| • | Take a large frying cooking pan and melt down 250 gm butter in it.
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| • | Add flour and stir fry all over low heat up until aroma exudes.
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| • | Add gum, stir constantly.
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| • | Now add about a tbsp of butter more.
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| • | When all the gum has popped, take aside it from the heat.
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| • | Add almonds, coconut, fenugreek powder, coriander kernel, ginger powder and cardamom, mix well.
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| • | If mixture is very dry aside add more ghee.
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| • | Heat 400 gm butter in a aside pan.
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| • | Add jaggary and melt, stirring continuously.
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| • | Do not overcook it or the ladoos will turn hard.
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| • | Combine it with the flour mixture.
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| • | Turn mixture all over and all over with the help of big strong spatula.
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| • | When full blended, make little balls.
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| • | Store them in an airtight container, when cool.
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