Refined Flour Ladoo Recipe
Everyone is very fond of laddus. These are of many types, one of them we are going to make today. That is maida laddus, it is very easy to make them. They are also very tasty to eat. If you make them once and feed your family members, then they will ask you to make them again and again. So with this easy method, you can also make these laddus and enjoy their taste.
Ingredients for Maida Ladoo
Refined Flour - 1 cup (130 grams)
Desi Ghee - ½ cup (100 grams)
Milk - 1 tbsp
Almond Flakes - 1 tbsp
Pistachio Flakes - 1 tbsp
Charoli Seeds - 1 tbsp
Desiccated Coconut - ¼ cup
Fresh Malai - ¼ cup
Boora - ¾ cup
Raisin - 1 tbsp, chopped
Cardamom - 5-6, coarsely crushed
Process of making Mixture
In a bowl, add 1 cup (130 grams) of all purpose flour, 2 tbsp of desi ghee and 1 tbsp of milk and mix it well. Press it and keep it covered for half an hour. After the time is up, mash it, then sieve it through a sieve so that it becomes uniform grains.
Now put all the remaining ghee from ½ cup and all purpose flour and fry it. Roast it on low-medium flame while stirring continuously till it changes colour. When the colour changes slightly, reduce the flame to low and add 1 tbsp of almond flakes, 1 tbsp of pistachio flakes and 1 tbsp of chironji. Now fry the flour with dry fruits on a low flame.
After frying lightly, add ¼ cup of coconut and fry it for 1 minute. After this, add ¼ cup of cream and mix it well and fry till the ghee separates. After roasting, the mixture will be ready, take it out and cool it.
Process of making Ladoo
When it cools down, add ¾ cup of boora, 1 tbsp of chopped raisins and 5-6 cardamoms coarsely crushed in the mixture. Mix the mixture well. Then take a little mixture in your hand and tie ladoos. Take as big or small ladoos as you want to make these ladoos. Similarly make all the laddus, the laddoos will be ready.
You can keep them in a container and eat them for 1 month.
The flame is to be kept low-medium while roasting the flour, after roasting, take the flame and mix the rest of the ingredients.
Add the boora only when the mixture cools down completely.
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