KANIK LAADOO (SAAKHARECHE LAADOO / GHAVAACHE LAADOO / WHOLE WHEAT FLOUR LADDOO)

Kanik Laadoo, as called in Marathi language are made from kanik i.e. whole wheat flour. Festivals which are celebrated in India with great aplomb, call for sweetmeats, savoury as well as sweet ones!

In India, we can find umpteen number of traditional sweets in each region. One such sweet is the most loved laadoo (laddoo). Laadoo are prepared in many ways in each community, using many different or sometimes similar ingredients!

One such laadoo is Kanik Laadoo, which is made from whole wheat flour and powdered sugar using homemade ghee, which gives it a delicious flavour! I have added some almonds to it, which increases it’s nutritional value.

Here’s the recipe for the delicious Kanik Laadoo….

Prep Time : 10 min

Cooking Time : 40 – 45 min

Serves : 6 (25 Laadoo)

Cup Used : 200 ml

INGREDIENTS :

  • 3 cups Whole Wheat Flour (Kanik/Ghavache piith/Gheu Ka Aataa)
  • 1/2 cup Fine Semolina (Baarik Rawaa)
  • 1 cup + 1 tbs Homemade Ghee…. Solidified
  • 3 cups Powdered Sugar…. To be adjusted as per preferred sweetness
  • 5 tsp Cardamom Powder
  • 15 Almonds …. Finely Chopped
  • Raisins as required

METHOD :

  1. To make Kanik Laadoo, heat a saucepan or a kadhai and add ghee to it.
  2. When it heats up add the whole wheat flour and roast constantly for about 10 minutes on low heat, breaking any lumps in the process.
  3. Now increase the flame medium and roast continuously for 3-5 minutes. Do not let the flour burn.
  4. Reduce the heat to low and add the semolina. Keep roasting continuously.
  5. The flour will be quite stiff at this stage and there might be quite some lumps too.
  6. Repeat this process of increasing the flame to medium and low again, all the while roasting the flour and semolina constantly and breaking the lumps in the process.
  7. Roast the flour on low flame for most of the time, patiently and constantly. Else it will burn and the laadoo will not taste that great.
  8. After about half an hour, you will notice that the flour has loosened up quite well.
  9. Now add the cardamom powder and chopped almonds and mix well.
  10. Roast further for about 10 more minutes till you get a lovely roasted aroma and the flour has changed colour to light brown.
  11. Switch off the flame and cool this mixture completely.
  12. Add the powdered sugar to the cooled mixture and mix well with your fingers.
  13. When all the mixture has been well mixed with the sugar, check for sweetness and adjust as desired.
  14. Take about 2 tbs of the mixture in your palm and start pressing it tightly to get a round shape.
  15. Fix a raisin on the top of the laadoo and press again.
  16. Now place it between two palms and start rolling without applying much pressure. This will give it a round shape and smooth finish to the laadoo.
  17. Repeat this process for all the mixture.
  18. Transfer these laadoo to a dish and let sit for about half an hour.
  19. Pack them in an airtight container and serve the delicious Kanik Laadoo during festivals or on auspicious occasions with some Lasun Shev!

Note :

If at all, while making the laadoo, you find it difficult to form a firm laadoo, then add melted ghee as required, a little at a time, to bind the ingredients together.

Rawa/Semolina has been added, as it gives a slight coarse texture to the laadoo.

2 cups granulated sugar when ground finely, approximately produces approximate 3 – 3 1/2 cups powdered sugar.

I have made perfectly sweet laadoo, as we prefer it sweet. For a less sweeter version the quantity of sugar should be adjusted as per preference.

If desired, the cardamom powder can be added in the end, alongwith the powdered sugar at the time of rolling the laadoo.

To make the laadoo, we need to keep reducing the heat and sometimes increasing it to medium. While doing this, we need to keep in mind how strong the flow of gas is from the burner of our gas stove. Each gas stove has a different flow. Depending on the force of this gas flow, we have to decide, for how much time we can roast on a medium flame. This ensures that the flour is well roasted and doesn’t burn.

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ

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