We have Marathi Jalgoan native neighbors since forever. I have always loved these Khandeshi Daraaba ladoos made by them as Diwali goodies and in their wedding sweets.Finally, I got around to having a go at them, with my neighbors expert guidance of course. So happy to tick them off my Bucket-list...!! P.S. Daraba is a paste made from Wheat de-husked after soaking, then finely ground and roasted.
At night, wash the wheat and soak in water for 10 minutes. Strain to remove the water. Wrap it in a thick towel. The wheat should be little moist only.
Next morning, pound it into flour either at home in flour pound machine or get it done from a flour mill. Sieve the flour got to get the fine atta.
Sieve it 2-3 times. The thick atta left will not be used. The medium fine flour and the fine flour will be used.
Measure the quantity of the fine atta so as to work out quantity of ghee to be used. The proportion of fine flour to ghee will be double. If we are using 4 cups of flour, then ghee will be 2 cups.
I used only 4 cups flour storing the rest for next batch. In a thick bottom pan take 1 1/2 to 2 cups ghee and let it heat up. Keep the flame low. Add the flour and keep on stirring it continuously.
Stir fry for about 10-15 minutes till the texture of the flour changes and the flour gives out aroma. The color change will not be too much. Remove from flame and keep in a plate to cool down completely.
Wipe the pan with clean cloth to remove flour totally. In the same pan add 1/2 cup ghee and add 1 cup of the medium fine flour , also called sooji. Remember, this is different from the ready made store got sooji.
Stir-Fry it also for 10 minutes with constant stirring so that it does not burn. Remove and cool completely. Mix both the flours on cooling and add powdered sugar.
Sugar can be half of the flour quantity or bit more to adjust sweetness as per choice. Let It all stand for 3-4 hours. Later on, take this in a grinder jar and whisk for 1-2 minutes.
The mixture will give out oil / ghee. Now, make ladoos from this mix. Add raisins, Almond slivers and elaichi powder while making the ladoos ( Optional )
This recipe has many steps as most Indian sweets have.
But its well worth the effort as these ladoos are not available in the market.
Try getting Flour got from flour mill as it gives better result