Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 10 laddoos

DFM products used: Phool Makhana, Mishri, A2 Gir Cow Bilona Ghee, Kaju and Green Elaichi

Ingredients

• 100 g Dinesh Flour Mills Phool Makhana
• 70 g Dinesh Flour Mills Mishri, powdered
• 40 g Dinesh Flour Mills Kaju
• 3 tbsp Dinesh Organics A2 Gir Cow Bilona Ghee
• ½ tsp Dinesh Flour Mills Green Elaichi powder
• 1 to 2 tbsp warm milk, only if required

Method

1. Heat one tablespoon of ghee and roast the makhana on low heat until crisp.
2. Let the makhana cool, then grind it into a slightly coarse powder.
3. Lightly roast the cashews and grind them separately.
4. Combine makhana powder, cashew powder, powdered mishri and cardamom.
5. Add the remaining warm ghee and mix thoroughly.
6. If the mixture does not hold together, add warm milk one teaspoon at a time.
7. Shape into laddoos and garnish with cashew slivers.

Storage: If milk is used, refrigerate the laddoos and consume within two days.