Servings : This recipe makes about 12-15 laddus.
1 cup wheat flour / ಗೋಧಿ ಹಿಟ್ಟು (roasted)
½ cup water / ನೀರು
½ cup Jaggery (grated/powdered) / ಬೆಲ್ಲದ ತುರಿ
4-5 tbsp fresh grated coconut / ಕಾಯಿ ತುರಿ
4 tbsp ghee / ತುಪ್ಪ
a pinch of cardamom powder / ಏಲಕ್ಕಿ ಪುಡಿ
Cashews, Raisins / ವಣದ್ರಾಕ್ಷಿ , ಗೋಡಂಬಿ
Take a small kadai, add 1 tbsp ghee , when its hot add raisins and cashews. Fry it till its done. switch off and keep it aside.
Heat a pan on meduim flame. Add a few drops of ghee, pour 1 cup of wheat flour to the pan. Roast is slowly till it changes the colour and you get a nice aroma. It will take about 5-6 minutes. take care not to burn the flour, always keep medium heat. Once the flour is roasted take it off the stove and keep it aside.In a pan heat ½ cup of water, add grated jaggery to it. Keep stirring till it dissolves completely. Then add grated coconut,cardamom powder,fried raisins and cashews along with the ghee to the water. When the water starts boiling add the roasted wheat flour slowly and stir it continuously till it forms a single uniform mixture without any lumps. If you feel the mixture to too dry , sprinkle a few drops of water. You can also add another spoon of ghee to give a nice shiny texture. Cover the pan and let it cook for 4-6 minutes. Then switch off the stove. (One important tip here is the correct flour to water ratio. It has to be 2:1 If you just use water by approximation, the mixture can become very dry or too watery. either way you cant make them as laddus)
Let the mixture cool for 10 minutes, then grease your hands with ghee and make medium sized balls while still hot. You can also make them as patties. Store it in an air tight container, stays fresh for 1-2 days. You can keep it in the fridge for upto a week.
In Shravana month Mangala Gowri Vrata is celebrated every tuesday. We have to make Tambittu Diyas and do aarti to Goddess Gowri. I usually alternate with Rice and Wheat flour tambittu :)
You can see the Rice Tambittu recipe here