Recipe

Directions

1. Take a medium sized pan and heat it in low flame for 2 minutes.
2. Put sorghum powder in the pan and dry roast on medium flame for 6 to 8 minutes.
3. When sorghum powder turns in to light golden brown colour, remove it from the pan and place it a bowl for cooling.
4. Take 400 ml water in a pan. Add jaggery blocks to the pan and heat on medium flame.
5. Keep heating till jaggery melts in the water and syrup turns sticky.
6. Once it is sticky, remove the syrup.
7. Strain the syrup to remove any impurities and keep it aside.
8. Heat ghee in another pan and add roasted sorghum powder, green cardamom powder, chopped khajur and half of coconut powder and mix it well.
9. Add jaggery syrup to the mix and mix it well.
10. Grease your palms with ghee and make round balls in form of ladoos.
11. Place the remaining coconut powder in a plate and roll the ladoos to create a coat on the ladoos.