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

How to Make Gud Ke Laddoo

• Roast turmeric
• 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.
• Gradually all the gond must be deep fried.
• Remove the gond and put cashews for deep frying .
• Simultaneously, all nuts - including makhane - must be deep fried.
• Pour a little ghee into a separate pan and roast poppy seeds.
• Similarly roast coconut too.
• Grate the Jaggery and melt it in a hot pan.
• As soon as it melts, turn off the gas and put 5 tbsps of ghee into it.
• Then add sonth, peepra moore, white musli, kamarkas, peepar and haldi and stir continuously with a spatula.
• After some time when the jaggery cools down a little, add all the fried nuts into it
• Finally add makhane and roasted coconut.
• Mix well and shape into laddoos of desired size.
• Make the laddoos quickly before the jaggery cools down completely. Otherwise it will be hard to bind them together.
• Cool completely before storing in airtight container.