Ingredients:

• 1 cup – edible gum, finely chopped
• 1 cup – almonds/badam, finely chopped
• 1 cup – dry dates/uttutte, finely chopped
• 1 cup – Raisins
• 1 cup – desiccated Coconut
• 1.5 cups Jaggery
• 1-1.5 tbsp – Khus Khus (optional)
• 2 tbsp – Ghee for roasting
• Ghee for deep frying

Method:

1. Heat ghee in a heavy-bottomed pan for deep frying.
2. Drop the chopped edible gum pieces into hot ghee and fry until they puff up.
3. Remove from pan and drain on paper towels.
4. Dry roast khus khus and keep aside.
5. Heat 2 tbsp ghee in a pan and roast the chopped almonds until they turn lightly golden brown. Keep aside.
6. Dry roast the desiccated coconut and keep aside.
7. Mix all the dry fruits, desiccated coconut, fried edible gum and khus khus in a large mixing bowl and keep aside.
8. Heat jaggery in a heavy-bottomed pan and add just enough water to cover the jaggery.
9. Boil until jaggery dissolves and forms a syrup with thread like consistency.
10. Pour the syrup into the above mixture little by little and mix well.
11. Grease your palm with a drop of ghee.
12. Take some of the mixture in your palm and make laddus of desired size.
13. Repeat for remaining mixture as well.
14. Let cool and store in air tight containers.

Recipe courtesy of Sify Bawarchi