Healthier version of Wheat Laddu or Godhi Laadu or Atta Laddu using Wheat Flour, Jaggery and Ghee.
Also, have a look at the sugar-based wheat laddu recipe here - https://www.youtube.com/watch?v=z4RzXgChUNw
Besan Laddu Link: https://youtu.be/MGPCzPdfx_Q
Raagi Laddu Link: https://youtu.be/AT3AUCL-NuI
Godhi/Wheat Laddu Link: https://youtu.be/z4RzXgChUNw
Hurgadale Tambittu Unde Link: https://youtu.be/RKtjIjzLoEw
Peanut/Groundnut Laddu Link: https://youtu.be/XSxlXQ6Zwn0
Hurgadale Unde/Roasted Bengal Gram Laddu Link: https://youtu.be/sho9IqRLYx4
Rave Unde/Rava Laddu Link: https://youtu.be/pYySEb8cYhI
Avalakki Unde/Laddu Link: https://youtu.be/uGs17rucLv4
Hesarittu Unde/Laddu Link: https://youtu.be/7KMzcdrVbQ4
Kadlepuri/Mandakki Ub=nde/Laddu Link: https://youtu.be/KMc96ZrOW90
Sugarless Healthy Dry Fruits Laddu/Unde Link: https://youtu.be/h0ksA8jY44g
Ingredients:
Wheat Flour - 2 Cups
Grated Jaggery - 1 & 1/2 Cups
Cardamom Powder - 1/4 tsp
Ghee/Clarified Butter - 1/2 Cup + 2 & 1/2 Tbsp
Cashewnuts - 1 & 1/2 Tbsp
Method:
1. Add 2 Cups of Wheat Flour to a Kadai. Mix continuously and roast on a low flame. It will take a minimum of 10 minutes to roast the Wheat Flour. If the Wheat Flour is not roasted properly, the raw smell may appear in the Laddu. If you roast on a low flame, the Wheat Flour will roast evenly. Also, it will not change colour. Once the Wheat Flour has roasted, the aroma of roasted Wheat Flour starts to emerge. Once you reach this stage, roast for another minute, then switch off the flame. Transfer this roasted Wheat Flour to a bowl. Allow it to cool completely.
2. To this roasted and cooled Wheat Flour, add 1 & 1/2 Cups of grated Jaggery. Add 1/4 tsp of Cardamom Powder. Mix everything well with the help of your hands.
3. You need to grind this mixture in a mixer grinder. Grind them in two backtes and transfer this mixture to the same bowl. Keep aside.
4. Take 1/2 Cup of thick Ghee. Use 1 & 1/2 Tbsp Ghee/Clarified Butter from this 1/2 Cup and add it to the pan. Add 1 & 1/2 Tbsp of broken Cashew nuts and fry them in Ghee. Once they reach golden in colour, transfer them to a bowl.
5. To the same pan add the remaining Ghee/Clarified Butter and switch off the flame. Ghee has to melt. This Ghee/Clarified Butter should not be hot.
6. To the mixed Wheat-Jaggery mixture, add roasted Cashew nuts, and melted Ghee/Clarified Butter Mix well with the help of a ladle. Once mixed, mix well with the help of your hand.
7. Add an extra 2 & 1/2 Tbsp melted Ghee/Clarified Butter. Again mix well with your hand so that Ghee will mix evenly. Take a small amount of the mixture in your hand and begin shaping it into laddus. In the same way, make the Laddu with the remaining mixture.
I obtained 25 Laddus/Unde to the size I made. These Laddus/Unde will remain for 15-20 days.