Friday, September 10, 2010


I have never been a big fan of these laddoos. Though as a part of tradition, we’ll have them at least twice a year – Holi and Ganesh Chaturthi. But HE has got sweet tooth, so finally I had to learn making them. I like them better made with jaggery than sugar. In 3 years, made them thrice, but every time there is a little improvement and this time I guess they were nearly perfect.

Makes about 8 medium laddos
Preparation Time: 15 Minute
Cooking Time: 45 Minute + cooling time

1-cup Whole Wheat Chapatti Flour
¼ cup Coarse Soji
2 tbsp oil to sieve the flour
¾ cup finely chopped jaggery
¼ cup Ghee (This is approx.)
½ tsp Cardamom Powder
1 tbsp Grated Coconut
1 tbsp Poppy Seeds

1. Mix wheat flour and soji and sieve them thoroughly
2. Knead a hard dough, divide in equal balls and fry them on low flame until they turn light pink
3. Let them cool down for at least an hour
4. Grind them to coarse mixture, add cardamom and coconut
5. Heat ghee in skillet, once it’s hot enough to emit the smell, turn off the heat
6. Add jaggery, stir it and add it to flour mixture
7. Add more ghee if required
8. Make laddoos and roll them in poppy seeds

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