Godhumai Urundai – Wheat Flour Ladoo balls
Godhumai Urundai – also called as Wheat flour Ladoo | Atta Laddu | Wheat flour balls | Godumai laadu | Nei Urundai is an Indian sweet in which wheat flour, powdered sugar & ghee are flavored with cardamom & are shaped together as balls to make ladoos filled with ghee-roasted cashew nuts. This “Wheat Flour balls” is one of the most common sweets prepared in South India for Diwali.
This wheat flour Laddu works well for beginners too. If you are not finding time in between work & shopping and looking for last minute sweets, “Wheat flour Ladoo” is there to save your Diwali, as it is damn easy to prepare and is a fail-proof one. You must get your hands on this recipe, if you are attempting to make sweets for the first time. 🙂
“Godhumai Urundai” or “Rava urundai” would always be the first one in the list for Diwali sweets menu at my home. My mom usually starts Diwali sweets preparation ten days before Diwali and preparing this urundai had been the first one to pep up the Diwali mood. 🙂 Whenever my mom prepared Godhumai urundai, We would run to kitchen filling ourselves with the aroma of roasted wheat flour and ghee to watch the process. I couldn’t even wait until she shaped them into smooth balls. I would just fill the powder form of Godhumai Urundai in a bowl and start eating. 😀 😀
This type of Laddus/ Balls can be prepared from Rava (Sooji – called as Rava Urundai), Fried gram (Pottu kadalai – called as Ma Urundai or Pottu Kadalai Urundai), Moong Dal flour (Payatha maavu – Payatha Urundai), each of them would be equally delicious in its own way. We would post the other “sweet balls” recipes as and when we get time.
Over to Diwali Sweets – Godhumai Urundai – Wheat Flour Ladoo Balls recipe from Homemaking Delight…
Makes 10-12 ladoos
Wheat Flour (Godhumai maavu) – 1 cup
Ghee – 1/2 cup
Powdered Sugar – 1 & 1/4 cup
Elachi/Cardamom powder – 1/4 tsp
Roasted Cashews – 10-12
- Sieve the wheat flour and dry roast it until nice aroma arises and the flour starts to turn golden brown.2. Add Powdered sugar, elachi/cardamom & cashews (few) to the wheat flour and mix it.
Melt and add the warm ghee to the flour mixture and give a nice stir with spoon or spatula until it is mixed well.4. Use your fingers to get rid of the lumps. Grease your hand with ghee and hold the warm flour tight in your palm and shape it to make ladoos/balls.5. Place a cashew on top & give a gentle pressure to let it hold the cashew nut firmly. Enjoy your smooth wheat ladoos!!!Tit-Bits:
Make sure to stir the wheat flour continuously to prevent it from burning.
Make the ladoos when the flour is still warm (Not HOT :D) so that it would stay tight as balls.
You can add ghee-roasted cashew pieces in the flour before preparing the balls so that there are more cashew pieces in every bite of your Godhumai ladoo. 🙂
This Godhumai Urundai tastes really awesome when you eat it hot/warm. It would just melt when you bite it. 🙂 The shelf life is longer for the balls (more than a month when kept in a clean and dry container), though the taste might degrade a bit over time.
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