A traditional dish made by elders for the new mother, it is believed to provide vital nutrients and speed up recovery.
- 1 kg whole wheat flour (gehun ka atta)
- ¼ kg pure ghee
- 1/2 kg powdered sugar (boora)
- 250 gm finely ground edible gum crystals (gondh)
- 100 gm puffed lotus seeds (makhane)
- 100 gm dried melon seeds, pumpkin seeds (magaz)
- 200 gm almonds (badaam)
- 200 gm cashew nuts (kaaju)
- 400 gm grated dried coconut
- 100 gm walnut (akhrot)
- 50 gm unsalted pistachio nuts (pista)
- 2 tsp cardamom powder (elaichi powder)
- ½ cup poppy seeds (khus khus)
- 50 gm Flame-of-the-forest (kamarkas) – optional
- Heat ½ the ghee in a kadai. Deep fry all the dry fruits one by one. First almonds, then cashew nuts followed by walnuts, pistachio nuts, lotus seeds, and lastly melon seeds. Remove when they turn brown and keep aside. In the same ghee deep fry kamarkas.
- In a separate pan, heat 1 tbsp ghee and roast poppy seeds over low flame. When the poppy seeds have cooled, grind them with the kamarkas into a fine powder and keep aside. Next roast the grated coconut and keep it aside. Finely grind all the fried dry fruits. Add to the roasted coconut. Keep the mixture aside.
- Heat the remaining ghee in the kadai, and roast the flour over medium heat until golden brown. Lower the flame. Sprinkle powdered edible gum in to the roasted flour and keep stirring it till the crystals puff up and the spluttering stops. Turn off the flame. Keep stirring the mixture for another 5-10 minutes. Next, add cardamom powder, mixture of all the dry fruits, and powdered kamarkas and poppy seeds to the roasted flour. Mix the ingredients well. Add powdered sugar to the mixture. Set aside for a few minutes. Allow to cool to a temperature where you can safely handle the mixture.
- Smear a little ghee on your palms and make small balls (laddoos) while the mixture is still warm. Keep each laddoo on a tray. They will become firm once cool. Store it in an air-tight container.
You can also add nutmeg powder, fenugreek powder (methi), fenugreek leaves (kasoori methi) in these laddoos.