. Atta is too fine to use and ladoos made with it are difficult to swallow. They tend to stick at the back of the throat. Addition of semolina (rava) with atta can ease this problem. One tablespoon fine semolina (rava) for one cup of atta. This festive season make these ladoos and impress your guests. They will definitely go for more than one. Healthy, delicious with a nutty aroma and a hint of bite.
Whole wheat kernels or wheat flour (atta) is used, but I have made the ladoos with broken wheat (lapsi or dalia). It is easy to roast and grind too to a slightly grainy texture at home. Atta is too fine to use and ladoos made with it are difficult to swallow. They tend to stick at the back of the throat. Addition of semolina (rava) with atta can ease this problem. One tablespoon fine semolina (rava) for one cup of atta. This festive season make these ladoos and impress your guests. They will definitely go for more than one. Healthy, delicious with a nutty aroma and a hint of bite.
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Goan Pithache Ladoo (Wheat Flour Ladoo)
(Yields 14)
Ingredients:
2 and 1/4 cups broken wheat (lapsi or dalia)
1 cup confectioners' sugar (icing)
1/2 cup ghee
1/3 cup cashewnuts (chopped)
1/2 teaspoon cardamom powder
14 raisins for garnishing
a tiny pinch of salt
Method:
In a heavy-bottomed pan on medium heat, roast the broken wheat until it changes colour, fragrant with a nutty aroma. Cool and grind dry to a slight coarse consistency.
Melt ghee in a heavy-bottomed pan. When sufficiently hot (not smoking), lower heat, add the flour and stir continuously and cook the flour for 10 to 15 minutes. Mix in salt, cashewnuts and cardamom powder. Shut off the flame and transfer mixture into a slightly deep dish.
Allow the mixture to cool and when slightly warm, incorporate the sugar and combine well. Shape into lemon-sized balls. Garnish with a raisin on top.
When ladoos are cooled, store in an airtight container.
Note:
(Yields 14)
Ingredients:
2 and 1/4 cups broken wheat (lapsi or dalia)
1 cup confectioners' sugar (icing)
1/2 cup ghee
1/3 cup cashewnuts (chopped)
1/2 teaspoon cardamom powder
14 raisins for garnishing
a tiny pinch of salt
Method:
In a heavy-bottomed pan on medium heat, roast the broken wheat until it changes colour, fragrant with a nutty aroma. Cool and grind dry to a slight coarse consistency.
Melt ghee in a heavy-bottomed pan. When sufficiently hot (not smoking), lower heat, add the flour and stir continuously and cook the flour for 10 to 15 minutes. Mix in salt, cashewnuts and cardamom powder. Shut off the flame and transfer mixture into a slightly deep dish.
Allow the mixture to cool and when slightly warm, incorporate the sugar and combine well. Shape into lemon-sized balls. Garnish with a raisin on top.
When ladoos are cooled, store in an airtight container.
Note:
- If atta is used, add 1 tablespoon fine semolina (rava) for 1 cup of flour.
- When flour is fine, it is important to add rava or else the ladoo tends to stick to the back of the throat and difficult to swallow.
- Almonds can be substituted for cashewnuts.
- Add confectioners' sugar only when mixture is slightly warm. If it is still hot, the sugar will melt and mixture will be runny.
