GOND KE LADDU

STEP BY STEP RECIPE

Heat 1 tbsp ghee in a kadhai.

Roast makhana until slightly browned. Take out on a plate.

Fry melon seeds, chironji and poppy seeds until browned in 1 tsp ghee

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Roast the coconut until browned in 1 tsp ghee. Drain out in the plate.

Fry almonds and cashew nuts in 1 tsp ghee until browned. Drain out in the plate.

Take 2 tbsp ghee in the karahi and fry the gond until browned.

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STEP BY STEP RECIPE

Take out in a mortal and pestle.

Crush to make a coarse powder.

Add 2 tbsp ghee in the kadhai

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Now add whole wheat flour and roast on medium heat until nicely browned. 

Keep mixing throughout.

Add ginger powder and the ingredients in the plate in the flour. Mix well.

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Add powdered sugar and mix well.

Add ghee and mix well.

Make ladoos from the mixture while the mixture is still warm. 

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PRO TIPS BY NEHA

Always use desi ghee to make these Ladoo.  Make sure you fry the gond well, so that they puff up nicely. If they are not fried properly, they will stick in your mouth.  You can increase the amount of ghee according to your taste and preference.  The Ladoos are shaped when the mixture is still hot, so do not wait until it gets to room temperature. Do not add less ghee than mentioned, otherwise the Ladoo will not bind.