Panjeeri Ke Ladoo

Name: Panjeeri Ke Ladoo
Total time: 3600 s
Yield: 20 ladoos
Cuisine: Pakistani
Ingredients: 500 g Whole wheat flour (chakki atta); 500 g Jaggery; 1 cup Almonds; 1 cup Cashews; 1 cup Raisins; 1 cup Edible gum (goand); 1 cup Fox nuts (makhana); 1 cup Grated coconut; 1 cup Sesame seeds; 1 cup Poppy seeds (khuskhus); as needed (about 1.5 cups, for roasting) Desi ghee

Syeda Hira Mujadid @hira45

Rawalpindi

Healthy and winters special

Syeda Hira Mujadid @hira45

Rawalpindi

Healthy and winters special

Saved

Ingredients

1 hr

20 ladoos

500 gWhole wheat flour (chakki atta)
500 gJaggery
1 cupAlmonds
1 cupCashews
1 cupRaisins
1 cupEdible gum (goand)
1 cupFox nuts (makhana)
1 cupGrated coconut
1 cupSesame seeds
1 cupPoppy seeds (khuskhus)
as needed(about 1.5 cups, for roasting) Desi ghee

Saved

Steps

1 hr

1

Roast almonds, cashews, goand, makhana, coconut, sesame seeds, and khuskhus separately in desi ghee.
2

Grind all roasted nuts and seeds coarsely.
3

Roast whole wheat flour in desi ghee until golden brown and aromatic.
4

Mix the ground nut mixture, roasted flour, and raisins together.
5

Melt jaggery with a little ghee, then mix into the dry mixture.
6

While the mixture is warm, shape into small balls (ladoos) with your hands.
7