Homemade Broken Wheat and Flax Seeds Laddu

Posted by nidan narkhade on October 26th, 2018

Broken Wheat & Flax Seeds Laddu is a not so popular dessert from North India which you could also take as a snack.

Ingredients for Broken Wheat and Flax Seeds Laddu:

• Roasted, washed and dried broken wheat - 1/2 cup
• Ghee - 5 tsp
• finely chopped pistachios - 3 tsp
• nutmeg powder - 1/4 tsp
• roasted flax seeds - 3 tbsp
• finely chopped almonds - 3 tsp
• powdered green cardamom - 1/4 tsp

Main Dish:

• roasted Wheat flour - 1/2 cup
• powdered jaggery - 1/4 cup

How to prepare Broken Wheat and Flax Seeds Laddu:

Step 1) Clean, wash & soak broken wheat for about four to five hours.

Step 2) Now, roast flax seeds over low flame for around five to six mins or until you hear a crackling sound. Allow it to cool & then grind it into a coarse powder.

Step 3) Dry roast the whole-wheat flour without ghee over low flame for about eight to ten mins. or until it becomes golden brown. Once done, put it beside.

Step 4) Utilise a sieve to drain the water from the broken wheat.

Step 5) Next, heat ghee into a heavy-bottom pan (keep 2 tsp beside) & drop the broken wheat, roast them over a low flame.

Step 6) Continue stirring & allow all the moisture dry up, & roast until the wheat becomes light brown colour (It could take up to twenty to twenty-five mins). When done, put it in another bowl.

Step 7) In another vessel over the low flame, heat two tsp of ghee & add jaggery powder. Allow jaggery to dissolve fully or until it achieves a syrupy consistency, & switch off the flame.

Step 8) Combine the jaggery syrup, roasted broken wheat and flax seed powder together. Now add sliced nuts, nutmeg powder and cardamom powder.

Step 9) Then, add 3/4 of roasted whole-wheat flour into it & combine finely with a wooden spoon.

Step 10) Take a spoonful of the mixture & utilise your palms to roll them in balls. Include more flour if it is wet.

Step 11) Do the same with the rest mixture & rest the Laddus.

Step 12) When it is cool, store in airtight container.

The author is a big-time sweet foodie. He is from Nagpur. He loves to have the specialities of the restaurants he visits. He wanders to new places to eat and get to know about the sweet dishes, new desserts and all kinds of foods. He loves Barfi, Laddus, Penda, etc.