Holi No Ladwo (Gujarati sweet))

Ingredients:

• Atta 1 kg.
• Sooji 300 grms
• Desi ghee 100 grms + 250 grms
• white til - 4 tablespoons
• one copra (dry coconut)
• 50 grms mungfali (peanuts)
• Khuskhus seeds 4 tblspns
• gur (Jaggery) 500 grms
  

Method:
Step 1: Mix the atta and sooji and rub in the ghee (100 gms), and make into a very stiff dough with a little warm water and keep aside ( in short the dough should be stiff enough to make "shakkarparas"). Roll out the dough into thick chapatis cut into squares and deep fry slowly till golden. Crush and when cold dry grind in mixie to resemble sooji or atta.Step 2: Roast 4 tblspns white til (sesame seeds) and one copra - dry coconut cut into very thin 1\2" slices. Fry 50 grms mungfali (peanuts) to a golden colour. Khuskhus seeds 4 tblspns ( no need to roast or fry)Step 3: Mix together Gur (Jaggery) 500 grms crushed\grated\broken up with 250 grms desi ghee. Mix together and beat till it is soft and creamy and no lumps remain. Alternatively the gur and ghee can be melted together till it is bubbly--coolStep 4: Now mix all the ingredients of step 1, 2 and 3 and shape them into 3"\4" balls which is the traditional size but you can make them to any desirable size. Will keep well up to 6 mths if stored well or in the fridge, but to be eaten at room temperature.