This aromatic and delicious laddoo is a perfect after-school snack for kids! Learn how to make this sweet treat in less than 30 minutes.
My kids love to chomp down biscuits/cookies for the evening snack. While that is an only indulgence or junk food that they are allowed, I was still not happy about it and started to look for alternatives and that’s when mom suggested making laddoos!
I know they loved the Rava laddoos I made a few months ago, so I decided to experiment a little and try another type – Godi laddoo or Wheat laddoo. These laddoos are made out of 3 key ingredients – wheat, ghee, and sugar and you can make them in less than 30 minutes. This was my first time making them and I thought they came out pretty well. My little one agreed as well and confirmed by eating 2 laddoos without waiting for them to cool down and then asked for more :).
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Godi laddoo / Wheat laddoo
Ingredients
- 1 cup wheat flour, atta
- ¾ cup ghee
- ¾ cup sugar, powdered (powder them in a grinder)
- ¼ teaspoon cardamom powder
Instructions
- Heat ghee in a non-stick pan at medium heat.
- Add the wheat flour and toast it till it darkens and becomes fragrant (~7-8 minutes).
- Add the sugar and cardamom powder, mix well and remove it from heat.
- Allow the mixture to cool down slightly.
- Shape them into laddoos or balls and set them aside on a plate to dry. If the laddoos are not shaping well or crumbling, grease your palms with ghee.
- Air-dry the laddoos and store them in an airtight container
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Nutrition
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Vaishnavi Venkatesh says
Super recipe…feels like eating again n again
Anushree Shetty says
Thanks, Vaishnavi 🙂
Prithi says
Thank you for the recipe.Am goin to try it today!!
Anushree Jayaram says
You are welcome, Prithi. Thanks for stopping by.
Sucharita chowdhury says
Loveliest and easiest recipe
Anushree Jayaram says
Thank you, Sucharita 🙂