Sattu Ladoo

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, combine the sattu flour, cardamom powder, sesame seeds, and fennel seeds. Mix well to ensure the spices are evenly distributed.
2. Toast the nuts
   Heat a small pan over medium heat. Add the chopped almonds and cashews and toast them for 2-3 minutes until they turn slightly golden and fragrant. Allow them to cool before adding to the sattu mixture.
3. Prepare the binding mixture
   In a small saucepan, heat the ghee until it melts completely. Add the powdered jaggery and stir until the jaggery dissolves and mixes well with the ghee. Turn off the heat and let it cool slightly.
4. Combine all ingredients
   Add the toasted nuts, poppy seeds (if using), and desiccated coconut to the sattu mixture. Pour the ghee-jaggery mixture over the dry ingredients. Mix thoroughly using your hands or a spatula until all ingredients are well combined and the mixture holds together when pressed.
5. Shape the ladoos
   Take small portions of the mixture (about 2 tablespoons each) and shape them into round balls by rolling between your palms. Press firmly to ensure the ladoos hold their shape. If the mixture is too dry to form balls, add a little more melted ghee.
6. Cool and store
   Place the prepared ladoos on a plate and allow them to cool and set for about 30 minutes. Once set, transfer them to an airtight container. They can be stored at room temperature for up to a week or refrigerated for up to 3 weeks.