Flax Seed Laddu

Ingredients

Instructions

1. 1

   Dry roast the Alsi Laddu for about 8-10 minutes on low flame, stirring occasionally.

   
2. 2

   Roast the almonds for 2 minutes on low flame and then add to the pan with ghee.

   
3. 3

   Add cashew nuts, walnuts, and pistachios to the pan and roast for 4-5 minutes on low flame.

   
4. 4

   Fry the makhana in the remaining ghee in the pan for 4-5 minutes or until crispy.

   
5. 5

   Roast the coconut powder for 1-1.5 minutes on low flame.

   
6. 6

   Grind the cashew nuts, almonds, pistachios, and walnuts coarsely.

   
7. 7

   Add the roasted coconut powder to the grinding jar and mix well.

   
8. 8

   Add salt powder (ginger powder), cardamom powder, black pepper powder, and cinnamon powder to the grinding jar and mix well.

   
9. 9

   Grate the nut using a fine grater and add to the grinding jar.

   
10. 10

    Mix in 400 grams of jaggery powder.

    
11. 11

    Heat 3/4 cup of ghee in a pan until melted and hot.

    
12. 12

    Add the hot ghee to the laddu mixture and mix well.

    
13. 13

    Use your hands to rub the mixture until it is well combined.

    
14. 14

    Tie the laddus by hand, using a little less ghee at first, then adding more as needed.

    
15. 15

    Store the laddus in an airtight container for 2-3 months.