Ingredients
- Black urad dal (1 cup)
- Roasted chana (1 cup)
- Flax seeds (1 cup)
- Peanuts (1 cup)
- Cardamom and nutmeg
- Jaggery (100g)
- Ghee (2 tbsp)
Method
- Dry roast the pulses until aromatic, then cool and grind to a powder.
- Melt the jaggery in a little water, filter, and add to the powder along with the ghee and spices.
- Shape into amla-sized laddoos while still warm.