Ingredients

• 2 cups Whole wheat flour (atta)
• 1 cup Ghee
• 1.5 cups Jaggery (gur), powdered
• 1/2 cup Mixed nuts (almonds, cashews, walnuts), chopped
• 1/4 cup Edible gum (gond), optional
• 1 tsp Cardamom powder

Instructions

1. If using edible gum (gond), heat 2 tbsp of ghee and fry the gond crystals until they puff up. Crush them into a powder and set aside.
2. In a heavy-bottomed pan, heat the remaining ghee. Add the whole wheat flour.
3. Roast the flour on a low to medium flame, stirring continuously, until it turns golden brown and emits a rich, nutty aroma. This can take about 25-30 minutes.
4. Turn off the heat. To the roasted flour, add the powdered jaggery, chopped nuts, cardamom powder, and crushed gond (if using).
5. Mix everything very well while the flour is still hot. The jaggery will melt and combine with the mixture.
6. Let the mixture cool down just enough so you can handle it.
7. While it is still warm, take small portions and press them firmly into round balls (pinnis or ladoos).
8. Let the pinnis cool completely. They can be stored in an airtight container for several weeks.