Dry Fruits Laddu

Prep Time: 10 mins 
Ingredients:


Dates - 10 (chopped into small pieces)
Dry Grapes / Raisins - 20 (chopped into small pieces)
Cashews - 20 (chopped into small pieces)
Badam - 20 (chopped into small pieces)
Grated dry coconut / kopparai thengaai - 1/2
Nutmeg powder - a pinch
Cardamom powder - a pinch
Dry Ginger powder - 1/4 tsp
Kasa-kasa - 2 tsp's
Ghee - 2 tsp's
Edible gum / Bombay gondh - 1 tbsp (optional)

For Jaggery syrup:

Jaggery - 1/3 cup
Water - 1/4 cup


Method:

Heat a pan. add 1 tsp of ghee. fry the gondh till it puffs up as raisins. drain and transfer to a bowl. once it gets cooled, powder it in mixer jar and transfer it to a mixing bowl.



To the same pan, add the grated dry coconut and roast it for a minute and remove to a mixing bowl. then roast badam, cashew and finally dates and raisins. transfer the roasted to the mixing bowl. roast kasa-kasa separately and add to the mixing bowl. add cardamom powder, nutmeg powder and dry ginger powder to the mixing bowl and mix well.


Heat the same pan and add the jaggery and 1/4 cup of water. make the jaggery syrup either of single string consistency or thicker than that. add the jaggery syrup to the mixing bowl and give  a mix.


Once the mixture turns warm, shape the mixture into laddus. Garnish the laddus with grated dry coconut. This recipe yields about 8 or 10 laddus. these laddus keep well in room temperature for about 3-4 days.


Notes:

Adding edible gum / gondh is optional. just the stickiness of dates is enough to bind the laddus.

As per your preference, add the nuts and dates.

Bombay gondh will be available at nuts and spices shop or in Nilgiris shop