With Diwali coming up in days, preparing sweets is at the top of the to-do list in many homes. And if you are looking for a healthy option, celebrity chef and MasterChef India judge Kunal Kapur ’s dry fruit ladoo is the perfect recipe to try.
The detailed instructions for the preparation are presented as follows. It takes approximately 50 minutes to make the mithai from scratch. Ghee – 5 tbsp Gaund (tree resin) – ½ cup Almonds – ½ cup Cashew nuts – ½ cup Peanuts – ¼ cup Pumpkin seeds – 4 tbsp Khus-khus (poppy seeds)- 3 tbsp Til (sesame) – ¼ cup Ghee – ½ cup Besan (gram flour) – 3 tbsp Atta (whole wheat flour) – 2 cups Black cardamom seeds – 1 tsp Cardamom powder – 1 tsp Ginger powder (optional) – 2 tsp Sugar (fine grain or powdered) – 1 cup
Keep stirring so that it puffs. In a pan, heat some ghee, add gaund, and cook it over a low to medium flame. Once they have all puffed, strain them to remove the ghee, then place them on a platter. Using the back of a bowl, lightly crush the gaund. Make sure to keep it coarse and not totally powdered, as it will give a good crunch to the ladoo. Add the strained ghee back to the pan and lightly fry almonds and cashews on low heat till the almonds start to crack. Strain them both to remove excess ghee. Place them on a fresh plate. Similarly, fry and lightly brown peanuts and pumpkin seeds, strain them, and put them on the almonds and cashews. If all of the ghee is consumed by this time, then add a little more ghee in the pan and lightly fry khus khus and til seeds. Strain them and add them with the other dried fruits. Now add all the fried dried fruits and nuts in a mixer grinder & grind it coarsely; do not powder it completely. Remember not to add the gaund to this as it is already crushed and ready. Remove and keep aside. Heat ghee in a pan, add besan (gram flour), stir on medium heat for a minute and then add the atta (whole wheat flour). Cook them both together till the colour changes to a darker shade of blonde to light brown. Remove and add it on top of the coarsely crushed nuts. Add the crushed gaund to it. Mix them and let them cool just enough to handle by hand. Once it is cooled, sprinkle black cardamom seeds, cardamom powder and ginger powder over it. Add fine-grain sugar or powdered sugar. Mix them with your hands, take a handful and shape them into a ladoo. If the mixture is too dry and not coming together, add melted ghee to it. Once shaped, it is ready to serve. Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them. This article is for informational purposes only.
