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Instructions

1. 1

   Add sesame seeds to a heavy-bottomed pan.

2. 2

   Dry roast sesame seeds on a medium flame until light brown and fragrant. It will take 2-3 minutes over medium heat.

3. 3

   Remove from heat and set aside.

4. 4

   To the same pan, add desiccated coconut. Coconut may get burned easily; therefore, keep stirring while roasting it. Dry roast for 1-2 minutes over medium-low heat.

5. 5

   Add peanuts to the same pan. Roast the peanuts for 3-4 minutes over medium heat.

6. 6

   During dry roasting, you can hear the skin crackle, and it will start to fall off the peanuts. Take it off the heat.

7. 7

   Allow it to cool. Once comfortable to touch, rub the peanuts in between your palms to get rid of their skin.

8. 8

   Transfer it to a fine mesh strainer and shake off the skin.

9. 9

   Transfer the husked peanuts to a food processor.

10. 10

    Grind them until it resembles a coarse meal. Remove the crushed peanuts and set them aside.

11. 11

    Now add sesame seeds to the food processor.

12. 12

    Ground them into a fine powder.

13. 13

    Combine crushed peanuts and ground sesame seeds in a large mixing bowl.

14. 14

    Add roasted coconut.

15. 15

    Add cardamom powder.

16. 16

    Now add jaggery powder.

17. 17

    Finally, adds slivered pistachios or the nuts of your choice.

18. 18

    Add ghee. Tip — Do not add all of it at once. Start with ½ cup and then gradually keep adding as needed. You may need to add more or less of it depending on the coarseness of the pulsed ingredients.

19. 19

    Mix all the ingredients.

20. 20

    After assembling all the ingredients, kneading the ladoo mixture with hands will help release the oils from the sesame seeds, peanuts, and coconut, thus helping the ladoos to bind well.

21. 21

    Take a golf-sized mix into your palms and roll them into spherical-shaped ladoos.

22. 22

    Repeat the same with the remaining mix and shape all the ladoos.

23. 23

    Garnish with slivered pistachios and serve.