Happy New Year wishes to all my Readers!!!!
Masala whole wheat laddu’s are pure bliss!!!! I had some apprehension before tasting this mainly because, I couldn’t imagine the taste of laddu’s with fennel, pepper etc.! These beauties are originally from Punjab and known as Pinni ke ladoo. This recipe is from my friend and according to her; each family has their own style of preparation of Pinni and is a must for winter months. I have prepared according to our taste and availability of the ingredients in my pantry.
Note: Here I have used steel tumbler or regular steel glass to measure ingredients.
Whole wheat flour – 3 cups
Ghee – 1 ¼ to 1 ½ cups
Almond- ½ cup
Pista – ½ cup
Desiccated coconut – ½ cup
Sugar – 1 ½ cup (powdered)
Jaggery – ¼ cup (powdered)
For masala: Fennel – 1 tsp, black pepper – 1 tsp, cardamom – 1 tsp, ginger powder – ¼ tsp.
Salt – ¼ tsp
Edible gum – 30 – 50 gms.
-Dry roast almond and Pista, cool, powder it and keep aside.
– Dry roast desiccated coconut for 2minutes, to increase its fragrance.
– Powder masala ingredients in a small mixer jar. No need to roast this.
-Put 1 tsp of ghee, fry edible gum in a hot ghee until it puffs and becomes transparent. Cool it and powder in a mixer jar.
-Take one thick bottomed kadai, add one cup of ghee and roast whole wheat in a very low fire, until it becomes light brown and sandy in texture.
-Switch off the gas. Add in edible gum, sugar powder, jaggery powder, masala powder, salt, coconut, dry fruits powder etc.
-Mix everything together, try to make roundels. If you are able to bind it together, well you can proceed to make laddu’s.
-If it breaks while binding, add little by little hot ghee and mix, and then make the roundels.
-Cool completely before storing it in an air tight container.