Traditional North Indian sweet dish made of cereal and dry fruits. Quite filling and awesomely delicious.
Dry Fruit Cereal delicacy (Aatey ka laddoo)Traditional North Indian sweet dish made of cereal and dry fruits. Quite filling and awesomely delicious.Ankit Jain
Caster sugar ("cheeni bhoora")
Edible gum ("gond")
Ghee (clarified butter)
Lotus seed (fox nut, "makhana")
Buchanania Lanzan ("chironji")
- Grind edible gum to a powdered state in a mixer
- Roast each dry fruit separately in ghee
- Put wheat flour and powdered edible gum in a cauldron. Roast for about 30 minutes on low burner. Keep adding ghee in small quantity at regular intervals (but do not add all at once). Flour should soak up ghee eventually and will start turning into a paste. Roast till flour turns red (will first turn pink, then red and then brown - stop at red). Take off burner and allow to cool.
- Cut dry fruits into small pieces (do not grind to a powder in a mixer, use a knife)
- Mix caster sugar and cut dry fruits into roasted wheat flour paste.
- Roll the mixture into balls using hands. Use firm hands so that the ball does not crumble.
- If some dry fruits are not available at your own location, can make do only with cashew and almonds
- These can be stored for at least for a month without going bad
- Store in cool, dry place. But don't refrigerate. Ghee will turn hard.
- Mix caster sugar in roasted wheat paste only after latter is cool
- In North Indian society, this is traditionally served 2-3 times a day to women post-delivery because of high nutritional content