Buckwheat flour is nutty when roasted with Desi ghee or burnt butter. There’s just an aromatic taste that you’ll never find in any other gluten free flours. Even the Singhara or water chestnut flour doesn’t come close.
Now that I have been using so much alternative flours for baking, I wanted to try it out in an Indian dessert. The first response I got was barfi. Barfi is another name for fudge. but then I wanted to make laddus.
So, my mum suggested that I try the same method as we use for making laddus with whole wheat flour.
But when I tried that out the laddus didn’t form and the taste was dry and not really nice.
I was looking for nutty, slightly mushy and moist. And a taste that will melt in the mouth… not sure that I wanted the Sahara Desert in my mouth.
So, I found a solution.
Nut meal. Simple nuts wouldn’t blend in with the flour, but nut meal will..
I’m not too much of a fan of Walnut meal. Either coconut or/and almond flour is generally in my fridge.
I use nut meals a lot, so,generally there are bags in my fridge.
I decided to start with coconut because that works out cheaper and is much more accessible to most people. The coconut toasted faster and the flavour was not all that of a complement to buckwheat flour.
The coconut had very pronounced flavour so you couldn’t say it was just buckwheat laddu ,they were buckwheat and coconut laddus with coconut being the boss Lady here.
Almost like the submissive and the dominant. Anyway, this is losing track… So, I tried using the almond meal or almond flour and that worked perfectly. So, almond was extremely mild. In fact, other than the fact that the laddu was extremely moist and did not taste like sand on my tongue, it held together just like a regular Atta or besan laddu does and yet melted into my mouth just like a good laddu should.
So essentially, if I hadn’t told you that this was a laddu made with gluten free flour you would have not believed me.
So tasty and I added very small quantities of chopped pistachio along with the ingredients because like I’ve always said I like to keep my food and nuts separate.
Extra cardamom or saffron is a possibility.
You need to be quick and you need to work without worrying about how quickly your fingers are going to burn. I know it will be hot but it is important to make the laddus when the mixture is still hot otherwise they do not hold together.
You don’t need to put them in the fridge and even if you have a craving for just one laddu you can make the laddus with maybe about half a cup of buckwheat flour. I will still have 6 to 7 laddus to share with friends or stash them to eat and enjoy alone.
So, with your four five basic ingredients you can make these laddus.
If you increase the quantity of ghee, the shelf life increases. I’ve used bare minimum ghee that I could.
Also, it’s important to use ground sugar or caster sugar. Not icing sugar and not granulated sugar. Local halwais use a raw sugar called khaand for their sweets. But mostly now, it’s all refined sugar.
I basically made them to satisfy my sweet cravings during Navratri, because buckwheat flour has a very high GI, so it keeps you full longer.
If you do not have access to Desi Ghee, make brown butter using unsalted butter. Heat 1 cup unsalted butter in a heavy bottomed sauce pan and allow it to bubble and froth till you have brown bits at the bottom. Turn off the heat and strain that liquid through a fine cheese cloth.
Cool the desi ghee or clarified butter and use that to make your buckwheat flour laddus. Also you can make these vegan by adding coconut oil instead of ghee.
Buckwheat Almond laddu kuttu laddu Baketitude
1 cup organic buckwheat flour
1/2 cup almond meal or almonds toasted and ground in a grinder
1/2 cup raw sugar or caster sugar
1/4 cup to 1/3 cup Desi ghee or clarified butter.
1 tbsp chopped pistachio
Place the buckwheat flour in a non-stick pan on very low flame.
Keep stirring, so as to ensure that it does not burn until you get a very mild aroma of flour roasting. Now add the ghee and mix well. Start with only one fourth cup of the ghee and add more if you think it requires a little more. Keep stirring till you smell the fragrance of the nuttiness of the flour.
Now add in the almond flour and mix well together. You may think that you need to add more ghee at this stage, but if you have any doubts…add just a wee bit.
Add the pista and mix well.
Stir in the sugar and mix well. Turn of the heat. The sugar will begin to melt.
Allow it to cool for 4-5 minutes, then with slightly wet hands make balls and compress the mix to form laddus.
You can store the laddus in an airtight container or place them in the fridge. The fridge gives them a really long shelf life and makes them hard.
Also, buckwheat flour is extremely healthy. So, you can have these in place of the energy bars that are available in the market.
An essence is optional. There is no requirement of it.
You can make a whole load, this recipe yielded 14 laddus. Enjoy the gluten free laddus and share the calories.
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