Wheat Flour Laddu is a rich, aromatic Indian sweet made by roasting wheat flour in ghee until it turns fragrant and nutty. Fried cashews add a delightful crunch, while powdered sugar and cardamom bring mellow sweetness and warm spice. Once mixed with a little extra melted ghee for the perfect binding, the mixture is shaped into lemon-sized balls—soft, buttery laddus that melt in your mouth.
A quick and simple recipe to make Laddu with wheat flour, ghee and cashew nuts.
Wheat Flour Laddu Recipe
Wheat Flour Laddu
A quick and simple recipe to make Laddu with wheat flour, ghee and cashew nuts.
Course: SweetsCuisine: Indian, TamilDifficulty: Easy
Servings
7
servingsPrep time
5
minutesCooking time
30
minutesIngredients
Wheat Flour – 2 cups
Powdered sugar – 2 cups
Ghee – 1 cup
Cashew Nuts – Few
Cardamom Powder – 1/2 teaspoon
Directions
- In a frying pan add a teaspoon of ghee and fry the cashew nuts. Remove the fried cashews from the pan.
- In the same pan add half cup ghee and heat it. Add wheat flour and fry on medium flame till nice aroma comes out. Switch off the stove.
- Add powdered sugar, cardamom powder and fried cashew nuts. Mix it well.
- Heat the remaining ghee and add little by little to the flour and mix it well.
- Make lemon size balls.
For this laddu, do you use regular sugar and put in grinder to powder it? Or use the powdered sugar you buy in the grocery store?
Hi Vanessa,
I used regular sugar. I put it in a mixie and powdered it.
wow! superb I’m going to try this.
dear aunty, i like this recipe. how long i can store this ladoo once prepared?
Hi Rekha,
You can store it upto 2 weeks.
Brilliant, aunty!
What’s the difference between laddu and pinni?
More or less both are same. Pinni is a punjabi sweet made with wheat flour, besan and dry fruits. Whereas in South, any dhal flour mixed with sugar and shaped round is called Laddu.
ladooooo
i tried wheat flour laddu
can we use jaggery instead of sugar..?if yes,hw are we supposed to use.
Hi Shobana,
You can powder the jaggery and add to the fried flour, mix it well and make the laddu. However, if you want to keep it for longer period, then make a thick syrup, add the fried flour to the syrup and mix it well. When it is warm enough to handle, make laddu.
hi,
laddus were good, remembered my granny….
she used to make this wnever they made ghee from homemade butter…..
Thanks again….