Few things to keep in mind before starting:
- The amount of desi ghee mentioned in the recipe is the bare minimum required. In case you reduce it, then you will not be able to shape your laddus. You may still enjoy it as it is without shaping them as panjeeri.
- You need to roast everything on low flame while preparing these laddus.
- Better to cook in a heavy iron/steel wok, being healthier utensils for cooking.
- I have used desi khand instead of normal sugar for a healthier version. You may even add jaggery powder to the recipe.
- Roasting dry fruits(except walnuts) in desi ghee gives them a nice flavour. You may even skip doing so and add them directly to the recipe except makhanas(fox nut) and gond(edible gum). Unroasted dry fruits may be added when you switch off the flame after the flour gets roasted, so that they may get roasted a bit in the hot flour.
- Do not add dry fruits more than that specified in the recipe, as you may face a lot of difficulty in shaping the laddus due to huge amount of nuts.
- In case your kids don’t like dry fruits, You may still add these by grinding them to a fine powder in a grinder, they will not be able to figure out any nuts in your laddus.
- While roasting the gond, keep the flame low and keep on mixing it while the gond puffs up. Add 1 Tbsp of gond at a time. You need to crush one piece within your finger tips to check whether the gond is done or not. If the roasted gond piece gets easily crushed within your finger tips, then it is done.
- Khoya here is a well roasted one and is without any added sugar. I have used homemade khoya in this recipe. It should be added just before you are switching off the gas after roasting the wheat flour.
- When to add sugar to your laddu mixture is the most important step. The sugar releases moisture if added to very hot flour mixture making it difficult to prepare laddus. So always add sugar when the mixture is neither too hot nor too cold and you are able to touch it with your hands. Mix the sugar properly using both your hands and prepare the laddus while the mixture is still a bit hot.
Ingredients: (For 36 No. laddus of avg 2″ dia.)
- Wheat flour – 2 cups
- Desi ghee – 1 cup + 2 tbsp
- Desi khand – 1 cup
- Khoya – 1 cup
- Fox nut(makhana) – 4 tbsp
- Almonds, Pistachio, Cashew, walnut, sunflower seeds, Pumpkin seeds, melon seeds – 1 tbsp each
- Edible gum(gond) – 2 tbsp
- Cardamom powder – 1 tsp
- Firstly melt 2 tbsp of desi ghee in a big heavy iron wok, put the flame to low and roast the edible gum and dry fruits(except walnuts) one by one. You may refer the pointers listed in the start of this blog to learn how to roast the gum properly. Crush these a bit in a mortal and pestle & keep aside.
- In the same wok, add rest of the desi ghee, let it melt down on high flame and then put the flame to low & roast wheat flour in it. Keep on mixing it from time to time, else you may end up with bitter flavoured flour. It took me 20 minutes exactly to fully roast the flour on low flame.
- Before switching off the flame, add khoya & mix it well.
- Now switch off the flame and add the roasted nuts, cardamom powder and edible gum to the flour mixture & mix these well too.
- Remember not to add desi khand/sugar when the flour mix is too hot (refer the pointers in the start of this blog).
- Let the mix cool down a bit, when you add desi khand to it. Mix it well. Shape your laddus while the mixture is still a bit hot. Let them rest for atleast an hour to set them properly. And then Enjoy!
‘Cooking for our loved ones with love!’