- 2 cups wheat flour
- 1 cup semolina ravo/suji
- 1¼ cup water
- ½ cup oil
- ½ cup coconut powder
- ½ cup almonds chopped
- ½ cup raisins
- ½ cup ghee
- 1½ cup jaggery powder or crushed
- 2 tsp nutmeg
- 2 tbsp milk
- white poppy seeds for topping, as needed
- Mix wheat flour, semolina and oil making tight dough (like for bakhri).
- Make 8-9 balls of the dough. Roll out into big thick circles for bakhris.
- Roast bakhris on non stick griddle. Pressing so they are cooked well on both sides. Let cool.
- Tear bakhri into pieces and grind them in blender. Pass through a sieve. The bigger pieces should be blended again into finer particles.
- Mix nutmeg, coconut, almonds and raisins into the wheat/semolina mix. Make a well in the center of the mix.
- In a kadai, melt ghee and jaggery on low heat. Pour it into the wheat/semolina mix and combine thoroughly.
- Heat 2 tbsp milk in same pan used for jaggery melting. Add to mixture. This will help with binding and reduce amount of ghee needed.
- Using your hands, make round ladoos. Decorate with poppy seeds.
Note: My Mom’s recipe does not use cardamom and my preference is not to use it. She uses nutmeg and it adds a warmth and depth that I love. If you like cardamom powder, feel free to use in lieu of nutmeg.
Calories: 474kcalCarbohydrates: 42gProtein: 8gFat: 31gSaturated Fat: 13gCholesterol: 23mgSodium: 27mgPotassium: 168mgFiber: 3gSugar: 2gVitamin C: 1mgCalcium: 27mgIron: 2mg