Haryana Alsi Ki Pinni Flaxseed Wheat Jaggery Energy Laddoo

Method

1. 1

   Dry-roast flaxseeds in a pan on medium heat stirring for 3 to 4 minutes until they pop and smell nutty. Transfer to a plate.

2. 2

   Heat 4 tbsp ghee in a heavy pan. Add wheat flour.

3. 3

   Roast on medium-low stirring continuously for 15 to 18 minutes until deep golden and nutty-smelling. Remove from heat.

4. 4

   Once the roasted flour is warm (not hot) add grated jaggery.

5. 5

   Mix well — the residual heat helps the jaggery integrate.

6. 6

   Add roasted flaxseeds, cardamom powder, ginger powder, desiccated coconut and crushed almonds. Mix thoroughly.

7. 7

   Add 3 tbsp liquid ghee. Mix until the mixture comes together and holds shape when pressed.

8. 8

   Shape into balls using 2 heaped tbsp per ball.

9. 9

   Press firmly and repeatedly in the palm.

10. 10

    Refrigerate 20 minutes to firm. Store in an airtight container up to 3 weeks.