This was my mother’s recipe. We used to make these very often and most of the time I was there in the kitchen with my mom. This time, I thought about making it all alone on a small batch. Ganesh Chaturthi was a perfect time. They turned out pretty good. And so here is what I did.
Makes 8-10 small balls(laddoos)
Coarse whole wheat flour – 1 cup
Semolina – 1 tablespoon
Jaggery – (finely chopped ) 1-2 tablespoonful(depending upon the desired sweetness)
Oil for deep frying
Oil for kneading dough
Ghee(clarified butter)- 3-4 tablespoons depending on the requirement for kneading dough as well as for making laddoos
Nutmeg powder – 1-2 teaspoon
Cardamom powder – 1-2 teaspoon
Raisins – 10-15
Cashews – (coarsely chopped) 8-10
Water for kneading dough
- Mix whole wheat flour and Semolina.
- Add about one tablespoon ghee, and one tablespoon oil to it. Mix well so as to spread the fat uniform in the flour.
- Add water slowly with intermittent kneading to make a firm dough.(like bhakhri dough if you know it)
- Divide the dough into 3-4 equal portions. Make them into a rough oval shape. Now put each portion in between your fist and press it in the shape of it as if the fist is your mold. This shape helps to cook the dumpling from inside when we deep fry it.
- Put the oil in frying pan. Heat on medium high. Check by putting a small thin portion of dough in oil. If it immediately comes up, the oil is ready to fry the dumplings. Reduce the heat to medium for some time as you put the dumplings into the oil.
- Fry the dumplings on a medium-high heat until they get reddish brown color on the outer surface.
- Remove them on a tissue paper to absorb any excess oil and let them cool to room temperature.
- Crush the dumplings with your hands coarsely and then put them into a blender to make a coarse powder.
- Pass it through a sieve to remove any remaining large particles. You can grind them back and add to the main mixture if you want. Take all this into a large bowl(steel/glass)
- To this now add finely cut jaggery, nutmeg powder and cinnamon powder. Add raisins and cashews. Mix everything well with your palms. Taste and adjust for sweetness. Make it into a leveled surface.
- In a separate pan, heat ghee. Again check by putting a small amount of our mix to it. It should immediately come up. Pour this ghee over the entire surface of the laddoo mix. Once done, start mixing with your hands as well as a spoon(as some portions may be hot because of ghee. Mix well.
- Take a small portion and try to make it into a ball with a flat base by gently pressing the fingers of one hand over the mixture taken on another palm. If you feel the mixture is dry and crumbling, you can add some additional warm ghee to it.
- Make 8-10 laddoos. If you want you can decorate this with some khas khas on the top surface.
- They are good at least for a week when stored at room temperature.