Yield: 25 to 28 medium Laddus
Time: approx 1 and 1/2 hour
Ingredients:200 gram Dink (Edible Gum)
Ghee - Little less to 1/2 KG
1 cup Mung Flour
1 cup Soybean flour
3/4 cup coarsely ground Almonds
3/4 cup coarsely ground cashew nuts
3/4 cup coarsely ground Pistachio
1 cup dried dates powder
1/4 cup raisins
1 cup dry coconut, grated
1 nutmeg, finely grated
3/4 KG good quality Jaggery
Method:
1) Heat ghee into a wok. Deep fry dink. Keep the fried dink into a plate. Roast mung flour and soybean flour in the remaining ghee.
2) Roast ground almonds, cashew nuts, pistachio and dates powder separately. Use 1 to 2 tbsp ghee with each roasting.
3) Dry roast grated coconut. Grate the nutmeg and make fine powder.
4) Then mix all these ingredients (roasted flours, roasted dry fruits, nutmeg, fried dink, roasted coconut)
5) Add 1 cup of water to a pressure cooker. Put 1 container inside the pressure cooker. Add grated jaggery to it, keep the container open. Then pressure cook upto 2 whistles.
6) Immediately after pressure releases, take the jaggery container out from the pressure cooker. Transfer the jaggery to a big Thali (Plate). Add the prepared mixture to the jaggery. Mix and make Laddus while mixture is hot.
Tips:
1) If you don't have pressure cooker, put the grated jaggery in a nonstick pan. Add 2 to 3 tbsp water. Let the jaggery melt over medium heat. Once all the jaggery is melted, turn off the heat and add the mixture prepared in step 4.
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