PREPARATION

1. Take a skillet, add 80 grams lotus seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder and keep aside.
4. Heat 1 teaspoon ghee in a pan, add 25 grams coconut and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. Add 40 grams raisins and mix it well.
6. Cook for another 3 - 5 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 1 tablespoon ghee in a pan, add 40 grams almonds, 40 grams cashews and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
9. Remove it from heat and keep aside.
10. Heat 1 teaspoon ghee in a another pan, add 25 grams edible gum and roast for 3 - 5 minutes on medium heat.
11. Remove it from heat and transfer this into a blender, add the roasted dry fruits and blend it into a powder.
12. Take a skillet, add 120 grams jaggery, 50 milliliters water and stir continuously until the jaggery is melted.
13. Bring it to a boil.
14. Then, add the blended lotus seeds, blended dry fruits, roasted coconut mixture and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat and transfer this into a bowl.
17. Add 60 milliliters ghee and mix it well.
18. Take some mixture in your hands and shape it into a ladoo.
19. Serve or store in an airtight container.

Kachi Haldi Ke Ladoo

Servings - 3 - 4

INGREDIENTS
Ghee - 1 tablespoon
Almonds - 40 grams
Cashews - 40 grams
Ghee - 1 teaspoon
Edible gum - 20 grams
Ghee - 1 teaspoon
Raisins - 40 grams
Ghee - 50 milliliters
Wheat flour - 100 grams
Ghee - 2 tablespoons
Grated raw turmeric - 280 grams
Jaggery - 200 grams
Water - 100 milliliters