Wheat Flour Laddu

15 Oct

Goduma Pindi Laddu.

Wheat flour is roasted in little bit of ghee till golden brown in color. The mixture is then mixed with jaggery and sesame seeds and made into small balls with few tablespoons of milk and ghee. Store the wheat flour laddu in a dry jar and these stay fresh for up to a week.
Makes: around 12 Wheat flour Laddu.


Wheat flour 1 Cup
Jaggery (Grated) 3/4 Cup
Milk 5 Tbsps
White Sesame Seeds 4 Tbsps
Ghee 2 Tbsps + 1 tsp

Method of preparation:

Warm up the ghee and keep aside.

Heat a pan on low heat, add a tsp of ghee, add wheat flour.
Roast the wheat flour until its aromatic and golden brown in color.
Add jaggery, white sesame seeds to the pan immediately and stir.
Cool the roasted wheat flour mixture to room temperature.

Remove the wheat flour powder onto a mixing bowl, add melted ghee and milk.
Mix well and form lime sized balls out of the wheat flour mixture.
Store the wheat flour laddu in a dry jar and these stay fresh for up to a week.
Notes: Make sure to roast the wheat flour right.

Suggestions: Adjust the milk accordingly to make the wheat flour mixture into laddu.
Variations: You can add sugar in place of jaggery if desired.
Other Names: Wheat flour Laddu, Godhuma Pindi Laddulu.

One Response to “Wheat Flour Laddu”

  1. nalini sreedhar October 18, 2012 at 4:34 am #

    thanx… very tasty..

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