Cooking with coriander seeds - dhaniye ke beej ke laddoo

5 servings
15 min
10 min
Very Easy


Number of serving: 5
Dhaniya Beej (Coriander Seeds) - 1/2 cup

Badam (Almonds) - 5-6 whole ones (for mixing in the laddoo) and 5 for garnishing

Gond (Edible Tree Sap) - 1/4 cup

Aata (Whole Wheat Flour) - 1/4 cup

Sookha Nariyal (Dry Coconut) - 1 tablespoon (optional)

Cheeni (Sugar) - 1/2 cup

Ghee (Clarified Butter) - 1/2 cup


  • Grind dhaniya and badam to a fine powder in mixie. Roast Gond in 1 tablespoon ghee, cool and grind it to fine powder.
  • Roast aata in 1 tablespoon ghee and keep till it is cool enough to handle (but not all the way cold, it should be slightly warm).
  • In a bowl, mix powdered dhaniya/badam, powdered gond, fried aata, dry coconut (if you like it) and sugar with the remaining melted ghee.
  • Once everything is mixed (if your aata is proper luke warm, sugar will slightly start becoming sticky or melting kind of and make it easy to make laddoos), make desirable sized laddoos.
  • Serving:
    Serve them anytime you feel like eating, but not more than 2-3 in a day as it brings down temp of your body (slightly).


Cooking with Coriander Seeds - Dhaniye Ke Beej Ke Laddoo, photo 1
Cooking with Coriander Seeds - Dhaniye Ke Beej Ke Laddoo, photo 2


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