Makai Aata Ladoo

Ingredients:

• Makki ka atta (maize flour): 1 cup 
• Jaggery powder : 3/4 cup (adjust to taste)
• Ghee (clarified butter): 1/4 cup 
• Cardamom powder: 1/2 teaspoon (optional) 
• Chopped nuts: 2-3 tablespoons (almonds, cashews, pistachios, or raisins) 
• Sesame seeds: 1 tablespoon (optional, roasted)

How to make : Steps

Roast the Makki Flour:

1. Heat a heavy-bottomed pan or kadhai over low-medium heat. 
2. Add the makki ka atta and dry roast it for 8-10 minutes until it turns golden brown and emits a nutty aroma.
3. Stir continuously to prevent burning.
4. Transfer to a plate and let it cool slightly.  

Melt the Ghee: 

1. In the same pan, heat the ghee.
2. Add the chopped nuts and sesame seeds (if using).
3. Roast them lightly until aromatic.
   
   

Mix the Ingredients:

1. Add the roasted makki flour back to the pan with ghee and nuts. Mix well to combine the ghee evenly with the flour

Add Jaggery:

1. Turn off the heat and let the mixture cool slightly.
2. Add jaggery powder and cardamom powder to the mixture.
3. Mix thoroughly. The warmth of the mixture will help the jaggery melt and combine well.  

Shape the Laddus:

1. While the mixture is warm, take small portions in your hands and shape them into round laddus. 
2. If the mixture feels too dry, add a teaspoon of warm milk or ghee to help bind it. 

Cool and Store:

1. Let the laddus cool completely.
2. Store them in an airtight container.
3. They stay fresh for up to a week

 Pro tips:

• Add a few saffron strands soaked in milk for a rich taste. 
• Add seeds like flax seeds, sunflower seeds, or a teaspoon of desiccated coconut for added nutrition.