Winter Special Laddoo

To make Winter Special Laddoo, start by heating ghee in a large pan over medium heat. Add wheat flour or singhara atta and roast it until golden brown. In a separate bowl, mix flaxseed, sesame seed, cashew, almond, raisins, makhana, desiccated coconut, gond, ginger powder, and black pepper powder. Once the flour is roasted, add jaggery and stir until melted. Combine the melted jaggery with the dry ingredients, allow it to cool slightly, and then shape into small laddoos. Let them cool completely before storing.

Yes, Winter Special Laddoos can be made gluten-free by using singhara atta (water chestnut flour) instead of wheat flour. This makes them a great option for those who are gluten intolerant or following a gluten-free diet.

If you don't have jaggery on hand, you can substitute it with brown sugar or coconut sugar. Keep in mind that the flavor may vary slightly, but these alternatives will still provide the necessary sweetness for the laddoos.

To keep Winter Special Laddoos fresh, store them in an airtight container at room temperature. They can last for up to two weeks. For longer storage, you can refrigerate them, which may extend their shelf life by a few weeks.

Winter Special Laddoos pair wonderfully with a warm cup of chai or milk. They can also be enjoyed as a nutritious snack after a workout or as a sweet treat during festive occasions, making them a versatile addition to your winter menu.