Wheat Flour Jaggery Laddus

Roast the aata in a pan on a low flame.

Keep an eye on it and do not burn it. Keep stirring it until it changes it's colour a little.

At this stage, it smells heavenly.

Add cardamom powder to it and mix well.

Switch off the gas.

Heat jaggery and water on a high heat.

As soon as it starts boiling, lower the heat to medium high and keep boiling it for 5 minutes.

After 5 minutes, switch off the gas and let it cool down a little.

Add this to the roasted flour along with mixed nuts and ghee.

Shape into laddus and enjoy these guilt free goodies upto more than 2 weeks.

Store them in airtight containers.