Ingredients:
Grated Coconut - 3 cups
Grated Jaggery - 1 ½ cups
Ground elaichi powder - ½ tsp
Ghee – 5-6 tbsp
Cashew nuts: ¼ cup
Preparation:
In a pan, add 2 tbsp of ghee and fry the cashew nuts till golden brown and keep aside.
In a heavy bottomed vessel, add the remaining ghee, grated jaggery and grated coconut and cook on a medium heat stirring continuously.
As it gets heated up, jiggery starts melting. Stir continuously and make sure that the mixture does not stick to the bottom of the vessel.
After sometime, the mixure becomes thick and comes together. At this point, stir in the elaichi powder and fried cashewnuts. Mix well and remove the mixture from heat and let it cool.
When it is still warm, grease hands with ghee and make into small balls. Cool the laddus to room temperature and store in a dry, closed container. The shelf life of these laddus is about two weeks at room temperature.
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