Wheat Flour Laddu

Goduma Pindi Laddu.

Wheat flour is roasted in little bit of ghee till golden brown in color. The mixture is then mixed with jaggery and sesame seeds and made into small balls with few tablespoons of milk and ghee. Store the wheat flour laddu in a dry jar and these stay fresh for up to a week.
Makes: around 12 Wheat flour Laddu.

Ingredients:

Wheat flour 1 Cup
Jaggery (Grated) 3/4 Cup
Milk 5 Tbsps
White Sesame Seeds 4 Tbsps
Ghee 2 Tbsps + 1 tsp

Method of preparation:

Warm up the ghee and keep aside.

Heat a pan on low heat, add a tsp of ghee, add wheat flour.
Roast the wheat flour until its aromatic and golden brown in color.
Add jaggery, white sesame seeds to the pan immediately and stir.
Cool the roasted wheat flour mixture to room temperature.

Remove the wheat flour powder onto a mixing bowl, add melted ghee and milk.
Mix well and form lime sized balls out of the wheat flour mixture.
Store the wheat flour laddu in a dry jar and these stay fresh for up to a week.
Notes: Make sure to roast the wheat flour right.

Suggestions: Adjust the milk accordingly to make the wheat flour mixture into laddu.
Variations: You can add sugar in place of jaggery if desired.
Other Names: Wheat flour Laddu, Godhuma Pindi Laddulu.

Sesame Cashew Laddu

Nuvvulu Jeedi Pappu Laddulu.

White sesame seeds are lightly toasted and ground into fine powder along with cashew nuts and jaggery. The mixture is then formed into small laddoo. Serve sesame cashew laddu as necessary.
Makes: around 7 Sesame Cashew Laddu.

Ingredients:

Sesame Seeds 1 Cup
Cashews 10
Jaggery 1/2 Cup – 3/4 Cup (Grated)

Method of preparation:

Heat a heavy bottomed pan on low heat, add sesame seeds and fry till they turn light golden in color.
Remove from heat and cool the sesame seeds to room temperature.
Roughly chop cashews.
Grind sesame seeds, cashews, grated jaggery into powder using a grinder.
Remove the ground mixture onto a plate.
Take lemon sized portion of ground sesame mixture and roll into tight laddu with help of hands.
Store the formed sesame cashew laddu in a jar and they stay fresh for couple of weeks.
Serve sesame cashew laddu as necessary.
Notes: Make sure not to over toast the sesame seeds.

Suggestions: Adjust jaggery according to your preference. Choose somewhat soft jaggery if possible to ease the laddu making. If you have hard jaggery, you can melt with few tsps of water into syrup before adding the ground sesame cashew powder.
Variations: You can also add a small pinch of cardamom powder or a tiny pinch of nutmeg powder while grinding.
Other Names: Sesame Cashew Laddu, Nuvvulu Jeedi Pappu Laddulu.