Wash and boil the amlas with 1 glass of water in a pressure cooker only for one whistle.When cooled, remove the seeds and separate the segments.
Dry roast the white sesame seeds in a non-stick pan on a medium to low flame for 5 minutes, don't allow the colour to change. Switch off the flame and let it cool down to the room temperature.
Grind the amla segments in a mixer to a fine paste.
Now heat a non-stick pan and melt the jaggery on a medium flame.
Add gooseberry paste to the melted jaggery.
Mix it really well, keep stirring constantly and cook until jaggery infuses completely and the mixture becomes thick.
Turn off the flame and let it cool down slightly.
Add the roasted sesame seeds/safed til, coconut powder, almond powder, green cardamom powder, saffron strands and cinnamon powder and mix well.
Grease your palms with water and take a small portion of the mixture and roll it out into a laddoo.
Similarly, prepare the rest of the laddoos until the mixture is utilized completely.
Delicious and healthy, power packed laddoos are ready.
Serve them whenever you crave for something sweet, or after meals.
Can also store them in an air-tight container and relish eating for 3-4 months.
