Wheat Flour Laddoo Recipe – Easy Cardamom & Nut Sweet

Last Updated on 4 months by Neha Deshmukh

Wheat Flour Laddoo Recipe – Easy Cardamom & Nut Sweet

Hey everyone! If you’re anything like me, you have a sweet tooth that needs satisfying, especially with something comforting and traditional. These Wheat Flour Ladoos (or goli) are exactly that – warm, subtly sweet, and packed with the goodness of nuts. I first made these with my grandmother, and the aroma instantly takes me back to her kitchen. They’re surprisingly easy to make, and perfect for festivals, celebrations, or just a cozy afternoon treat. Let’s get started!

Why You’ll Love This Recipe

These ladoos are more than just a sweet treat; they’re a little piece of home. They’re:

• Simple & Quick: Ready in under 30 minutes!
• Wholesome: Made with wheat flour and healthy nuts.
• Deliciously Flavorful: The cardamom and nut combination is divine.
• Perfect for Gifting: A thoughtful homemade gift any time of year.
• Naturally Vegetarian: A classic Indian sweet enjoyed by all.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 1 cup wheat flour (approx. 120g)
• ½ cup sugar (approx. 100g)
• ⅓ cup melted ghee (approx. 75ml)
• ½ teaspoon cardamom powder
• 8 cashews
• 12 almonds
• 10 pistachios

Ingredient Notes

A few little tips to make sure your ladoos turn out just right:

• Roasting the Wheat Flour: This is super important! Roasting the flour gets rid of the raw flour taste and gives the ladoos a lovely, nutty aroma. Don’t skip this step.
• Ghee Quality: Use good quality ghee. It really makes a difference in the flavour. I prefer using homemade ghee, but a good store-bought brand works too.
• The Nut Blend: I love the combination of cashews, almonds, and pistachios, but feel free to experiment! The nuts add a wonderful texture and richness. Coarsely grinding them, rather than making a paste, is key for that lovely bite.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the wheat flour using a fine sieve. This ensures there are no lumps.
2. Now, in a pan over medium heat, dry roast the sieved flour, stirring constantly. This takes about 5-7 minutes, and you’ll know it’s ready when it turns a light golden brown and smells wonderfully nutty. Be careful not to burn it!
3. While the flour is roasting, grind the sugar into a fine powder using a mixer. Set this aside.
4. Next, coarsely grind the cashews, almonds, and pistachios in a blender. You want a slightly chunky texture, not a smooth paste.
5. In a mixing bowl, combine the roasted wheat flour, powdered sugar, cardamom powder, and ground nuts. Mix everything well.
6. Warm the ghee slightly (it should be liquid but not hot). Gradually add it to the dry mixture while stirring continuously.
7. Keep mixing thoroughly until the mixture comes together and binds. It might take a little effort! Let it cool slightly until it’s safe to handle.
8. While the mixture is still warm (this is important!), shape it into round ladoos. I usually aim for about 1-inch diameter ladoos.
9. Finally, allow the ladoos to cool completely before storing them in an airtight container.

Expert Tips

• Don’t Overcook: Keep a close eye on the flour while roasting. Burnt flour will ruin the taste.
• Warm Ghee is Key: Adding warm ghee helps bind the mixture better.
• Shape Quickly: Shaping the ladoos while the mixture is still warm makes it much easier.
• Cool Completely: Ensure the ladoos are completely cool before storing to prevent them from sticking together.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based ghee alternative. Coconut oil also works, but will impart a slight coconut flavour.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of ghee slightly to achieve the right consistency.
• Spice Level: If you love a stronger cardamom flavour, add a little more! You could also experiment with a pinch of nutmeg or a tiny bit of saffron.
• Festival Adaptations: These ladoos are perfect for Diwali, Holi, or any festive occasion. My aunt always adds a few strands of saffron to hers for Diwali – it looks beautiful!

Serving Suggestions

These ladoos are delicious on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter. My kids love them as an after-school snack!

Storage Instructions

Store the cooled ladoos in an airtight container at room temperature. They’ll stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

Let’s tackle some common questions:

• How do I know when the wheat flour is roasted enough? The flour will turn a light golden brown and have a lovely, nutty aroma. Taste a tiny bit – it shouldn’t taste raw.
• Can I use a different type of nut? Absolutely! Walnuts, pecans, or even peanuts would work well.
• What if my ladoo mixture is too dry? Add a teaspoon of melted ghee at a time until the mixture comes together.
• How long do these ladoos stay fresh? They’ll stay fresh for up to a week in an airtight container at room temperature.
• Can I add any other flavourings like saffron or rose water? Yes! A pinch of saffron or a teaspoon of rose water would add a beautiful aroma and flavour.

Enjoy making these delicious Wheat Flour Ladoos! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!