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:
- Melt and warm approx. 250 gms. Ghee in a large heavy frying pan.
- Add flour, stir fry on low flame till aroma exudes, add gum.
- Stir continuously, adding about a tbsp of ghee more.
- When all the gum has popped, take off fire.
- Add almonds, fenugreek powder, coconut, coriander kernel, ginger powder, cardamom.
- Mix all above ingredients well to mix into flour mixture.
- Add more ghee only if mixture is very dry.
- In a separate pan, heat 400gms. Ghee, add jaggery, melt while stirring
continuously.
- Allow to bubble a bit, but do not overcook or the ladoos will become hard.
- Mix into rest of mixture. With a wide strong spatula, turn mixture over and over.
- When completely blended, mould into pingpong ball sized ladoos.
- Cool to room temperature in a wide plate.
- Store in airtight container.
Making time: 1 hour
Makes: 60 ladoos approx.
Shelflife: 1 month or more
Nutritive value per laddo.
| Protein |
: |
3.09gms |
| Fat |
: |
18.1gms |
| Minerals |
: |
0.62gms |
| Fiber |
: |
1.32gms |
| Carbohydrate |
: |
23.8gms |
| Energy |
: |
271.4kcal |
Winter Warmers Index
