Dry Fruit Jaggery Ladoo

Ingredients:

• Cashews- 10-15
• Almonds-25-30
• Pistachios- 15-20
• Melon seeds- 2 1/2 tbsp 
• Chironji- 1 1/2 tbsp
• Poppy seeds- 1 tsp
• Coconut pieces- 2 tbsp
• Jaggery- <1/4 cup grated
• Milk- 1 tbsp (if needed)

Method: 

1. Take a nonstick pan and add almonds. 
2. Dry roast for 1 minute on simmer. 
3. Keep tossing to avoid burning.
4. Add cashews and pistachios. 
5. Toast for another minute. 
6. Add melon seeds, chironji. 
7. Toast for half a minute until the melon seeds start popping.
8. Add poppy seeds and turn off the heat.
9. Let it all cool down to room temperature. 
10. Grind into a coarse powder.
11. Add grated jaggery and mix well.
12. Grind again or use a spatula to mix.
13. Take into a bowl. 
14. If the jaggery doesn't release enough moisture, add milk 1/4 tsp at a time.
15. The mixture should not be too wet or sticky.
16. When it forms a rough lump, roll ladoos. 
17. No need to add butter or ghee as the nuts will release a lot of oil. 
18. If the ladoos are sticky roll them in desiccated coconut. 
19. Store in airtight container for a week. 

Note: Find Dry Fruit Ladoo here.