Ingredients and Method to make wheat ladoo
8 heaped tbsp wheat flour
6 tbsp fine sugar (you can also powder the sugar)
3 cardamoms ( seeds removed and powdered fine)
approximately 5 to 6 tbsp melted clarified butter (ghee)
In a heavy bottomed pan heat half the clarified butter, add wheat flour and roast on a low to medium low heat until the wheat flour turns a little darker and emits an aroma.
Add powdered cardamom, sugar and the balance of clarified butter and mix well. Remove from heat, allow to cool a little. When warm, take a little of this mixture on your palm and press into a round ball. If you are not able to shape it, then add a little more melted ghee (clarified butter) and try again.
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Proceed with the rest of the mixture in the same manner. When warm this ladoo tends to be a little fragile, but when it is cool it becomes much easier to handle.
Store this in an airtight container. This sweet does not require any refrigeration. Use within a week or thereabouts of making it, for freshest taste.
With this quantity of flour I got about 6 to 7 ladoos.
