Ingredients:
- Desi ghee 5-6 tbs
- Gond (Edible gum) 150g
- Desi ghee 1-2 tbs
- Phool makhanay (Lotus seeds) 100g
- Desi ghee 1-2 tbs
- Kaju (Cashew nuts) roughly chopped 50g
- Badam (Almonds) roughly chopped 50g
- Akhrot (Walnuts) roughly chopped 50g
- Char maghaz (Melon seeds) 2 tbs
- Pista (Pistachios) roughly chopped 25g
- Desi ghee 1-2 tbs
- Kishmish (Raisins) roughly chopped 50g
- Desi ghee 1-2 tbs
- Khopra (Desiccated coconut) 50g
- Desi ghee ½ Cup or as required
- Lal atta (Whole wheat flour) sifted 350g
- Desi ghee 2-3 tbs
- Elaichi powder (Cardamom powder) 1 tsp
- Jaifil powder (Nutmeg powder) 1/4 tsp
- Gur (Jaggery) 400 g
- Pani (Water) ½ Cup or as required
Directions:
In wok,add desi ghee and let it melt.
Add edible gum and fry on low flame until it puffs up and keep stirring in between & take out in a bowl.
Add desi ghee and let it melt,add lotus seeds and fry for 2-3 minutes and take out then crushed coarsely & set aside.
In wok,add desi ghee and let it melt,add cashew nuts,almonds,walnuts,melon seeds and mix well.
Add pistachios and fry for 1-2 minutes & take out in a bowl.
Add desi ghee and let it melt,add raisins and fry for a minute & take out in a bowl.
In the same wok,add desiccated coconut and fry for 1-2 minutes & take out in a bowl.
In wok,add desi ghee and let it melt,add whole wheat flour and cook for 2-3 minutes & mix continuously.
Gradually add desi ghee and cook until its changes color (light brown) & mix continuously.
Add cardamom powder,nutmeg powder and mix well & take out in a bowl then mix well.
In wok,add jaggery,water and cook until it melts,mix continuously and let it cool.
Add melted jaggery and mix until well combined.
Take a mixture (50g) and makes laddu of equal sizes (makes 31-32).
Can be stored in an airtight jar for up to 6 months.
Ajza:
- Desi ghee 5-6 tbs
- Gond (Edible gum) 150g
- Desi ghee 1-2 tbs
- Phool makhanay (Lotus seeds) 100g
- Desi ghee 1-2 tbs
- Kaju (Cashew nuts) roughly chopped 50g
- Badam (Almonds) roughly chopped 50g
- Akhrot (Walnuts) roughly chopped 50g
- Char maghaz (Melon seeds) 2 tbs
- Pista (Pistachios) roughly chopped 25g
- Desi ghee 1-2 tbs
- Kishmish (Raisins) roughly chopped 50g
- Desi ghee 1-2 tbs
- Khopra (Desiccated coconut) 50g
- Desi ghee ½ Cup or as required
- Lal atta (Whole wheat flour) sifted 350g
- Desi ghee 2-3 tbs
- Elaichi powder (Cardamom powder) 1 tsp
- Jaifil powder (Nutmeg powder) 1/4 tsp
- Gur (Jaggery) 400 g
- Pani (Water) ½ Cup or as required
Directions:
Karhai mein desi ghee dal ker melt ker lein.
Gond dal dein aur halki ancch per puffed hunay tak fry ker lein aur bech bech mein chamcha chalatay rahein & bowl mein nikal lein.
Desi ghee dal ker melt karein aur phool makhanay dal ker 2-3 minutes kliya fry ker lein aur bowl mein nikal ker coarsely crush ker lein & side per rakh dein.
Karhai mein desi ghee dal ker melt karein,kaju,badam,akhrot aur char maghaz dal ker ache tarhan mix karein.
Pista dal ker 1-2 minutes kliya fry ker lein & bowl mein niakl lein.
Karhai mein desi ghee dal ker melt karein aur kishmish dal ker ek minute kliya fry karein & bowl mein nikal lein.
Us he karhai mein khopra dal ker 1-2 minutes kliya fry ker lein & bowl mein nikal lein.
Karhai mein desi ghee dal ker melt karei,lal atta dal ker 2-3 minutes kliya paka lein aur musalsal mix kertay rahein.
Thora thora ker ka desi ghee shamil karein aur rang tabdeel hunay tak paka lein (light brown) aur musalsal mix kertay rahein.
Elaichi powder aur jaifil powder dal ker ache tarhan mix karein aur bowl mein nikal lein phir ache tarhan mix ker lein.
Karhai mein gur aur pani dal dein aur melt hunay tak paka lein aur musalsal mix kertay rahein aur thanda ker lein.
Melted gur dal ker ache tarhan mix ker lein.
Mixture (50g) ko la ker ek jaisay sizes ka laddu tayyar ker lein (makes 31-32).
Airtight jar mein dal ker 6 months kliya store ker saktay han.
