Winter is the season to relish sweets made with healthy ingredients that provides our body the much needed fats and nutrients. Moreover, these sweets are home remedies to hydrate your body with energy, nutrients and fat which we don’t get from our regular food.
In a Maharastrian household we make these laddus every winter and post pregnancy.
These ladoo are best snack for a lactating mother, helps with the recovery and milk production.
Prep time: 4 hrs 30 minutes
Cook time: 30 minutes
Molding time : 15 minutes
You will need:
- 100 grams Methi/ fenugreek seeds
- 100 grams dink/edible gum
- 150 grams kharik/ dry pitted dates
- 250 grams ghee
- 400 grams jaggery
- 100 gram Almonds
- 100 grams khuskhus/ poppy seeds
- 100 grams pistachios, walnuts, cashews
- 2 cups dry grated coconut
- 2 cup whole wheat flour
- 1 cup whole milk
- 1 tbsp whole black peppercorns
- 1 tbsp ginger powder/ suntha
- 1/2 tbsp nutmeg
- 1 tsp cardamom powder
- Remove the seeds from dry dates and run through mixer grinder or food processor to a coarse mix.
- Roast the coconut until fragrant, but should not change the color.
- Add 1 tbsp of ghee, then lightly toast all the nuts. Let them cool completely and run them through food processor to coarse mix.
- Roast poppy seeds with 1 tbsp of ghee. Will take 3-4 minutes. Remove from the pan let cool.
- Switch off the pan after roasting all the ingredients, then add fenugreek seeds. After they are cool, coarsely grind the seeds.
- Soak the coarse ground fenugreek seeds in milk for 3-4 hours.
- Place edible gum in a thin layer on a microwave safe plate add 1 tsp of ghee and microwave until they expand and double in size. Takes 1-2 minutes, keep an eye otherwise they will burn. Repeat for rest of edible gum. Crush all the expanded gum with the help of the back of a bowl. If microwave is not available, fry the gum in ghee until it blooms.
- Add 1/4 cup of the ghee in thick bottom large pan and roast wheat flour till fragrant and brown in color. Remove in a large mixing bowl or plate.
- In the same pan add 1/4 cup ghee and roast the soaked fenugreek until fragrant and light brown in color. Remove from the pan.
- Mix all the ingredients in a large mixing bowl or plate, mix well. To this add ginger, cardamom and nutmeg powder.
- Add 1 tbsp of ghee to the pan and melt the jaggery. Add to the mix. Start making the ladoos. If you find difficult to form the laddus, add few tablespoons of melted ghee.
- Store in an air tight container for up to a month.