GOND - 1/4 CUP

firstly, in a pan take ¼ cup ghee and add ¼ cup edible gum (gond)

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TURNS CRYSTAL

roast on low flame until the gond puffs up and turns crystal

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DRAIN OFF

drain off over the plate and transfer to a bow

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CRUSH SLIGHTLY

with the help of small cup, crush the gond to a coarse powder. keep aside.

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RAISINS - 2 TBSP

in the same pan add ¼ cup almond, ¼ cup cashew and 2 tbsp raisins.

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TURNS GOLDEN

roast on low flame until nuts turn crunchy and golden brown.

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COOL COMPLETELY

cool completely, and transfer to a blender.

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COARSE POWDER

blend to a coarse powder by pulsing 3-4 times.

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DRY FRUIT

transfer the coarse dry fruit powder to the same bowl.

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MAKHANA - HALF CUP

now in the same pan, roast ½ cup makhana until they turn golden and crisp.

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COARSE POWDER

blend to a coarse powder by pulsing 3-4 times

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MAKHANA POWDER

transfer the makhane powder to the same bowl and mix well

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WHEAT FLOUR - 1.5 CUP

in a large kadai take ¾ cup ghee and roast 1½ cup wheat flour

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MASH SMOOTH

keep roasting on low flame by breaking lumps if present

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GOLDEN BROWN 

roast for 45 minutes or until it turns golden brown without burning.

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TRANSFER

transfer the roasted wheat flour to the same bowl and allow to cool completely.

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MAGAJ - 1/4 CUP

in meanwhile dry roast ¼ cup dry coconut and ¼ cup muskmelon seeds.

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TURNS CRISP

roast until they turn crisp and golden

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GINGER POWDER

transfer the roasted coconut and magaz into the same bowl along with ½ tsp ginger powder and ¼ tsp cardamom powder.

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MIX WELL

mix well making sure everything is well combined.

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POWDERED SUGAR

once the mixture is come to room temperature add 1 cup powdered sugar

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MIX WELL

mix well making sure everything is well combined

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 DO NOT OVER MIX

do not over mix as the heat of hand will make sugar to melt.

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AATE KI PINNI

take a small portion of the mixture and prepare ball-sized ladoo

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READY TO EAT

finally, enjoy aate ki pinni for a month when stored in an airtight container.

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