Wishing you all a very Happy, Healthy and Prosperous New Year 2022!
Ingredients
1/2 kg Ghee
2 cups Aata
1/2 cup Edible Gond – Optional
1/2 cup Methi (Fenugreek seeds) – Optional
2 cups Walnuts
2 cup Makhana
1 cup Plain Pista
2 cups Almonds
1 cups Cashewnuts
2 cups (200 gms) Dry Dates (chuwara)
1/2 cup khuskhus
2 cups grated dry coconut
2 tablespoon elaichi powder
1 tablespoon jaifal powder
2 cups (450 gms) Grated Jaggery (gud)
1/2 teaspoon kesar (crushed)
Fistful of chironji
Process
Heat a pan and switch off the flame.
Dry roast methi seeds for a minute.
Powder it when it cools down.
Heat 3 tablespoons ghee and add methi powder to it.
Keep it aside for 3-4 days.
Before adding in laddoo, beat it till it becomes fluffy and light in colour.
This process will remove the bitter flavour of methi.
Skip adding methi if slightly bitter taste of methi in laddoo is disliked.
De-seed chuwara and cut it into small pieces.
Heat ghee and fry gond and grind into a powder.
Deep fry walnuts, makhana, pista, almonds, cashewnuts individually.
Dry roast chuwara and khuskhus individually.
Dry roast dry coconut till it is golden in colour.
Coarsely grind all these ingredients in a mixer except dry coconut and khuskhus.
Heat ghee and add aata.
Keep stirring it on a low flame till it is golden in colour and gives a nice aroma.
Add elaichi and jaifal powder and mix well.
Heat 2-3 teaspoons ghee in a big kadhai and add grated gud, stir it till it melts and switch of the flame immediately.
Add all the powdered ingredients.
Mix well and make laddoos. Add more melted ghee if required to make laddoos.
This will make around 40 medium sized laddoos.
These are very healthy and can be relished with a glass of milk specially in winters.
Chhappann Bhog 