high Fibre laddu

Step 1

Step-by-Step Preparation Process . Dry-Roast & Powder the Makhana: In a dry pan on low flame, roast g makhana for – minutes until crisp and brittle to the touch. Let them cool completely, then pulse in a dry grinder jar into a fine powder. . ⁠Toast the Besan & Chia: In the same pan on low heat, add g ghee and g besan/sattu. Roast gently for – minutes until golden brown and aromatic (this gives the authentic mithai aroma). Stir in the g chia seeds, cardamom, nutmeg, and salt for the final seconds. Turn off the flame. . ⁠Warm the Dates: Pulse g soft seedless dates in a mixer grinder into a sticky paste (do not add any water). Transfer the date paste into the warm pan with the toasted besan mixture. Warm on low heat for – minutes, kneading it with a spatula until soft and pliable. Turn off the flame completely. . ⁠Fold in the Raw Dry Fibers: Add the powdered makhana, the g chopped almonds, and the g dry Isabgol. Mix and knead with clean, dry hands while warm. The warm dates and besan will coat the isabgol flakes, embedding the fibers inside the sweet dough. . ⁠⁠Shape into Laddus: Divide the dough and roll firmly into small tight balls (~g–g each). Leave them on a clean plate for to hours to air-dry and set firm, then store in an airtight glass container.