Preparation and Cooking time: 1h 30mins.
Ingredients:
1 cup Wheat Flour
1 cup Gram Flour (Besan)
1 cup Semolina Coarse Flour (Suji)
¾ cup Ghee (Clarified Butter)
¾ cup Jaggery (Gōr)
1 cup Almonds
½ cup Pistachio
2 tsp Nutmeg Powder
1 tsp Cardamom Powder
½ tsp Saffron (Kēsara)
White Poppy Seeds for Topping (Khas Khas)
Ghee-oil for Frying*
Method:
Mix the wheat flour, gram flour, semolina flour, and ghee in a big bowl and mix well until the ghee has combined.
Knead a stiff dough with water, keeping the flour on the dry side, just enough that it is wet and crumbly.
Divide the dough into 8-10 equal parts and use your hands to prepare a long oval fist like a dumpling.
Deep fry the dumplings on medium-low heat until golden brown and drain over kitchen paper.
Make small pieces of the dumpling in a food processor to make a fine, coarse powder, and do the same with the almonds and pistachio. (Keep the dumplings warm)
Add the coarse powder, almond and pistachio powder, nutmeg powder, cardamom powder, and saffron to a big bowl, mix well, and set aside.
Heat ⅓ cup of the same ghee-oil on low heat in the same pan, add the jaggery and stir until the jaggery has melted and is hot. (Don’t let the jaggery boil in the oil)
Pour the jaggery with the oil over the dry mixture and mix well until the jaggery has combined.
Now make small balls of the ladav’s, press it hard with both hands or use a Plastic Modak Prasad Scoop about 4.5cm. (Ensure the mixture is not dry, otherwise add ⅛ to ¼ cup of the ghee-oil.)
Press some poppy seed on the top of the hole ladavo, making about 15-18 ladavs.
Serve it with a meal, or on its own, you can store it in an airtight container.
* Mix 1 cup of oil with ¼ cup of ghee (clarified butter) to make Ghee-Oil.
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