Khandeshi Daraaba Ladoo: Authentic Indian Wheat Flour Sweets
45 minutes
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About Khandeshi Daraaba Ladoo: Authentic Indian Wheat Flour Sweets
Inspired by generations of family recipes from Khandesh, India, these Khandeshi Daraaba ladoos are a delightful treat, perfect for Diwali or any special occasion. My neighbors, who are originally from Jalgaon, shared their treasured recipe for these unique sweets, which are made with a special roasted wheat flour paste called 'daraaba'.This recipe takes time and care, but the result is well worth the effort! The rich, nutty flavor of the roasted wheat flour combined with the sweetness of the sugar and the delicate aroma of cardamom creates an unforgettable taste experience.Get ready to impress your family and friends with these authentic Indian sweets – a true culinary treasure!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Daraaba (Roasted Wheat Flour Paste):
- 500 gm Wheat Berries
- 750 gm Ghee
- 250 gm Semolina fine or medium-fine, sooji, not instant
For the Ladoo (Sweets):
- 500 gm Sugar adjust to your desired sweetness, powdered
- 0.5 tsp Cardamom Powder optional, but recommended
- 5-6 Raisins for garnish, optional
- 2-3 Almonds slivered, for garnish, optional
Instructions
Prepare the Daraaba
- Soak 500g wheat berries in water for 10 minutes. Drain well and wrap in a clean kitchen towel to remove excess moisture. The wheat should be slightly moist.
Grind the Wheat
- Grind the slightly moist wheat berries into a fine flour using a flour mill or a powerful food processor. Sift the flour several times to remove any coarse particles.
- Set aside the fine flour and discard or save for another use the remaining coarse flour.
Roast the Fine Flour
- Measure the amount of fine wheat flour you'll use (e.g., 4 cups). Heat 750g of desi ghee in a heavy-bottomed pan over low heat.
- Add the fine flour and stir continuously for 10-15 minutes until the flour changes texture and becomes fragrant, and a slight color change is visible.
- Remove from heat and let cool completely.
Roast the Semolina
- Wipe the pan clean. Add another 250g of desi ghee to the pan and add 250g of semolina. Stir-fry for 10 minutes until lightly toasted. Remove from heat and let cool completely.
Combine and Sweeten
- Once both the roasted flour and semolina are completely cool, combine them in a large bowl. Add 500g powdered sugar and mix well. Let the mixture sit for 3-4 hours.
Grind and Shape
- After 3-4 hours, transfer the mixture to a food processor and pulse for 1-2 minutes, or until it releases ghee. The mixture will be slightly oily.
Make the Ladoos
- Shape the mixture into small ladoos (balls). Incorporate raisins, almond slivers, and cardamom powder as desired while forming the ladoos.
Recipe Notes
Expert Tips for Perfect Khandeshi Daraaba Ladoo
- Quality Ingredients Matter: Use good quality desi ghee for the best flavor and aroma.
- Low and Slow: Keep the heat low while roasting the flour and semolina to prevent burning and ensure even cooking.
- Cooling is Crucial: Allow the roasted flours to cool completely before mixing to prevent the sugar from dissolving prematurely.
- Adjust Sweetness: Feel free to adjust the amount of powdered sugar according to your preference.
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Recipe Nutrition
Calories: 1847kcalCarbohydrates: 173gProtein: 17gFat: 126gSaturated Fat: 77gPolyunsaturated Fat: 5gMonounsaturated Fat: 36gCholesterol: 320mgSodium: 4mgPotassium: 87mgFiber: 13gSugar: 83gVitamin A: 0.003IUVitamin C: 0.1mgCalcium: 47mgIron: 5mg
Anju Bhagnari
Articles: 140
3 Comments
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Absolutely scrumptious! Thanks for the recipe.
This is wonderful! Can’t wait to taste it.
This looks so inviting! I’m eager to try it.