1½ cups gehun ka atta
¼ cup grated dry coconut
2 tbsp til
¾ cup gur, grated
2 tbsp ghee
Other Ingredients :
Ghee for deep frying
Khus Khus for coating the laddus
Make a stiff dough of the gehun ka atta by adding ½ cup of water.
Divide the dough into 8 equal parts.
Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
Drain on absorbent paper and keep them to cool.
Pound in a mortar and pestle to coarse pieces.
Grind the pieces further in a mixer to get a fine powder (churma).
Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
Take out and keep aside.
Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves. Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted gur.
Allow the mixture to cool slightly.
Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.
Keep the laddus in an air-tight container.