Sunday, 21 August 2016




Jade pohe / thick pressed rice
1 cup
Wheat flour
½ cup
Roasted and powdered khopra / dry coconut
¼ cup
Ghee / clarified butter
3 – 4 tbsp
Kharik powder / dried date powder
3 – 4 tbsp
Powdered sugar
½ cup
Badam / almonds
6 – 7 nos
Kaju / cashewnuts
7 – 8 nos
Elaichi pdr / cardamom pdr
½ tsp


1.       Dry roast the pohe on medium heat till they are crisp.

2.       Allow to cool a little and grind them to a powder.

3.       In the same pan dry roast the almonds and cashewnuts and grind them to a coarse powder or pound them till coarse.

4.       Heat ghee, add in the wheat flour.

5.       Roast the wheat flour in ghee on low heat till it starts to give off a nice nutty aroma and turns a light pink.

6.       Make sure you continuously stir it to roast it evenly.

7.       Now add into it the powdered pohe, coarsely powdered dry fruits, kharik pdr, khopra pdr, and elaichi pdr.

8.       Mix it all together and add in the powdered sugar.

9.       Keep on stirring and mixing it together for around 3 – 4 minutes.

10.   You will notice that the mix starts to look a little moist as the sugar starts to melt a little.

11.   Switch off the flame immediately.

12.   Allow the mix to cool a little till it is warm to the touch and manageable by bare hands.

13.   Shape them into balls / laddoo with your hands.

14.   You may have to use a little pressure with both your hands while shaping it as the mix may be a little crumbly.

15.   Allow them to cool completely. Store in an air tight container.

16.   They stay good for around a month if stored properly.

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