|Ghee||1 1/2 Cup (24 tbs) , divided (Use as needed to cook each of the flours and dates separately)|
|Gram flour||2 Cup (32 tbs) (Laddu besan used)|
|Black gram flour||1/2 Cup (8 tbs) (Urad dal flour)|
|Wheat flour||1/4 Cup (4 tbs)|
|Water chestnut flour||1/4 Cup (4 tbs) (Shingoda flour)|
|Dates||1/4 Cup (4 tbs) , chopped|
|Coconut||1/4 Cup (4 tbs) , grated|
|Ground almond||1/4 Cup (4 tbs)|
|Ganthoda||3 Tablespoon (Optional)|
|Ginger powder||3 Tablespoon (Sonth)|
|Methi powder||4 Tablespoon (Fenugreek powder)|
|Cardamom powder||To Taste|
|Vasanu batrisu||3 Tablespoon (Optional)|
|Sugar/Jaggery||1 Cup (16 tbs)|
|Almonds||1 Tablespoon , slivered (To garnish)|
|Pistachio||1 Tablespoon , crushed (To garnish)|
|Cooking spray||2 Dash (To grease the plates/thalis)|
1. Take a heavy bottomed pot, heat it to a medium temperature and melt the ghee.
2. Once the ghee melts add the laddu besan, stir and cook for about 18 to 20 minutes or until the raw smell and taste vanishes.Stir occasionally.
3. After around 20 minutes, the mixture changes color releasing the aroma of the cooked flour and becomes lighter as well. Once done remove the cooked besan into another pot and use the same heavy bottomed pan to cook the rest of the flours.
4. Cook the flours one by one separately if possible. The black gram flour and the wheat flour may be cooked together.
5. Once the black gram flour and the wheat flour are cooked well, add them to the cooked besan flour set aside. Let the flour mixtures rest to cool down.
6. Now, cook the chestnut flour till it changes color and releases the cooked aroma. Add this to the other flour mixture and let it cool.
7. Coat the dates with any of the flour so that they stay separate and do not stick to each other.
8. To the heavy bottomed pan add more ghee and cook the chopped and coated dates along with the coconut. Make sure not to overcook them.
9. Once cooked add the ground almonds and stir for some time to combine all the ingredients.
10. Add the dates-coconut-almonds mixture to the flour mixture. To this also add the ganthoda, ginger powder, fenugreek powder, cardamom powder and mix it well to combine with the flour.
11. Add vasani batrisu (optional) and combine well.
12. When the mixture is cooled or just warm, add the sugar and combine well into the flour mixture.
13. Grease large plates with edges (Indian thalis used) and spread the mixture on it. Use a small bowl to smooth-en the surface.
14. After a couple of hours, you can cut pieces out of the hardened spread mixture on the plates.
15. Garnish with sprinkles of slivered dry fruits and cardamom powder, if desired and serve.
Calories 882Calories from Fat 494
% Daily Value*
Total Fat 57 g87.7%
Saturated Fat 31 g155%
Trans Fat 0 g
Sodium 39 mg1.63%
Total Carbohydrates 85 g28.3%
Dietary Fiber 11 g44%
Sugars 43 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 5292Calories from Fat 2964
% Daily Value*
Total Fat 342 g526.2%
Saturated Fat 186 g930%
Trans Fat 0 g
Sodium 234 mg9.78%
Total Carbohydrates 510 g169.8%
Dietary Fiber 66 g264%
Sugars 258 g
Protein 90 g180%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet