Add in all three flours and roast for 10-15 minutes.
It will become deep brown and impart a sweet aroma.
Once roasted, add in the gond.
Now sautee it on a low flame. Let the gond bloom into big bubbles.
Mix well constantly for 2 minutes on low flame.
Once the gond blooms and becomes fluffy mix it constantly and smash them roughly with the back of the spoon.
Next, add in the coarsely pulsed almonds, spices grated coconut and mix well for a minute.
Take this dry mixture out of the pan.
In the same pan add ghee.
Once warm add in the jaggery and mix constantly until it is melted completely and has a thick caramel consistency.
Carefully add the laddu mixture to the melted jaggery and mix well with the spoon.
Stir and fold until the melted jaggery is mixed well with the dry mixture.
Take out this mixture on to a big pan or a plate and when you are able to handle the heat start making laddus.
The mixture may look dry but it comes together when rolled tightly between your palm.
Start making laddus quickly when the mixture is still warm but easy to handle with bare hands. If the mixture cools down it will be difficult to form them.
Make small equal-sized laddus approximately 1.5” in diameter.
DO NOT confuse it with Gond Katira or Tragacanth Gum. Gond Katira has cooling properties which is excellent for consumption during summer.
This is a tried, tested, and accurate recipe. But if for any reason the laddus are not forming well or falling apart then you can add melted warm ghee to the mixture, couple tablespoons at a time.
Possible substitutes.
You can swap oats and quinoa flour with an equal amount of urad dal flour.
You can add 3 tablespoons of roasted sesame seeds (til), and poppy seeds (khuskhus) to the mix.
Swap quinoa or oat flour with roasted crushed makhanas.
Substitute dal with whole wheat flour to make attar laddus.
Shelf life and storage tips.
These laddus will stay well in cold weather at room temperature for 2 months.
Store them in airtight containers.
For maximum freshness, divide the quantities into 2-3 small containers.
Finish one off and then open the next one.
Make ahead-of-time tips.
You can process or grate the coconut and nuts days ahead of time.
Chop the jaggery into small pieces in advance and store it in a container.
Ground oats to make oat flour well in advance too.