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Instructions
Preparation of Ingredients
Grind the Nuts: Place your cashews and almonds into a mixer jar. Pulse them until they are coarsely groundโdo not turn them into a fine powder, as a coarse texture helps create better laddus.
Process the Peanuts: Take your pre-roasted, skinless peanuts and grind them in the mixer to a coarse texture as well. Once done, mix the ground nuts and peanuts together in a large bowl.
Roasting Ingredients
Heat the Ghee: In a pan, heat 1/4 cup of ghee on a low flame.
Roast the Besan: Add 1/2 cup of besan (gram flour) to the ghee. Stir continuously on a low flame until it turns slightly darker and becomes aromatic.
Combine: Add the previously ground nut mixture to the roasted besan. Continue to roast everything together on a low flame. As the peanuts release their natural oils, the mixture will become slightly moist.
Add Flavor: Stir in 1 teaspoon of cardamom powder for fragrance and mix well. Remove from the heat.
Mixing and Shaping
Cooling and Sweetening: Transfer the mixture to a large plate and spread it out slightly to cool. Once it is cool enough to handle, add 6 tablespoons of desi khand (or your preferred powdered sweetener). Mix thoroughly using your hands to ensure the sweetness is evenly distributed.
Form the Laddus: Take small portions of the mixture and press them firmly with your palms to shape them into round, firm laddus
Storage Tip
Since this recipe uses no water and includes ghee-roasted ingredients, these laddus can be stored for up to two months in an airtight container.
