How to Make Wheat Laddu for Diwali
Wheat laddu is kind of sweet fried dough, which is used as a traditional dessert for Diwali, the Hindu festival of lights. The Diwali festival symbolizes the victory of good over evil and is celebrated with the lighting of lamps and of fireworks. Wheat laddu is a traditional food eaten during this celebration. Does this Spark an idea?
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Things You'll Need
- 1/4 tsp Cardamom Powder
- Cheesecloth
- 3 tsp chopped Cashews
- 1/2 cup Granulated Sugar
- 1/2 cup Besan (Gram Flour)
- 1/2 cup melted Ghee
- Sturdy spoon
- Strainer or sieve
- 1 cup Wheat Flour
- Medium sized saucepan
- Rolling pin
- 1/2 cup Powdered (Confectioner's) Sugar
- Strong 1 gallon freezer bag
- Smaller saucepan for making ghee
Instructions
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Cook Wheat Laddu
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1
Heat the medium-sized saucepan to moderate heat and add 1/4 cup of the ghee.
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2
Sauté wheat flour and gram flour with the ghee for a few minutes, until it begins to give off a pleasant smell. Do not let the flour change color in the pan.
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3
Remove the saucepan from heat and allow to cool.
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4
Add powdered sugar and cardamom powder, through a strainer or sieve. Mix well.
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5
Heat the granulated sugar with the remainder of the ghee, on low heat.
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6
Remove from heat when sugar and ghee are thoroughly combined and pour onto a cool, flat surface. The mixture will harden.
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7
Place hardened substance into a 1 gallon freezer bag. Pound and roll with rolling pin until broken up into coarse pieces.
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8
Add ground pieces to the flour mixture.
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9
Add chopped cashew nuts. Brown them, if desired.
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10
Roll the mixture between your palms while it is still warm, to make little balls.
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11
Place on a large, flat surface and allow to cool.
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1
Tips & Warnings
Besan, or gram flour, is a staple in Indian cooking. It is made from a form of dried, ground chickpea, called a chana dal.
Cardamom powder is a spice used to flavor meats and curries, as well as baked goods.
Ghee is a form of clarified butter, separated into milk solids and butter fat. You can make it by melting and boiling butter for approximately 10 to 12 minutes, until brown milk solids begin to form in the bottom of the pan.
Ghee can be stored up to 1 month without refrigeration, in an airtight container. Strain through cheesecloth before storing or using.
Real butter must be used to make ghee. Margarine, vegetable oil spread or other butter substitutes should be used.
Be careful when heating sugar. Always maintain low heat and keep a close eye on it. Sugar burns easily.
