Ingredients:

• 250 gms – Wheat flour
• 250 gms – Almonds crushed
• 250 gms – Fenugreek seeds ground
• 250 gms – Dehydrated Coconut grated
• 100 gms – Coriander seeds kernel crushed
• 100 gms – Edible gum crushed coarsely
• 50 gms – Ginger powder
• 10 gms – Cardamom powder
• 1100 gms – Soft Jaggery grated or crushed fine
• 750 gms – Ghee approx.

Method:

1. Melt and warm approx. 250 gms ghee in a large heavy frying pan.
2. Add flour, stir fry on low flame till aroma exudes and add gum.
3. Stir continuously by adding about a tbsp of ghee more.
4. When all the gum has popped, take off fire.
5. Add almonds, fenugreek powder, coconut, coriander kernel, ginger powder, cardamom.
6. Mix all above ingredients well to mix into flour mixture.
7. Add more ghee only if mixture is very dry.
8. In a separate pan, heat 400gms ghee and add jaggery. Melt while stirring continuously.
9. Allow to bubble a bit, but do not overcook or the ladoos will become hard.
10. Mix into rest of mixture. With a wide strong spatula, turn mixture over and over.
11. When completely blended, mould into pingpong ball sized ladoos.
12. Cool to room temperature in a wide plate.
13. Store in airtight container.

Recipe courtesy of Saroj Kering