Wednesday, April 27, 2016

Kharek Laddu

Ingredients
Dry dates (kharik) - 600 grams,
Dry khopra - 300 grams,
Cashews - 1 1/4 cup,
Almonds - 1 1/4 cup,
Walnuts - 2/3 cup,
Edible gum (dink / gund) - 1/3 cup,
Ghee (clarified butter) - 3/4 cup,
Powdered sugar - 1 cup,
Cardamom powder - 1 tsp.


Method
Take dry dates and clean with kitchen towel properly. Remove its top and seeds.


Cut into small pieces as per the below image.


Grind in a mixer grinder or food processor.

Take dry coconut and clean well with kitchen towel.


Grate with grater. Dry roast in a pan on low to medium flame till it slightly change its color. Let it come to room temperature.


Grind in a mixer grinder or food processor.

Grind cashew and almond in mixer grinder or food processor.


Grind walnuts in mixer grinder or food processor.


Heat ghee in a pan and fry edible gum in medium flame until it fried well.


Let it come to room temperature and grind it using mixer grinder or food processor.

Now mix powdered cashews, almonds, walnuts, edible gum, dry dates, dry coconut along with powdered sugar and cardamom powder. Mix well.



Add warm ghee in to the prepared mixture, use the same remaining ghee in which edible gum was fried. Mix well till ghee combines well with prepared mixture.


Take small portion from it and form laddu.


Notes
Store in airtight container up to a month.
Amount of sugar depends on your taste.
Add dry roasted poppy seeds if you wish to.
Adjust amount of nut .
Amount of ghee depends on natural oil of dry coconut and dry dates.