Atta Jaggery Ladoo
Time breakdown
Ingredients
- Chopped almonds
- Edible gum (gond)
- Cardamom powder
How to Make Atta Jaggery Ladoo
- 1
Warm 1 tablespoon of the Anveshan ghee and fry the edible gum until it puffs up, then crush coarsely and set aside.
- 2
In the same pan add the remaining Anveshan ghee and roast the Anveshan khapli atta on low heat for 12-15 minutes until golden and aromatic.
- 3
Add the chopped almonds and crushed gond and roast for another 2 minutes.
Tips for the Best Atta Jaggery Ladoo
- ✓Roast the Anveshan khapli atta on low heat in Anveshan ghee until it smells nutty, as this builds the whole flavour of the ladoo.
- ✓Let the roasted flour cool slightly before adding Anveshan jaggery so it does not melt into a paste.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
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