festival · festive · radha-ashtami · sweet · laddu · dry-fruit · no-onion-no-garlic
Panjiri Ladoo
Panjiri shaped into ladoos: wheat flour and semolina roasted slowly in plenty of ghee, then mixed with fried makhana, dry coconut, char magaz, cashews and almonds. Roast the semolina first and the flour after it, until both smell nutty and cooked — under-roasted atta tastes raw however much ghee is in it. Shape the ladoos while the mixture is still warm enough to hold together.
Cook along · 8 steps
Method
- 1
Heat some ghee in a pan and fry the makhana until golden brown. Remove, cool slightly and crush them. Set aside.
- 2
Add ghee to the pan and roast the semolina until properly roasted and aromatic.
- 3
Add the wheat flour to the roasted semolina and continue roasting until the flour is well cooked and aromatic.
- 4
Add the crushed makhana, dry coconut, char magaz, cashew nuts and almonds to the mixture. Mix well.
- 5
Add the sugar and mix thoroughly until all the ingredients are evenly combined.
- 6
Allow the mixture to cool slightly until it is comfortable to handle.
- 7
Take small portions of the mixture and shape them into evenly sized laddoos.
- 8
Let the Panjiri Ladoos cool completely and set before serving.
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