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300 gm ghee
125 gm gond
30 gm peppercorn
700 gm aata
300 gm bura cheeni
150 gm almond, sliced
100 gm gat nariyal, grated
Heat ghee in a large kadhai. Fry the gond till it puffs up & keep aside.
Next fry the peppercorns and be careful during this process because it pops out of the pan sometimes. Drain, crush coarsely & keep aside.
Now add aata to the ghee & cook on low heat while mixing constantly for 30-40 minutes or till it's a light brown colour. This process is quite tedious & even if you're making a smaller batch it takes about 30 minutes to cook this thoroughly. Take it off heat and let it cool a little.
Add the peppercorns, gond, nariyal, sugar, almonds to a bowl & mix well. Add in the cooked aata & mix well with your hands making sure it's properly incorporated. Shape them into laddoos & dig in.!
These taste better after 2 days. And, you can also heat them for 10-20 seconds in the microwave before consuming.
** if the atta and ghee mixture is too soft, add some more aata to it.
The aata mixture should me slightly firm and kinda tough for you to mix at first.