- When ghee is getting extracted, look for the perfect stage at which the residue can be used for making mithais. It shouldn't be very dark and dry. Do look for that perfect stage and switch the flame off. Strain to separate ghee and residue. Now in a heated kadhai, put ghee residue, add wheat flour. At slow flame, roast till the flour is giving a nice aroma.
- Flour colour changes too. Then add nuts and seeds of your choice. Mix all well.
- Add candied fruits. Mix it too. Next take a blender jar make fresh cardamom powder. Add brown sugar and cardamom powder into the roasted flour and residue. Mix well. Keep the flame very slow. At this point be careful, else your sugar will caramalise.
- As everything is mixed properly. Check for the binding. Add ghee gradually and mix. As you get that perfect ladoo binding stage, take the mixture out on a plate.
- Grease your palms with ghee and start making laddoo when the mixture is hot. It's ready...
- These ladoos are yum. Many other mithais can be made using these ghee residue. (see recipe)
- These ladoos are yum. Many other mithais can be made using these ghee residue. (see recipe)
Wheat flour seeds and nuts Ladoo
#myrecipe
By Tanu Sharma
Mar, 24th
489
Servings
4 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- As required Ghee residue
- 1 cup wheat flour
- 1/2 cup brown sugar
- Handful seeds and nuts
- as required (cashews, almonds, pumpkin seeds, wate
- Handful candied fruits (optional)
- 5 Green cardamoms
- as required Clarified butter
- (I have used the just extracted ghee)
- (I have used standard measuring cups)
