1 kg Wheat flour.
½ kg Sugar powder.
g Ghee to make a batter (Home made ghee is preferred)
2-3 tbsp Ghee (to moisten the wheat flour before cooking it)
1 & ½ cup of Hot Water or Milk.
10-15 gm Cardamom (Elaichi) powder
Take wheat flour in a big plate (thali).
Add little milk or hot water & ghee alternatively into the flour & mix it properly & keep it as it is for at least 5-6 hours.
This will moisten it.
Then sieve the flour light handedly.
Don't apply much pressure to smash the lumps.
Thereafter cook the sieved flour on low flame.
See to it that flour doesn't get stick on the base of the vessel.
Cook it till it gets little creamiest & no longer tastes like raw flour.
Keep the cooked flour aside.
Take a big pan & beat the ghee first using your palm for at least ½ an hour in one direction.
Than add sugar powder to it & beat for another 15-20 minutes in same direction.
Than add the cooked flour & cardamom powder to it & mix properly.
After this if you feel that final batter is dry & unable to bind into laddus you can add little ghee to it & serve it
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