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Preparation Time : 20
Cook Time : 30
Total Time : 50
Flaxseeds - 1 cup
Grated fresh coconut - 2 cup
Jeggery - 200 gms grated
Palm jeggery - 1/4 cup grated
Unmelted pure ghee - 2 tbsp
Almond - 10 peeled and finally chopped
Cashew nuts/ walnut - 1 tbsp chopped
Green cardamom - 4 crusted
Heat a pan on high heat for one minute. Now dry roast flaxseeds on low heat for 8 - 10 minutes or till its colour changes and start popping.
Take out from pan then cool down in fan air. Take out 2 tsp roasted flaxseed for garnishing.
Now make fine powder in grinder on medium to high speed for 2 minutes. Cool down in a plate.
Again heat 1.5 tbsp ghee in a pan on medium heat. Put grated coconut in ghee then roast for 5 minutes. Stir several times while roasting.
Now add both types of jeggery, 3 tbsp water in pan. Stir well. Once jeggery will start melting stir continuously with ladle to prevent it from burning.
After 5 minutes of cooking add flaxseeds powder and cardamom powder then stir very well so everything will be combine together. It will take another 5 minutes. Switch off the gas.
Once mixture starts cool down mix sliced almonds and other dry fruits as your preference. Keep little almonds slices for garnishing.
Rub little ghee on your palm. Take one tbsp mixture in your hand and make round shape laddoo. Repeat same process for rest of pieces.
Sprinkle almond pieces in a plate and roll laddoo so that almond will coat all over evenly. Little amount of roasted flaxseed powder could be also use for coating as beauty.
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