INGREDIENTS
Ashwagandha Ladoo
Servings - 4 - 5
INGREDIENTS
Ghee - 40 milliliters
Wheat flour - 95 grams
Jaggery - 180 grams
Water - 80 milliliters
Ashwagandha powder - 110 grams
Cinnamon powder - 1/4 teaspoon
Cardamom powder - 1/4 teaspoon
PREPARATION
- Heat 40 milliliters ghee in a pan, add 95 grams wheat flour and roast for 8 - 10 minutes on medium heat or until it turns golden brown in color.
- Remove it from heat and keep aside.
- Take a skillet, add 180 grams jaggery, 80 milliliters water and stir continuously until the jaggery is fully dissolved.
- Bring it to a boil.
- Then, add 110 grams ashwagandha powder and mix it well.
- Cook until the mixture thickens.
- Add 1/4 teaspoon cinnamon powder, 1/4 teaspoon cardamom powder, roasted wheat flour and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Remove it from heat and transfer this into a bowl.
- Take some mixture in your hands and shape it into a ladoo.
- Serve or store in an airtight container.
Walnut & Besan Ladoo
Servings 4 - 5
INGREDIENTS
Walnuts - 180 grams
Ghee - 160 milliliters
Gram flour - 300 grams
Ghee - 130 milliliters
Roasted semolina - 25 grams
Water - 30 milliliters
Powdered sugar - 180 grams
Cardamom powder - 1/2 teaspoon
Walnuts - for garnishing