Summer cool laddu

 Ingredients

1 cup makhana / lotus seeds

½ cup sunflower seeds

1½ cup dry coconut, grated / desiccated coconut

½ cup ghee

½ cup wheat flour

3 tbsp cashew, chopped

3 tbsp almonds, chopped

2 tbsp poppy seeds

1 cup dhage wali mishri / kalkandu

¾ cup water

½ tsp cardamom pdr

¼ tsp pepper pdr

 

Instructions 

•  In a large pan add 1 cup makhana, ½ cup sunflower seeds and dry roast on low flame until they turn crunchy.
• Keep aside to cool completely.
• Now take 1½ cup dry coconut and roast until they turn golden brown. You can take desiccated coconut, shredded coconut or dry coconut.
  
• Once the coconut turns golden brown, keep it aside.
• Cool completely, and grind to a coarse powder with makhana. Keep aside.
• In a pan heat ½ cup ghee and roast ½ cup wheat flour.
• Roast on low flame until the wheat flour turns aromatic and golden brown.
• Add 1 tbsp more ghee, and roast 3 tbsp cashew, 3 tbsp almonds and 2 tbsp poppy seeds.
• Roast until the nuts turn crunchy, keep aside.
• In a large kadai take 1 cup dhage wali mishri. In place of this you can use sugar or jaggery. However, mishri are considered healthy and body coolant in summer.
• Add ¾ cup water and dissolve sugar.
• Once the sugar is dissolved, boil until the sugar syrup attains a sticky consistency.
• Turn off the flame, and add roasted wheat flour, nuts and coconut makahana mixture.
• Also, add ½ tsp cardamom powder and ¼ tsp pepper powder.
• Mix well making sure everything is well combined.
• In the beginning, the mixture will be very sticky and liquid.
• Keep mixing, until the mixture turns moist and crumbly.
• Now prepare the ladoo at this stage as it hardens once cooled.
• Summer Ladoo / Garmiyon Ke Laddu  is ready to enjoy for a month when stored in an airtight container.