Updated: Jan 30
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 big bowl, mix the wheat flour, gram flour, semolina flour, and ghee and mix well until the ghee has combined.
Knead a stiff dough with water keeping the flour on a dry side, just enough that it is wet and crumbly.
Divide the dough into 8-10 equal parts and prepare long oval fist like a dumpling with your hands.
Now deep fry the dumplings on medium-low heat until golden brown and drain.
Make small pieces of the dumpling, put them in a food processor to make a fine, coarse powder, and do the same with the almonds and pistachio. (Keep the dumplings warm)
In a big bowl, add the coarse powder, almond and pistachio powder, nutmeg powder, cardamom powder and saffron, mix well and keep aside.
Take a pan and heat ⅓ cup of the same ghee-oil on low heat, add the jaggery and stir until the jaggery has 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 until the jaggery has combined.
Now make small balls of the ladav’s, press it hard with both your hands or use a Plastic Modak Prasad Scoop about 4.5cm.
Take some poppy seed in a small plate, press them on the top of the hole 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 1 cup of oil and mix it with ¼ cup of ghee (clarified butter).