Roasted whole wheat flour bound with ghee, jaggery and nuts into dense energy balls — the traditional Punjabi winter sweet given to new mothers and consumed during cold months.
Ingredients
2 cups whole wheat flour (atta) — dry-roasted in 4 tbsp ghee until deep golden
3/4 cup jaggery — grated
3 tbsp ghee (extra for binding)
1/4 tsp cardamom powder
1/4 tsp dry ginger powder (sonth)
2 tbsp almonds — coarsely crushed
2 tbsp cashews — coarsely crushed
2 tbsp desiccated coconut
1 tbsp edible gum (gond) — fried in 1 tbsp ghee until puffed (optional — traditional)
Method
Heat 4 tbsp ghee in a heavy pan. Add atta.
Roast on medium-low stirring continuously for 18 to 20 minutes until deep golden and smelling intensely nutty. Remove from heat.
If using gond: heat 1 tbsp ghee. Add gond pieces.
They will puff up dramatically in seconds. Remove and cool. Crush coarsely.
While the roasted flour is still warm add grated jaggery.
Mix well — the heat helps the jaggery integrate.
Add cardamom powder, ginger powder, crushed almonds, cashews, coconut and puffed gond if using.
Add 3 tbsp liquid ghee. Mix until the mixture comes together and holds shape when pressed.
Shape into golf-ball sized rounds. Press firmly.
Refrigerate 20 minutes to firm. Store for up to 3 weeks.