Ingredients:

• 5 kg – Jaggery
• 250 g – saute sonth
• 150 g – peepra moore
• 200 g – white musli
• 150 g – kamarkas
• 50 g – pepper
• 150 g – Turmeric
• 500 g – dhokda gond
• 500 g – makhane
• 500 g – Kaju
• 500 g – Chironji
• 500 g – kharak/chuare
• 250 g – Kismis
• 500 g- Khaskhas
• 1 kg – Coconut
• 500 g- Badam
• 300 g Pista –
• 2 g- Kesar

Method:

1. Roast turmeric
2. Heat ghee in a heavy pan and add 10-15 pieces of gond and deep fry on low flame. Make sure there are no hard pieces.
3. Gradually all the gond must be deep fried.
4. Remove the gond and put cashews for deep frying .
5. Simultaneously, all nuts – including makhane – must be deep fried.
6. Pour a little ghee into a separate pan and roast poppy seeds.
7. Similarly roast coconut too.
8. Grate the Jaggery and melt it in a hot pan.
9. As soon as it melts, turn off the gas and put 5 tbsps of ghee into it.
10. Then add sonth, peepra moore, white musli, kamarkas, peepar and haldi and stir continuously with a spatula.
11. After some time when the jaggery cools down a little, add all the fried nuts into it
12. Finally add makhane and roasted coconut.
13. Mix well and shape into laddoos of desired size.
14. Make the laddoos quickly before the jaggery cools down completely. Otherwise it will be hard to bind them together.
15. Cool completely before storing in airtight container.

Recipe courtesy of Jain