Haryana Alsi Ki Pinni Flaxseed Wheat Jaggery Energy Laddoo

Ingredients

• 1/2 cup alsi (flaxseeds / linseeds) — dry-roasted
• 1.5 cups whole wheat flour (atta) — dry-roasted in 4 tbsp ghee until golden
• 3/4 cup jaggery — finely grated or powdered
• 3 tbsp ghee (for binding after roasting)
• 1/4 tsp cardamom powder
• 1/4 tsp dry ginger powder (sonth)
• 2 tbsp desiccated coconut
• 2 tbsp almonds — coarsely crushed

Method

1. Dry-roast flaxseeds in a pan on medium heat stirring for 3 to 4 minutes until they pop and smell nutty. Transfer to a plate.
2. Heat 4 tbsp ghee in a heavy pan. Add wheat flour.
3. Roast on medium-low stirring continuously for 15 to 18 minutes until deep golden and nutty-smelling. Remove from heat.
4. Once the roasted flour is warm (not hot) add grated jaggery.
5. Mix well — the residual heat helps the jaggery integrate.
6. Add roasted flaxseeds, cardamom powder, ginger powder, desiccated coconut and crushed almonds. Mix thoroughly.
7. Add 3 tbsp liquid ghee. Mix until the mixture comes together and holds shape when pressed.
8. Shape into balls using 2 heaped tbsp per ball.
9. Press firmly and repeatedly in the palm.
10. Refrigerate 20 minutes to firm. Store in an airtight container up to 3 weeks.