Updated: May 3, 2020
Preparation and Cooking time: 1h 30mins.
1 cup Wheat Flour
1 cup Gram Flour (Besan)
1 cup Semolina Coarse Flour (Suji)
¾ cup Ghee (Clarified Butter)
¾ cup Jaggery
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*
In a large bowl, mix the wheat flour, gram flour, semolina flour and ghee, mix well till the ghee has combined.
Knead a hard dough with water use just enough so that it is wet and crumbly.
Divide the dough into 8-10 equal parts and with your hands prepare long oval fist like a dumpling.
Now deep fry the dumplings on medium-low heat till golden brown, drain and keep aside.
Break the dumplings into small pieces and put them in a food processor to make a fine, coarse powder, do the same with the almonds and pistachio.
Take coarse powder with the almond and pistachio powder, add the nutmeg powder, cardamom powder and saffron, mix well and keep aside.
Take a pan and heat ⅓ cup of the ghee-oil on low heat, add the jaggery and mix well till it’s melted and hot. Don’t let the jaggery boil in the oil.
Pour the jaggery with the oil over the dry mixture and mix well.
Take some poppy seed in a small plate, now make small balls of the ladav’s, press it hard with both your hands or a Plastic Modak Prasad Scoop about 4.5cm.
Once the ladvao is done, press some poppy seed on the top of the ladavo, this will make about 15-18 ladavs.
Serve it with a meal, or on its own and store it in an airtight container.
* To make Ghee-oil use ½ cup of oil and mix it with ⅛ cup of ghee (Clarified Butter).