Ingredients
1 cup mixed nuts (almonds, cashews, walnuts)
10–12 seedless dates, finely chopped or blended into a paste
2 tbsp edible gond (gondh)
2- 3 tbsp desi ghee
1 tbsp grated dry coconut (optional)
½ tsp cardamom powder
A pinch of nutmeg (optional)
Preparations
Heat 1 tbsp ghee in a deep pan.
Add gondh and fry on low flame till it puffs up and turns light golden.
Remove and let it cool, then crush it coarsely.
In the same pan, dry roast mixed nuts for 2–3 minutes until aromatic.
Let them cool and coarsely crush or pulse in a mixer.
Heat 1 tbsp ghee again and add the date paste.
Stir for 2–3 minutes till it softens.
Add roasted nuts, crushed gondh, cardamom, and dry coconut.
Mix well till it all comes together into a sticky mixture.
While warm, roll into small ladoos.
Let them set at room temperature for 15–20 minutes.
Store in an airtight container for up to 10 days.
Perfect as a mid-morning snack or on-the-go breakfast bite during winter.
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