Sieve the sattu flour and wheat flour separately through a fine sieve and set aside
Dry roast the dry fruits, flax seeds, fox nuts and khas khas separately.
Coarsely grind cashew nuts, flax seeds, chironji, melon seeds and almonds and set aside.
Coarsely grind the fox nuts and keep aside.
Melt half cup ghee in a kadhai and add wheat flour and cook on low heat till it is fragrant and slightly brown in colour.
This normally takes about 15 to 20 minutes.
Similarly roast the sattu flour in ghee, on a low flame for just 5 minutes.
Switch off the flame and let it cool down to room temperature.
Add the coarsely grinded fox nuts to the roasted flours mixture
Add the refined powdered sugar, dry fruits, melon meengi, flax seeds and cardamom powder to the roasted flours and mix well.
You may use your hands to mix this, add some more melted ghee if required in order to bind the laddoo mixture well.
Shape into walnut sized round laddoos with your greased palms and store in an airtight container when completely cooled.
Serve to your loved ones as and when required
My tip
We can also dry roast the aata halfway and then add ghee and again roast on a low flame
