Gothumai/atta am obsessed with the laddu and halwa made out of it. It is heavenly. Atta has its own aroma which makes it definitely a very different sweet on the whole. During Deepavali in house we make rava laddu and payatha maavu laddu. I had tasted in one of our relatives house and fell in love with them. Got the recipe & the first time I tried I over roasted the atta and it had a different flavour. But after that I had been careful while making them. Just roast the atta until a fragrant smell comes and the colour changes. No need to roast them for long.
Lets get to the recipe.
Cuisine: Indian | Category: Sweets | Cook time: 10 to 15 mins | Making time: 10 mins | Makes: 15 to 18
- Atta / Gothumai – 1 cup
- Sugar – 1/2 cup (I used light brown granulated sugar)
- Ghee – 1/3rd cup
- Cashews – 1 to 2 tbsp.
- Heat a pan and dry roast the atta/gothumai for 10 to 15 mins. approx. until you get a fragrant smell of atta.
- Powder the sugar. Leave it a bit grainy as it gives a crunch when you bite into the laddus.
- Add the sugar to the roasted atta.
- Heat little ghee and add the chopped cashews and roast it until they are golden brown.
- Add that to the atta and melt the remaining ghee and add it as well
- Mix everything and start making laddus. All done now enjoy.