Ingredients
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1 cup Sesame Seeds (Til)(mixed white and black)
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1/2 cup Australian Almonds (Badam)(fresh and crispy)
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1/4 cup Edible Gum (Gond)
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3/4 to 1 cup Jaggery (Gur)(depending on your taste)
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3 tbsp Ghee
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1.5 tsp Dry Ginger Powder (Sonth)
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3-4 pods Cardamom Powder (Elaichi)
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2 tbsp Water
About
Steps
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1
Done
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Dry roast 1/2 cup almond. Once it cools down and coarsely crush it. |
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2
Done
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Then Dry roast 1 cup sesame seeds (mix of white and black). Once it cools down, grind it coarsely. |
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3
Done
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Mix sesame seeds with crushed almond. |
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4
Done
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Now in a kadhai, take 3 tbs Ghee and into that add 1/4 cup edible gum (gond); and fry the gond on medium flame till it becomes fluffy. |
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5
Done
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Remove the gond into a plate and crush it coarsely. |
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6
Done
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Mix Gond with sesame almond mixture. |
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7
Done
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Now in a same kadhai, add 3/4 cup Gur (you may take 1 cup as well as per your taste). |
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8
Done
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Into that add 2 tbs water. |
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9
Done
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On medium flame, let gur melt gently. In between, keep stirring. Do not overcook jaggery or else laddoos will become very hard. |
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10
Done
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Once you see gur has completely melted and when you see one boil, turn heat on slow flame or turn it off - and add 1.5 tsp dry ginger powder and 3-4 cardamom powder. And immediately add almond, til and gond mixture. |
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11
Done
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Mix everything well. |
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12
Done
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Once the mixture cols down a bit, take portions and form laddoos. |
