Alsi ke ladoo

Ingredients

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a pan add flax seeds and dry roast them for 3-4 minutes on medium heat. Once done, remove them in a plate.
In the same pan add almonds and walnuts and dry roast them for 2-3 minutes.
Similarly dry roast the makhanas for 4-5 minutes or until they turn crunchy.
Now dry roast desiccated coconut for a minute on low heat. Do not cook on high heat as it might burn.
Let all the ingredients cool down.
Now grind flax seeds in a mixer grinder till it forms into a coarse texture.
Similarly grind almonds, walnuts and cardamom together till they get a coarse texture. Do no turn into a fine powder.
Now grind the makhanas as well.
Remove all the grounded mixture in a large bowl and add desiccated coconut in it. Mix till everything is well combined.
To prepare the jaggery syrup, in a pan add water and jaggery. Mix till the jaggery melts completely.
Now pour the liquid ingredients in the dry ingredients and mix with the help of a spoon. Do not touch as the jaggery is very hot.
Once the mixture has slightly cooled down form small alsi ladoos.
Le then cool down completely and store in an airtight container for upto a month.

Do not over cook the flax seeds as it might turn bitter.
Form ladoos while the mixture is little warm else you wont be able to form ladoos.
If the mixture has cooled down and you are unable to form ladoos then microwave the mixture for 30 seconds and then start forming ladoos again.
If your mixture is too dry and you are not able to form alsi ladoos then add some melted ghee and mix well. Once the mixture becomes little moist form ladoos.