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Jaggery Laddus: Consuming jaggery in the winter season is considered very beneficial. Let us know about the very easy way of making jaggery laddus. To make jaggery laddus, half kilo flour, one kilo jaggery, half kilo ghee, 150 grams gum, 100 grams cashew nuts, 100 grams almonds, 100 grams raisins, 150 grams makhana, 150 grams grated dry coconut, 100 grams dry ginger i.e. ginger powder and 50 grams turmeric powder will be required.

Step 1- Take out flour and ghee in a pan/pan. Now cook the flour and ghee mixture on low medium flame until it turns golden.

Second step- When the flour-ghee mixture starts giving out aroma, then you can turn off the gas. After this, chop cashew nuts, almonds and makhana and keep aside.

Third step- Heat 2 spoons of ghee in a pan and then roast cashew nuts and almonds and take them out. Roast raisins also in the same pan.

Fourth step- Add some more ghee in this pan. Now add dry ginger and turmeric and roast both these things on low flame and then take them out and keep them aside.

Fifth Step- Now heat 3 spoons of ghee in a clean and dry pan. In this pan, fry the gum on medium flame until the gum becomes slightly crispy.

Sixth Step- Take out the gum in a plate, let it cool and then crush it. After this, fry the Makhanas on low flame till they become crispy.

Seventh Step- Now fry the dry coconut on low flame for 2 to 3 minutes. After this, mix all the dry fruits, makhana, gum and coconut in the flour mixture.

Eighth Step- Melt the jaggery in a big pan. Strain the jaggery through a strainer and then pour the clean melted jaggery into the pan and cook.

Ninth Step- Take some water in a bowl and then add some jaggery in it. If balls are being formed from this mixture, then understand that the Paag is ready.

Tenth Step- Keep adding Paag little by little to the flour mixture. Mix all the things well and then prepare laddus from this mixture.