Cooking with coriander seeds - dhaniye ke beej ke laddoo

Ingredients

• 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

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Preparation

• 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).