Atta Jaggery Ladoo

To make whole wheat flour and jaggery ladoo, dry roast the whole wheat flour in an aluminium kadai or in a broad non-stick pan on a medium flame for 7 minutes.

Add the melted ghee, mix well and cook on a slow flame for 3 minutes, while stirring continuously.

Switch off the flame, add the nuts and mix well.

Transfer it on a plate and allow it cool slightly.

Once cooled slightly, add the jaggery and cardamon powder and mix well using your hands.

Divide dough into 8 equal portions and shape each portion in between your palms into a round ladoo.

Serve the whole wheat flour and jaggery ladoo or store in an air-tight container.