Feenia Laddu
  • 1 kg Wheat flour.
  • ½ kg Sugar powder.
  • 3/4 Kg Ghee to make a batter (Home made ghee is preferred)
  • 2-3 tbsp Ghee (to moisten the wheat flour before cooking it)
  • 1 & ½ cup of Hot Water or Milk.
  • 10-15 gm Cardamom (Elaichi) powder.
  • Take wheat flour in a big plate (thali).
  • Add little milk or hot water & ghee alternatively into the flour & mix it properly & keep it as it is for at least 5-6 hours.
  • This will moisten it.
  • Then sieve the flour light handedly.
  • Don't apply much pressure to smash the lumps.
  • Thereafter cook the sieved flour on low flame.
  • See to it that flour doesn't get stick on the base of the vessel.
  • Cook it till it gets little creamiest & no longer tastes like raw flour.
  • Keep the cooked flour aside.
  • Take a big pan & beat the ghee first using your palm for at least ½ an hour in one direction.
  • Than add sugar powder to it & beat for another 15-20 minutes in same direction.
  • Than add the cooked flour & cardamom powder to it & mix properly.
  • After this if you feel that final batter is dry & unable to bind into laddus you can add little ghee to it & serve it
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