Indulge in the wholesome goodness of Godhumai Laddu, a traditional Indian sweet made with simple yet flavourful ingredients. These delightful wheat flour laddoos offer a delightful blend of textures – soft, crumbly, and subtly sweet – making them a perfect treat for any occasion. Unlike many rich sweets, these laddoos are relatively light and easily digestible, making them a guilt-free indulgence for those watching their sugar intake. The warm spices add a comforting depth of flavour, perfectly complementing the natural sweetness of the jaggery. They are incredibly versatile, adapting well to variations in spice levels and additions like nuts or dried fruits.
This easy-to-follow recipe provides a step-by-step guide to creating perfectly textured and deliciously flavored Godhumai Laddu at home. Ready to embark on this culinary journey and experience the satisfying simplicity of these traditional delights? Let's get started!
Tools Needed
- Pan
- Measuring cup (or glass)
- Bowl
- Mixer jar
Ingredients
- Wheat flour: 3 cups
- Ghee: 1 cup
- Cashew nuts: 1/2 cup
- Sugar: 2 cups
- Cardamom powder: 1 teaspoon
- Sugar powder
Step-by-Step Instructions
Step 1. Roast the Flour and Nuts
- Take 3 cups of wheat flour and keep aside.
- Heat a pan and add 1/2 cup of ghee. Once hot, add 1/2 cup of finely chopped cashew nuts and fry until golden brown.
- Remove cashew nuts and set aside. Add the 3 cups of wheat flour to the ghee in the pan. Fry on low flame until golden brown, stirring frequently. This will take some time; the aroma will indicate it's ready.
- Transfer the roasted flour to a large bowl and let it cool slightly.
Step 2. Combine Dry Ingredients
- Once lukewarm, add 1 teaspoon of cardamom powder and the roasted cashew nuts.
- Add 2 cups of powdered sugar (or 3 cups of local sugar). Mix well using hands or spoon until well combined.
Step 3. Create the Dough
- Gradually add the remaining 1/2 cup ghee, mixing until the dough forms a consistency that holds its shape when pressed.
Step 4. Shape and Store
- Roll the mixture into small balls (laddus) and store in an airtight container until completely cooled.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Fry the wheat flour well until golden brown for best results.
- If using local sugar, use 3 cups.
- Press firmly when shaping the laddus to prevent them from falling apart.
- The laddus will last 10-15 days if stored properly.
Nutrition
- N/A
FAQs
1. Can I substitute jaggery with another sweetener?
Yes, you can try using brown sugar or even honey, but the flavour will be slightly different. Jaggery provides a unique molasses-like flavour that's characteristic of Godhumai Laddu.
2. How long can I store these laddoos?
Store them in an airtight container at room temperature for up to 5-7 days. For longer storage, refrigerate them.
3. What if my laddoos are too crumbly or too sticky?
Too crumbly? Add a little more ghee (clarified butter). Too sticky? Add a little more wheat flour and mix well.
These delicious Godhumai Laddoos are a testament to the simple pleasures of traditional Indian sweets. We hope you enjoyed making them as much as you'll enjoy eating them! Share your creations and let us know how your Godhumai Laddu turned out.