Video Tutorial
Video Chapters
Instructions
Prepare the Dough
In a large bowl, mix wheat flour, semolina (suji), and gram flour (besan). Add 4 tablespoons of ghee and rub it into the flour with your palms until the mixture starts to clump together. Gradually add water to knead a very stiff, tight dough.
Shape the Muthiya
Take small portions of the stiff dough and shape them into muthiyas by pressing them firmly between your fingers and palms. These do not require a perfect shape, just enough pressure to ensure they are compact.
Fry to Perfection
Heat ghee in a pan on a medium flame. Fry the muthiyas in batches, turning them occasionally to ensure they are cooked evenly on the inside and turn a beautiful golden brown on the outside. Remove and let them cool down.
Grind and Sieve
Once the fried muthiyas have cooled, break them into smaller pieces and grind them into a coarse, granular texture using a mixer jar (use pulse mode to avoid making a powder). Sieve the mixture to ensure it has a uniform, semolina-like texture.
Mix Flavors
In your granular mixture, add the cardamom powder, poppy seeds (khus khus), and the pre-fried chopped almonds and cashews. Mix everything well.
Melt the Jaggery and Bind
In a separate pan, melt 1 cup of finely chopped jaggery with 4 tablespoons of ghee on a low flame until it turns into a smooth syrup. Pour this syrup over your prepared mixture and combine well. While the mixture is still warm, shape them into round ladoos using your hands.
