Quinoa Laddo with almond and Gud - PBDAVE - Gujarati Style

18 tbsp Jaggery (by NEED2LOSELOTZ)
40 tbsp Sunblest Organic Quinoa Flour
2 tbsp Olive Oil
10 tbsp almond ground (by FLIGHTBAG)
1.25 cup Milk, nonfat (skim milk)
20 tsp Purity Farms Organic Ghee / Clarified Butter 1 tsp/5g=1serv
1 tsp Cardamom, ground
2 tbsp Poppy seed

Mix milk slowly in the quinoa flour dough should not be lumppy it
should be little hard so add as needed. Mix Ghee and Jagerry well but do not cook for too long just until jaggery gets mixed with Ghee. It should be warm not hot.

Mix 2 tbsp. of Olive Oil in 2 cups of Quinoa flour, warm 1.25 cup skim milk slowly mix it in and make six equal parts and roll it like roti, and roast on slow temp on stove it should be cooked properly like light brown - let it cool down. After it is cold crush it and add it in a mixer to make crumbs strain it with strainer to make ladoo powder when done add 1/2 tsp. cardamom powder and 1/2 cup or 10 tbsp. almond powder. Take small pan add 20 tsp. or 1/3 cup Ghee add 18 tbsp. or 1 cup of jaggerry. When melted add that in Quinoa mix. Mix well and make 10 to 11 pieces of ladoos. Roll them in Poppy seeds to garnish. Ready to eat.


Serving Size: 11 pieces