Amla Laddu

Wash and dry the Amla (Indian gooseberries), then grate them (you may also steam the Amla lightly before grating). Now, heat a heavy-bottomed pan; add 2 tablespoons of ghee and mix in the grated Amla. Keep the flame at a medium setting and sauté continuously for 2 to 3 minutes.

Next, add the rock sugar (Mishri) and cook until the moisture evaporates. While continuing to sauté, add the remaining ghee and the poppy seeds. Continue cooking until the mixture begins to separate from the bottom of the pan.

At this stage, mix in the cardamom powder and dry fruits. Transfer the mixture onto a plate and allow it to cool slightly; then, grease your palms and roll the mixture into Laddoos.