Ingredients
• Coarse Whole Wheat flour (Jada Atta) 2 cups
• Ghee 4 tablespoons + for deep-frying
• Jaggery (gur),grated 3/4 cup
• Powdered sugar 1/4 cup
• Green cardamom powder 1 teaspoon
• Nutmeg powder 1 teaspoon
• Poppy seeds (khuskhus/posto) as required
Method
Place the flour in a bowl; add two tablespoons of hot ghee and gently rub it in with your fingertips. Add sufficient warm water and knead into a stiff dough. Divide the dough into four equal portions and shape into small muthia (oval-shaped croquettes).
Heat sufficient ghee in a non-stick kadai and deep-fry the muthia till golden brown. Drain on absorbent paper, break into smaller pieces and set aside to cool.
When completely cool, grind the muthia to a powder. Pass the powder through a sieve. Grind the residue remaining in the sieve to a fine powder and add to the sifted powder.
Heat two tablespoons of ghee in another non-stick pan. Add the jaggery and cook, stirring, till it melts. Remove from the heat and add the sifted muthia flour and mix well. Add the powdered sugar and mix.
Add the cardamom powder and nutmeg powder, and mix well.
Divide the mixture into sixteen equal portions and shape each portion into a laddoo. Roll the laddoo in the poppy seeds.
Cool and store in an airtight container.
• Coarse Whole Wheat flour (Jada Atta) 2 cups
• Ghee 4 tablespoons + for deep-frying
• Jaggery (gur),grated 3/4 cup
• Powdered sugar 1/4 cup
• Green cardamom powder 1 teaspoon
• Nutmeg powder 1 teaspoon
• Poppy seeds (khuskhus/posto) as required
Method
Place the flour in a bowl; add two tablespoons of hot ghee and gently rub it in with your fingertips. Add sufficient warm water and knead into a stiff dough. Divide the dough into four equal portions and shape into small muthia (oval-shaped croquettes).
Heat sufficient ghee in a non-stick kadai and deep-fry the muthia till golden brown. Drain on absorbent paper, break into smaller pieces and set aside to cool.
When completely cool, grind the muthia to a powder. Pass the powder through a sieve. Grind the residue remaining in the sieve to a fine powder and add to the sifted powder.
Heat two tablespoons of ghee in another non-stick pan. Add the jaggery and cook, stirring, till it melts. Remove from the heat and add the sifted muthia flour and mix well. Add the powdered sugar and mix.
Add the cardamom powder and nutmeg powder, and mix well.
Divide the mixture into sixteen equal portions and shape each portion into a laddoo. Roll the laddoo in the poppy seeds.
Cool and store in an airtight container.
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