PREPARATION

1. Take the aloe vera and remove it’s pulp from it.

2. In a blender, add 70 grams aloe vera pulp and blend it well. Keep aside.

3. Heat 20 milliliters ghee in a pan, add 35 grams edible gum and roast for 3 - 5 minutes on medium heat.

4. Remove it from heat and keep aside.

5. Heat 20 milliliters ghee in a another pan, add 30 grams almonds, 30 grams cashews and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.

6. Remove it from heat and transfer this into a blender, add the roasted edible gum and blend well. Keep aside.

7. Heat 60 milliliters ghee in a skillet, add 120 grams gram flour and mix it well.

8. Cook for 5 - 7 minutes on medium heat.

9. Then, add the blended aloe vera and mix it well.

10. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.

11. Remove it from heat and keep aside.

12. Heat 120 milliliters ghee in a another skillet, add 270 grams whole wheat flour and roast for 12 - 15 minutes on medium heat or until the mixture thickens.

13. Remove it from heat and allow it to cool.

14. Transfer this into a mixing bowl, add the roasted gram flour, blended mixture, 30 grams raisins, 130 grams powdered sugar and mix it well.

15. Take some mixture in your hands and shape it into a ladoo.

16. Serve or store in an airtight container.