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Ingredients:
250 gm Fenugreek seeds, ground
250 gm Wheat flour
250 gm Almonds, crushed
750 gm Ghee
1100 gm Soft jaggery, grated
250 gm Dehydrated coconut, grated
100 gm Coriander seeds kernel, crushed
100 gm Edible gum, crushed coarsely
50 gm Ginger powder
10 gm Cardamom powder
Method :
Take a large frying pan and melt 250 gm ghee in it.
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Add
flour and stir fry over low heat until aroma exudes.
Add gum, stir constantly.
Now add about a tbsp of ghee more.
When all the gum has popped, remove it from the heat.
Add almonds, coconut, fenugreek powder, coriander kernel, ginger
powder and cardamom, mix well.
If mixture is very dry add more ghee.
Heat 400 gm ghee in a separate pan.
Add jaggery and melt, stirring continuously.
Do not overcook it or the ladoos will become hard.
Combine it with the flour mixture.
Turn mixture over and over with the help of wide strong spatula.
When fully blended, make small balls.
Store them in an airtight container, when cool. |
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