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

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.. Don't forget to like and share this recipe. Also subscribe my channel for more videos. your precious comments are highly appreciated. 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 #dalache_ladu,#daraba_ladu_recipe,#wheat_flour_laddu, #दळाचे_लाडू ,#दराबा_लाडू ,#गेहू_के_आटे_के_लड्डू ,#आटा_लड्डू , #कणकेचे_लाडू ,#ओलवलेल्या_गव्हाचे_लाडू ,#गव्हाच्या_पिठाचे _लाडू , #gehu_ke_aate_ke_laddu,#diwali_recipes,#दिवाळी_फराळ ,