NEEDED
kurmura/ puffed rice/ pori - 1 cup
Nuts ( almond , cashewnut , ) - together 1 cup
Jaggery - 1 1/2 cup
Little water
Groundnut - roast and remove skin - 1 cup
Porikadalai / chutney dal - 1 cup ( dry roast)
Elachi powder
- 1 tsp
Dry ginger powder - 2 tsp
METHOD
1st check the thing which we use are crisp or slightly roast everything separately.
In a wok dry roast groundnut , allow it to cool . remove the skin .
Coarsely pOwder groundut, pori , chutney dal, and the nuts.( grind everything separately)
transfer all the ground podwe to a bowl.
Add elachi powder , dry ginger powder.
Measure this powder ,( 3 cups) then take 1/2 the amount of jaggery( 1 1/2 cup)
NOw in a wok put the jaggery , add very little water.
Cook till jaggery melts and u get thakai padam .( if u drop the jaggery syrup in water , it shd come to roll like a ball )
remove and add this to powdered items.
MIx well , grease ur hand with little ghee and make ladoos.
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