Gava Peetha Guli/ Wheat flour ladoos- Happy Ugadi..

Wishing all the readers a Very Happy Ugadi! Wish you all health and happiness!



The recipe here today is of Wheat flour laddus/Gava peetha guli, which is one of the very most often made and loved item in most Konkani households. It is called by different names like Unde, Peetha Guli or just Guli by the Konkanis between North Kanara and South Kanara regions of Karnataka. Most people from all over India make these ladoos and its known by different names to everyone, but I will share today my Mom's recipe, that I have known and relished all these years.

The most interesting fact about these laddus is that they break very easily. Even when eating them, one has to be careful as to just get a piece in the mouth while still holding the rest of the piece intact in the hand. I have known many friends of mine when young, who used to pick one and bite and either there would be a big mess of the laddu crumbling on the floor or they would choke. So if you do try it, its a warning to eat it slowly and carefully.

Ingredients

Wheat flour - 3 cups

Sugar - 2 cups

Elaichi/Cardamom powder - 1 tsp

Melted Ghee/Clarified butter - 3/4 cup plus another 2 tbsps.

Method

- Make a fine powder of the sugar in a blender/mixer. If using powdered cane sugar also, you will need to make a fine powder of it. You can add the cardamom seeds in the blender and powder it alongwith the sugar.

- In a heavy bottomed pan, add 2 tbsps of ghee and roast the wheat flour on low flame till its very slightly browned and gives out an aroma. Keep stirring constantly to avoid burning. Once roasted, switch off the heat. The whole roasting takes about 30 mins or more.

- Add the 3/4 cup of melted ghee to the roasted flour and mix roughly with a spoon.

- Once the flour is warm enough to handle, add the powdered sugar+cardamom mixture (or cardamom powder separately if not powdered alongwith sugar) to the flour mixture and mix everything evenly using your hands. This mixing has to be done with hand. Mix such that there are no lumps formed by the ghee and the sugar is evenly mixed.

- Immediately, when mixture is still warm, taking little mixture at a time, form laddus using your palms. If you feel you cannot bind them easily, add little more melted ghee and bind them.

- Once completely cooled, store in air tight container and use.

Note :

- When you add the sugar, it should not melt in this laddu. That's the reason its added when the flour mixture is not too hot but warm enough to handle.

- We do not add any nuts in this laddu, in my family.

- These quantities will yield 25-27 laddus.

Enjoy your Ugadi everyone!

These laddus are off to JFI- Wheat hosted by Roma of Roma's Space. Thanks for hosting Roma.

Jivha for Ingredients is an event started by Indira of Mahanandi.

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