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.

Coconut Milk Laddu

Kobbari Palu Laddulu.

Fresh or frozen coconut is cooked in reduced milk along with jaggery. The mixture is then formed into laddu when the coconut milk mixture is still warm. Serve coconut milk laddu as desired.
Makes: around 10 Coconut Milk Laddu.

Ingredients:

Fresh or Frozen Coconut 1 1/4 Cups(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Milk 4 Cups
Cardamom Powder a Big Pinch
Ghee few Drops

Method of preparation:

Heat milk in a wide pan on medium heat.
Let the milk boil and reduce to almost quarter cup.
Keep stirring frequently to avoid scorching.
Stir in jaggery, coconut and cardamom powder.
Keep stirring and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Let the mixture cool down a bit so it is easy to handle.
Divide the mixture into around 10 portions.
Form each portion into a ball with hands greased with ghee and keep aside.
Store tight in a jar and the coconut milk laddu stays fresh for couple of days. Serve coconut milk laddu.
Notes: Use scraped coconut when available instead of grated coconut.

Suggestions: Adjust sweetness with jaggery.
Variations: Check other recipes with coconut here.
Other Names: Coconut Milk Laddu, Kobbari Palu Laddulu.