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by Sadika Inamdar
• FLAXSEED 40 GRM
• SESSAME SEEDS 40 GRM
• GRATED DRY COCONUT 20 GRM
• PUMPKIN SEEDS 20 GRM
• CHIA SEEDS 12 GRM
• SALT PINCH ¼ TSP
• SUNFLOWER SEEDS 20 GRM
• GHEE 1 TBSP
• MAKHANA 20 GRM
• ALMONDS 15 GRM
• WALNUTS 15 GRM
• JAGGERY 180 GRM
• AMLA POWDER 2 GRM
• MORINGA POWDER 1/2 TSP
• GINGER POWDER 1/2 TSP
• CINNAMON POWDER 1/2 TSP
- Roast flaxseed, sesame, pumpkin, sunflower, chia, makhana, almonds, walnuts, and grated dry coconut one by one on low flame until lightly fragrant.
- Keep aside to cool.
- Coarsely grind all roasted seeds, nuts, and makhana together. (Do not make a fine powder; keep it slightly crunchy).
- Prepare jaggery syrup
- Heat 1 tbsp ghee in a pan.
- Add jaggery and melt on low flame until it becomes sticky (soft ball stage).
- Mix powders & spices
- Add amla powder, moringa powder, ginger powder, cinnamon powder, and a pinch of salt into the ground seed‑nut mix.
- Stir well.
- Combine with jaggery
- Pour the melted jaggery into the seed‑nut mixture.
- Mix quickly while warm so everything binds together.
- Shape laddus
- Grease your palms with a little ghee.
- Roll the mixture into small laddus while still warm.
- Cool & store
- Let laddus cool completely.
- Store in an airtight container.
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