Walnut dough balls

Directions

1. First, pour the flour into a bowl or a pot with a thick bottom, preferably one that is non-stick. ⏱ ≈ 7 min
2. Cook, stirring constantly, over medium heat. ⏱ ≈ 10 min
3. Continue to cook until the flour turns a golden-brown color and the aroma of the flour disappears, replaced by a sweet scent. ⏱ ≈ 10 min
4. This is a very important step, as if the flour is not cooked enough, the laddu will still be grainy. ≈ 3 min
5. This may take approximately 10 to 12 minutes. ⏱ 12 min
6. Once the flour has cooked, remove the pan from the heat. ⏱ ≈ 7 min
7. In the same pan (or in a separate small pan), heat the ghee. ⏱ ≈ 7 min
8. Add the cashews and grapes, and lightly coat them in gold dust. ⏱ ≈ 7 min
9. Remove them and book. ≈ 3 min
10. If you are using shredded coconut, lightly toast it as well. ≈ 3 min
11. When the flour is slightly warm (at a temperature that allows it to be seared with your fingers), mix it with ground cardamom, toasted walnuts, grapes, and coconut (if desired). ⏱ ≈ 10 min
12. Thoroughly mix all the ingredients. ≈ 4 min
13. It’s now time to add the sugar or jaggery. ≈ 3 min
14. If you are using jaggery, you can cut it into small pieces, or, if it is in grain form, simply mix it directly into the dough. ≈ 8 min
15. You can also make laddu without using a liquid binder if the jaggery is moist. ≈ 3 min
16. If you are using powdered sugar, mix it directly; if you are using granulated sugar, it is best to reduce it to a powder or turn it into a paste before incorporating it into the dough, to prevent the sugar grains from sticking to the laddu. ⏱ ≈ 10 min
17. Add approximately half the amount of ghee (about 1/2 cup) to the mixture. ≈ 3 min
18. Mix slowly. ≈ 4 min
19. Once the ghee is fully incorporated into the dough, a consistency similar to that of a dough will be achieved. ≈ 3 min
20. Adjust the amount of ghee based on the consistency; when the mixture can be squeezed in the hand without breaking, it indicates that the amount of ghee is sufficient. ≈ 3 min
21. If the mixture seems dry, add small amounts of warm water or milk, but it is better to add ghee so that the laddu last longer and melt easily in the mouth. ≈ 3 min
22. Once the sugar/jaggery is completely dissolved, knead the mixture for a few more minutes. ≈ 3 min
23. If necessary, you can reheat the pot over low heat for 1 to 2 minutes, while constantly stirring, to ensure everything is thoroughly mixed. ⏱ 2 min
24. Take small portions of this mixture (about the size of a plum) and form round balls (“laddu”) by pressing them between the palms of your hands. ≈ 10 min
25. You can also sprinkle the top with chopped walnuts or pistachios for decoration. ≈ 2 min
26. Once all the ladoos are ready, place them in an airtight and dry container to allow them to cool. ⏱ ≈ 20 min
27. They will be even more delicious once they have cooled, and the ladoos will become firmer. ⏱ ≈ 20 min