Khapli Flour
Dink Laddoo

Puff the Dink: Heat 1 tablespoon of ghee in a pan over low heat. Add the dink and fry slowly until all the pieces puff up completely and turn light and crispy. Remove from the pan, let them cool, and gently crush them using the back of a bowl or rolling pin.

Toast the Nuts: In the same pan, add another tablespoon of ghee and lightly toast the chopped almonds and cashews until golden-brown. Remove and set aside with the crushed dink.

Roast the Flour: Add the remaining ghee and Flourworks Khapli Wheat Flour to the pan. Roast on low heat, stirring continuously, until the flour turns golden and gives off a rich, warm aroma (about 10–12 minutes). Turn off the heat.

Mix the Flavors: Add the crushed dink, toasted nuts, cardamom powder, and nutmeg directly into the pan with the warm roasted flour. Mix well.

Melt the Jaggery: In a separate small pan, heat the jaggery powder with 1 tablespoon of water over low heat just until it melts into a smooth syrup. Turn off the heat immediately without boiling.

Shape the Ladoos: Pour the warm jaggery syrup into the flour mixture and stir quickly with a spoon. Once cool enough to handle safely, grease your palms with a drop of ghee and roll tablespoon-sized portions tightly into smooth, round ladoos. Let them cool completely to firm up. Store in an airtight glass container.