Substantial roasted gram flour and whole wheat laddus enriched with pure cow's ghee, powdered bura sugar, and slivered pistachios.
Snack · 15 min prep · 25 min cook · serves 6 Newly added
Ingredients
- 1 cup besan (gram flour) , coarse mota besan preferred; chickpea flour
- 1/2 cup atta (whole wheat flour)
- 3/4 cup ghee , pure desi cow ghee
- 1 cup sugar , traditional confectionery unrefined powdered sugar; bura
- 1/2 tsp cardamom powder
- 1 tbsp pistachios , slivered
- 1 tbsp almonds , slivered
Preparation
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Heat the ghee in a heavy-bottomed karai over medium-low heat.
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Add the coarse besan and whole wheat flour (atta); mix thoroughly to form a wet, sandy paste.
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Roast over low flame, stirring constantly with a flat spatula for 18 to 20 minutes.
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Continue roasting until the flours darken to a deep golden-brown, release an aromatic nutty scent, and the ghee begins to separate.
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Remove the pan from the flame and transfer the mixture to a wide, flat platter.
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Let cool for 15 to 20 minutes until the flour is comfortable to touch with bare hands but still warm.
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Sprinkle the cardamom powder, slivered pistachios, slivered almonds, and powdered bura sugar evenly over the warm flour.
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Knead the mixture gently with your fingers to integrate the sugar evenly.
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Take small portions of the warm mixture and compress firmly between your palms to shape into compact, round 1.5-inch laddus.
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Place the laddus on a tray to firm up completely for 30 minutes before serving.
In the tradition
Manohar Laddu (‘heart-stealing laddu’) is an ancient confectionery offering in the Pushtimarg temple network. Blending coarse Bengal gram flour with whole wheat atta supplies structural density, while confectionery bura sugar provides a delicate crunch against the rich cow’s ghee.
Sources & further reading
- Nathdwara Haveli / Vallabh Sampradaya Canon (Chhappan Bhog Laddu Seva Tradition)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.