Thursday, August 23, 2012

Multigrain Flour Laddoo


Multigrain Atta/Flour - 2 cups
Sugar - 1 3/4 to 2 cups
Water - 1 cup
Ghee - 1/2 cup
Cardamom Powder - 1 tsp
Cashew nuts - 10
Raisins - 10


  1. Roast cashew nuts and raisins in 1 tbsp ghee. Keep aside.
  2. Heat ghee in a wok and fry the flour until nice aroma comes out. Ensure that the flame is set to medium.
  3. Boil sugar in water to prepare sugar syrup.
  4. When the syrup is about to reach single thread consistency, pour this into the flour.
  5. Immediately turn off the heat.
  6. Add roasted cashew nuts, raisins and cardamom powder.
  7. Mix thoroughly.
  8. Let it cool down little bit. This mix will start sodifying very fast.
  9. Grease your palms, take small lemon sized portion of the mix and turn them into laddoos.
  10. Once the mix is cooled, you will not be able to make laddoos as it will not bind together. So make the laddoos as fast as you can.
  11. Store them in an air tight container
Variation: You can replace Multigrain flour with Whole Wheat flour.


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