दोन महिने टिकणारे चविष्ट दळाचे(दराबा)लाडू (खास पारंपारिक)|daraba ladu|dalache ladu|wheat flour laddu

Описание: Today I am sharing traditional
Maharashtrian recipe of Dalache ladu
or Daraba ladu.
You can also called it as wheat flour
laddu.
In Varhad region It is called
as dalache ladu.
In Khandesh region it is called
as daraba ladu.
It is soft and declicious
and having shelf life of 50 -60 days.
Try it..
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recipe.
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Bhonge laddu or wheat barn pretzels👇
   • गुळ व पौष्टिक घटकांचे (शेंगोळे )भोंगे लाडू...  

Ingredient:

. 1 kg(1000 gms) Wheat

. 600 gms classified butter
(or as per requirement)

. 600 gms powder sugar
(as per taste)

. 1 & 1/2 tsp Cardamom powder

. 1/2 tsp oil

.1/4 tsp salt.

Method:

. Wash wheat 2 times with water.

. Transfer it in strainer and
allow to drain water for 30 minutes.

. After that pour oil and salt
on wheat and rub it properly
so that it will evenly coat to
each wheat.

. transfer it in cotton cloth
and cover it properly,
allow to rest for 6 hours.

. After that spread it on cotton
cloth and allow to dry it in shadow
under fan for 4 - 5 hours.

. Don't dry wheat too much,it should
little moist whlie grinding.

. Grind these little moist wheat
in flour mill for regular flour
like chapati.

. Sieve this wheat flour with regular
flour plate of strainer and separate
coarse wheat barn and flour.

. Again sieve this flour 2 time with
fine plate of strainer and separate
fine wheat barn and flour .

. Know the white and clean wheat
flour is ready without wheat barn.

. Don't throw wheat barn,use it
in thalipeeth,paratha or bhonge ladu
or bode ladu.

. We need only fine and cleaned
wheat flour or satva to prepare
dalache ladu.

. Heat half amount of classified butter
(ghee)in a thick pan.

. Add fine and cleaned wheat flour
or satva.

. Saute continuously on low flame
till becomes light brown in colour.

. Step by step add ghee as per
requirement.

. As it get roasted,feels light
while turning and mixture becomes
thin due to ghee.

. When roasted properly transfer in
big pot.

. Allow to set and cool for 10 -12
hours.

. After that mash the mixture
properly till becomes very soft

. Add cardamom powder and powder
suagar ,mix well.

. Prepare laddus or you can enjoy
as it is with spoon.

. Store it in dry airtight container
for 50 - 60 days.

Tips:

.You can use less classified
butter if you want proper round
shaped laddu.

. Knead mixture very well
for more softer laddus.


.Thanks

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