Step 1
Heat 1 teaspoon ghee in a heavy-bottomed pan. Add coriander seeds and fry them over low heat for 2-3 minutes, until they begin to smell fragrant. Remove them and let them cool on a plate.
Step 2
Add mixed seeds to the same pan and dry roast them for 2-3 minutes, without ghee, until the seeds begin to crackle. Transfer them to a separate plate. Add peanuts and cook over low heat.
Step 3
Now, add coconut shavings to the pan and lightly roast them over low heat for just 1-2 minutes (make sure they don’t change color much, just remove the moisture). Remove them as well.
Step 4
When the roasted coriander seeds have cooled completely, put them in a mixer and grind them coarsely.
Step 5
Next, add the roasted mixed seeds to the mixer and grind them coarsely on pulse mode (intermittently).
Step 6
Add 2 teaspoons of ghee and grated jaggery to the pan. Also, add 2 teaspoons of water so that the jaggery melts easily.
Step 7
Cook it over low heat until it is completely melted and foamy. No need to make a syrup here; just melt the jaggery thoroughly.
Step 8
Once the jaggery melts, turn off the heat. Now, add ground coriander, coarsely chopped mixed seeds, roasted coconut shavings, cardamom powder, and dry ginger powder to the hot jaggery.
Step 9
Mix everything thoroughly with a spoon.
Step 10
When the mixture becomes lukewarm (as much as your hands can tolerate), apply a little ghee to your hands and take small portions of the mixture and form round laddus.
Step 11
After these laddus have cooled completely, they can be stored in an airtight container for months.
