Ganpati Naivedya Ladoo
Category: Indian Dessert
Servings: 6 to 8
- Wholewheat Flour(coarse) -2 cup
- 1/2 cup milk or water
- 2tblspoon Besan
- 3/4 cup ghee (clarified butter
- 1/2 cup jaggery or3/4th cup sugar
- 1/4th teaspn-elaichi powder
- 1/4th cup of sliced nuts(cashew, almonds and Pistachio
- 1tspn khus khus (poppy seeds) (optional)
In a mixing bowl, add wholewheat flour, besan and 2 tablespoon of melted ghee. Mix well with fingers to get crumb like texture. Then add milk and knead into hard dough, be careful to add milk slowly, Let it rest for 15 minutes. Then make small balls out of the dough and press the dough with thumb impressions. Heat the remaining ghee in a Kadhai (wok) and fry on medium flame till golden and crisp.
Let the dough balls cool. Grind them in a mixer. They should have a coarse texture after grinding. Seive this with a siever. Now you will have the churma in a powder form.
Now to this, add jaggery(grated), elaichi powder, nuts and Raisins.
Lastly, add the left over warm ghee used for the frying and mix very well. Form small balls and roll them in khus khus.
- Use coarse wheat flour for grainy texture. If coarse flour is not available, add a tablespoon of semolina (rava).
- If you want to avoid frying in ghee, you can Bake the dough balls instead of frying ( around 40 minutes on 160degrees). Though they will not be soft as the fried ones but it is good if you want to avoid too much of ghee
- Instead of grated jaggery, you can melt jaggery with ghee in a microwave and add it (be careful as this may be very hot).
- These ladoos have a shelf life of 7 days(in cool Climate)