Pithya Ladoo / Whole Wheat Ladoo is normally prepared in Maharashtra or Goa and enjoyed during festive seasons. Homemade ghee used for preparation, gives it extra taste and flavor.
Right from childhood, ladu is one among my favorite Indian sweet and especially if it is prepared at home with exotic flavor of homemade ghee, then I can finish about 5-6 of them in one go. Same with my son. He always reminds me of me when I was of his age especially when it comes to eating. Same fussy eater and same choice of food.
In our childhood, every summer me and my sister used to visit our aunt and spend some time with her. She was a superb cook and I remember , she used to keep a stock of sweets and snacks like ladoo, chiwda, SaTHa ( jackfruit or mango rollups) in her pantry. So whenever you felt like grabbing a snack, just barge into her pantry and feast on delicious sweets. She simply had a magic in her hand. Thats a old story, but nowadays, people just don’t find time to prepare these delicacies at home and the store bought ones don’t have that flavor and taste.
Back in India, I had a full time job , so it was difficult for me to prepare everything at home especially if it is time consuming. But these wheat ladoos(we call them pithya ladoo in Goa) believe me, takes less then 30 minutes to prepare,just melt on your tongue, and a great to go snack too. After coming to USA, I thought that I will be making most of my food from scratch. Most of the time I failed. Especially these ladoos. After 2-3 trials, I could make them taste exactly like my aunt’s. You can make variation by adding dry fruit powder into the wheat flour to add extra crunch and taste. They make a wonderful snack for Indian festivals .
Preparation time: 15 Minutes
Cooking Time: 10 Minutes
Yields : 10-12
- 2 Cups Whole Wheat Flour
- 1/2 Cup Ghee/Clarified butter(Melted)
- 1/2 Cup Powdered Sugar( Adjust according to your sweet preference)
- 1 Teaspoon Cardamom powder
Heat a skillet well and dry roast wheat flour on medium heat . Don’t increase the heat.
Keep stirring every 1/2 a minute . Roast it well till nice aroma comes out. Don’t let the flour burn otherwise ladoos will give burnt taste.
You will know when it is roasted well , once it gives out aroma and slightly changes its color. It took me around 8-10 minutes.
Immediately remove on a plate and allow it to cool completely. Spread it well so as to cool faster.
Melt the ghee in a microwave safe bowl.
First mix cardamom powder and sugar in the roasted flour .
Now, pour in the melted ghee.Mix well using hand . If you think the mixture is too dry, you can add little more melted ghee and mix again.
The final ladoo mixture should look like the picture shown below.
Take about 2 tablespoons of this mixture on your palm and give them round shape like lemon . Repeat for the remaining dough.
And your soft and flavorful Pithya ladoos are ready . Trust me, they will just melt on your tongue. Once they are nice and cool, you can store them in air tight container .