PREPARATION

1. Heat 10 milliliters ghee in a pan, add 50 grams cashews and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 10 milliliters ghee in a another pan, add 15 grams coconut, 1 tablespoon sesame seeds and roast until it turns golden brown in color.
4. Remove it from heat and transfer this into a blender, add the roasted cashews and blend it into a fine powder.
5. Take a skillet, add 300 grams finger millet flour and dry roast for 12 - 15 minutes or until it turn golden brown in color.
6. Remove it from heat and transfer this into a mixing bowl, add 170 grams jaggery powder, blended mixture, 1/2 teaspoon cardamom powder, 130 milliliters ghee and mix all the ingredients well.
7. Take some mixture in your hand and shape it into a ball.
8. Serve or store in an airtight container.

Panjiri Ladoo 

Servings - 5 - 7

INGREDIENTS
Ghee - 30 milliliters
Lotus seeds - 30 grams
Ghee - 15 milliliters
Edible gum - 2 tablespoons
Ghee - 15 milliliters
Almonds - 25 grams
Cashews - 25 grams
Melon seeds - 1 tablespoon
Ghee - 50 milliliters
Semolina - 75 grams
Ghee - 350 milliliters
Wheat flour - 400 grams
Coconut - 25 grams
Raisins - 20 grams
Powdered sugar - 150 grams