PREPARATION

1. Heat 1 tablespoon ghee in a pan, add 40 grams almonds, 40 grams cashews and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 1 teaspoon ghee in another pan, add 20 grams edible gum and roast for  3 - 5 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and allow it to cool.
5. In a blender, add the roasted cashew, almonds and edible gum.
6. Blend it into a fine power and keep aside.
7. Heat 1 teaspoon ghee in a pan, add 40 grams raisins and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Heat 50 milliliters ghee in a another pan, add 100 grams wheat flour and roast for 8 - 10 minutes on medium heat or until it turns golden brown in color.
10. Remove it from heat and keep aside.
11. Heat 2 tablespoons ghee in a another pan, add 280 grams grated raw turmeric and mix it well.
12. Cook for 8 - 10 minutes on medium heat.
13. Remove it from heat and keep aside.
14. Take a heavy skillet, add 200 grams jaggery, 100 milliliters water and stir continuously until the jaggery is fully dissolved.
15. Bring it to a boil.
16. Then, add the roasted turmeric, roasted wheat flour, blended dry fruits, roasted raisins and mix it well.
17. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
18. Remove it from heat and allow it to cool for about 10 minutes.
19. Take some mixture in your hands and shape it into a ladoo.
20. Serve or store in an airtight container.