Whole Wheat Sonth Ke Ladoo Recipe

Step 1: To begin with Whole Wheat Sonth Ke Ladoo Recipe, heat 1 tablespoon ghee in a heavy bottomed pan

Step 2: Add gond and fry it on low flame until it puffs up and turns slightly brown in colour

Step 3: Remove from pan and transfer to a plate

Step 4: Add remaining ghee into the same pan

Step 5: Roast vivatta whole wheat flour on low flame until a nice aroma from the flour is released and ghee separates from the flour

Step 6: Remove it into a wide bowl

Step 7: Add ginger powder and roast for about a minute or until the powder releases nice aroma

Step 8: Remove from pan and add into the bowl containing whole wheat flour

Step 9: Next dry roast grated dry coconut for a minute and then transfer into the wheat flour bowl

Step 10: Add the broken jaggery pieces into the same pan and heat it until melted

Step 11: Once fully melted filter it to remove any impurities

Step 12: Pour the filtered jaggery syrup into the whole wheat flour bowl

Step 13: Grind almonds and cashews into coarse powder and chop the pistachios

Step 14: Add all the nuts into the bowl

Step 15: Crush roasted gond (mastic gum) into very small pieces

Step 16: Add it to the bowl as well

Step 17: Mix all the ingredients well

Step 18: Wait until heat reduces to bearable amount to touch

Step 19: Make lemon sized balls and shape them into round shapes

Step 20: Store Whole Wheat Sonth Ke Ladoo in an airtight container, as they stay good for about 3 to 4 months

Step 21: Whole Wheat Sonth Ke Ladoos are usually made and eaten during the winter season to provide warmth to the body

Step 22: You can also serve them as a tea time snack with a hot cup of Masala Chai