Laddu Recipe

Whole Wheat Flour Sweet Balls

Mix together very well in a flat, shallow bowl or pan:

2 cups Indian whole wheat flour, or whole wheat pastry flour

1/2 cup uncooked cream of wheat

2 TBS ghee

Add hot tap water (about 1/4 - 1/2 cup) a little at a time to make a stiff, dry dough. Knead until it holds together. Divide the dough into 24 one-inch balls. Use your palms to press the dough into patties that are about 2 inches in diameter and 1/4 inch thick.

Deep fry the patties in oil until browned. Drain and crumble them up while they are still hot. Put the pieces into a blender or food processor, and grind to the consitency of bread crumbs.

Mix the crumbs by hand with:

2/3 cup ghee (mix in half at a time)

1/2 - 3/4 cup sugar

1 TBS cardamom powder

Squeeze about 1 heaping teaspoon of the crumb mixture back and forth from one hand to another. Continue this process until each ball is firm and shiny. The mixure will be crumbly at first, and it takes a number of passes between your hands for the ball to form. If you are finding the mixture too crumbly, let it cool longer. Some people find using a melon baller helps the process. As a last resort, add a little more melted ghee.

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