Ingredients:

• 250 gms – Wheat flour
• 500 gms – Almonds
• 250 gms – Dehydrated Coconut grated
• 200 gms – Edible gum coarsely crushed
• 100 gms – Ginger powder
• 100 gms – Coriander seed kernel crushed
• 1 tsp – Cardamom powder
• 1 kg – Jaggery grated
• 500 gms – Ghee

Method:

1. Heat half ghee in large frying pan till warm.
2. Add flour and stir continuously till aroma exudes.
3. Add gum crystals and allow to pop completely.
4. Add all other ingredients, except remaining ghee and jaggery.
5. Mix well with a wide spatula.
6. Empty into a large bowl or plate.
7. Heat remaining ghee, add jaggery.
8. Stir till jaggery melts and just starts bubbling.
9. Add to the mixture and mix thoroughly.
10. Take fistfuls and shape into ladoos.
11. The mixture must be shaped while hot, or laddoos won’t hold.
12. Cool completely, before storing into airtight containers.

Recipe courtesy of Saroj Kering