Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
Dry roast melon seeds for 3-4 minutes on medium flame till they get a light brown colour and swell up.
Similarly dry roast khus-khus for 2 minutes until they get little dark in colour.
Dry roast makhanas for 5-6 minutes or until light golden brown in colour. To check if its done, press them in between your finger and it will crush easily.
Now add 3-4 tablespoons of ghee and roast cashews for 2-3 minutes OR until they get a light golden colour.
Similarly roast the almonds and walnuts separately for 2-3 minutes.
Further add 2-3 tablespoons of ghee and roast the edible gum in 2 batches for 2-3 minutes, till it swells up and triples in size. Once it cools down, crush it with the back of a spoon or a masher. (Don’t make it too fine)
In the same pan add rest of the ghee and once it melts add whole wheat flour and roast for 10-12 minutes on medium-low flame till it turns golden brown in colour and releases an aromatic smell.
In a mixer grinder, grind the add almonds, cashews, walnuts till they get a coarse texture. Do not make it very fine.
Similarly grind the roasted lotus seeds/makhana.
In a large bowl add the crushed edible gum, roasted atta along with all the grounded nuts, makhanas, dry ginger powder and cardamom powder and mix well.
In a pan add jaggery and water and let the jaggery melts completely and gets a boil. Do not over boil, else the ladoos will become hard.
Immediately add the melted jaggery in the ladoo mixture and with the help of a spoon mix till everything is well combined.
Let it cool down for 2-3 minutes or until you can handle the mixture. Do not let it cool completely, else you wont be able to form ladoos.
Now take a tablespoon of the the gond ladoo mixture in between your palm and make the ladoos depending on the size you want.
Let them rest in a plate for 4-5 hours and cool down completely before storing them in an air tight container for up to 2 months.
Always roast the edible gum on medium or low flame, if cooked on high flame then it will get cooked from the outside but the inside will remain uncooked.
Roasting the dried fruits is very important as it removes the extra moisture, thus resulting in the longer shelf life.
Do not over boil the jaggery else the gond ladoos will become hard.
If you are not able to form ladoos then add some hot ghee and form ladoos again.
In the end if the gond ladoo mixture has cooled down then microwave it for 30 seconds and form ladoos again.
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