Aate ke Laddu

This one is straight from my Mum's kitchen :)

Ingredients : For making appx 3kg Laddoos

1. 200 gms Almonds
2. 200 gms Cashew Nuts
3. 100 gms Edible Gum 
4. 100 gms Muskmelon seeds (kharbooje ki giri)
5. 100 gms Foxnut (Makhaana - Lotus seed)
6. 200 gm Dry coconut 
7. 2 Tea spoons - White pepper or black pepper powder 
8. 2 Tea spoons - Sonth Powder (Dry ginger powder)
9. 800 gms to 1 kg Pure Desi Ghee
10. 1 kg Wheat Atta
11. 1 kg Sugar

Preparations before making the Laddoos

1. Chop all nuts (almonds, cashews) and keep aside.
2. Grate dry coconut and keep aside.
3. Grind sugar to fine powder in a mixie and keep aside.
4. Take a big heavy wok (kadhaai) and heat it on high flame.
5. Put 4 tablespoons gheee in the wok, heat it and fry 1 big spoon of the edible gum till it turns golden brown. Keep stirring. You will need to complete frying 100 gms of edible gum in appx 5/6 turns. Keep adding ghee to the kadhaai if it gets over.
6. Let the fried gum, cool and using a heavy bowl, hand crush it.
7. After you finish frying gum, dry roast foxnuts (makhaane) in the remaining ghee in the same wok. Keep stirring else it will burn.
8. Take out foxnuts from the wok and let it cool.
9. Roast grated coconut until light golden brown in the same wok. Keep aside when it is done and let it cool.
10. Coarse grind roasted foxnuts in a mixie. Do not grind to powder
11. Grind roasted dry coconut in the mixie.

Making Laddoos

1. In the same wok, put half kg ghee and let it melt.
2. Put wheat flour in the wok and keep stirring.
3. Add ghee to the wok until the wheat atta and ghee mixes in a thick consistency (consistency almost similar to a toothpaste)
4. Keep stirring and roast the atta on high flame till it becomes brown. Put off the flame.
5. Add chopped nuts and muskmelon seeds and mix it well (The nuts and muskemelon seeds will automatically roast in the hot mixture)
6. Let the mixture cool off slightly.
7. Take a huge vessel (so that you can mix all ingredients together properly in it)
8. Put the mixture in the vessel. 
9. Add roasted coconut powder, foxnuts, edible gum, pepper powder, dry ginger powder.
10. After the mixture is relatively cooler, add sugar powder and mix all ingredients well.
11. Roll the mixture in hands to make laddoos.
12. Store it in air tight box. The laddoos will not get spoiled for atleast 3/4 months if you store it in fridge.

At the end of the process, I just love to lick both hands to my appetite. It is the best part of entire process ;)

My Notes/Secret Tip: 

If you think that there is too much of ghee in the mixture at the end, you can dry roast more wheat atta till golden brown in the same wok and add to the mixture at the end in step 9.