| • | Take a large frying pan and melt 250 gm ghee in it.
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| • | Add flour and stir fry over low heat until aroma exudes.
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| • | Add gum, stir constantly.
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| • | Now add about a tbsp of ghee more.
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| • | When all the gum has popped, remove it from the heat.
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| • | Add almonds, coconut, fenugreek powder, coriander kernel, ginger powder and cardamom, mix well.
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| • | If mixture is very dry add more ghee.
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| • | Heat 400 gm ghee in a separate pan.
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| • | Add jaggery and melt, stirring continuously.
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| • | Do not overcook it or the ladoos will become hard.
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| • | Combine it with the flour mixture.
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| • | Turn mixture over and over with the help of wide strong spatula.
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| • | When fully blended, make small balls.
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| • | Store them in an airtight container, when cool. |
