Wheat Flour Ladoo

Instructions

1. Roast the wheat flour
   Heat a heavy-bottomed pan on medium heat. Add the wheat flour and dry roast it, stirring continuously for about 10-12 minutes until it turns golden brown and gives off a nutty aroma. Be careful not to burn it.
2. Prepare the nuts and seeds
   In a separate pan, lightly roast the chopped nuts, poppy seeds, and sesame seeds for 3-4 minutes until fragrant. Set aside to cool.
3. Add the ghee
   To the roasted wheat flour, add ghee and mix well. Continue to cook on low heat for another 5-7 minutes, stirring continuously until the mixture becomes aromatic and slightly darker in color.
4. Mix in sweetener and flavorings
   Turn off the heat and add the powdered jaggery or sugar, cardamom powder, and salt. Mix thoroughly until the jaggery melts completely and blends with the mixture.
5. Add dry fruits and nuts
   Add the roasted nuts and seeds, desiccated coconut, and golden raisins to the mixture. Stir well to combine all ingredients evenly.
6. Form the ladoos
   Allow the mixture to cool slightly but while still warm, take small portions and shape them into round balls (ladoos) by rolling them between your palms. The warmth of the mixture helps in binding and shaping.