Atta Gond Ladoo

Fry the Gond: Heat 3 tablespoons of ghee in a heavy-bottomed pan or kadhai on low-medium heat. Add a small batch of gond at a time. It will puff up and expand quickly.

Fry until completely puffed and slightly golden, then remove with a slotted spoon.

Repeat with the remaining gond. Once it cools down, crush it into a coarse powder using the back of a bowl or a mortar

Roast the Nuts and Flour: In the same kadhai, add 1-2 tablespoons of ghee and lightly fry the almonds, cashews, and melon seeds until they turn fragrant. Remove and set aside.

In the remaining ghee, add the whole wheat flour (atta).

Roast on low to medium heat, stirring continuously to prevent burning. Continue roasting for 15-20 minutes until the flour turns a light brown color and gives off a rich nutty aroma

Combine and Shape: Add the dry ginger powder, cardamom powder, and the fried nuts/seeds into the roasted flour mixture. Stir well.

Switch off the heat and add the crushed gond. Mix everything thoroughly.

Allow the mixture to cool slightly (until you can comfortably handle it with your hands).

Mix in the jaggery powder (or boora). Take a small portion of the mixture in your palms and press firmly to shape them into round pinnis (laddoos).