Ingredients
500 gms. wheat flour
500 gms. jaggery, grated
1 tbsp. cardamom powder
1/4 cup rock sugar crushed coarsely
1/4 cup crushed almonds
1/4 cup dried coconut, grated finely
400 gms. ghee for deep frying
silver foil for decoration (optional)
METHOD
- Add 50 gms. ghee to flour, mix well with light hands.
- Add enough warm water to make stiff pliable dough.
- Make about 16-18 fist shaped lumps, and keep aside.
- Heat ghee for frying, let in some lumps at a time.
- Fry on low flame till golden, flipping over when necessary.
- Drain, keep aside to cool, repeat for all dough.
- When lumps cool, break into small bits.
- Run in short spurts in mixie, to form bread crumb like textured grains.
- Pass through a large holed sieve, to get an even, fine breadcrumb like mixture.
- Put to heat 200 gms. of the same fried ghee, in a large heavy pan.
- Add crumbs, stir and fry with a spatula, on low, till aroma exudes.
- Crumbs should be light golden in colour.
- Take off fire, add almonds, coconut, cardamom, sugar.
- Mix well, transfer to a large plate or mixing bowl.
- Add 200gms. ghee to emptied pan, put to warm.
- Add jaggery, stir gently till jaggery melts completely.
- Once it starts bubbling very slightly, take off fire.
- Add crumb mixture to jaggery.
- Mix well, with spatula, allowing to cool in the process.
- When cooled enough to handle (it should be quite hot), shape into small laddoos with palms.
- Do not press too hard, or the ladoos will become hard on cooling.
- Arrange in a large plate, allow to cool completely before storing in airtight container.
- Silver foil may be applied while ladoos are still warm.
Making time: 1 hour
Makes: 55-60 laddoos approx.
Shelflife: 4-6 weeks
Rakhi Specials Index
