Jeera laddu
Ingredients:
Atta (wheat flour)- 1 cup
Jaggery 1/2 Cup
Clarified butter or Ghee- 1/2 cup
Cumin seeds 1/4 cup
Hing - 1/2 tsp
Salt 1/2 Tsp
Method
Heat 1/4 cup ghee in a pan over medium heat. Once melted, reduce the heat to low and add the wheat flour.
Roast gently, stirring continuously, until the flour is well-coated with ghee and releases a pleasant aroma. Do not over-roast or brown too much. Transfer to a plate and set aside.
Using the same pan, pour in the remaining 1/4 cup of ghee and warm it over low heat. Add cumin seeds and roast slowly until they change color and release a fragrant aroma. Keep the heat low to avoid burning (burnt cumin can taste bitter).
Add crushed jaggery to the pan and mix well with the ghee and cumin. Cook on low heat for 2–3 minutes until it softens and blends. Add a pinch of hing and salt, and mix well.
Add the roasted wheat flour to the jaggery mixture. Mix thoroughly on low heat until everything is well combined.
Turn off the heat and mix for another minute.
Let the mixture rest for about 10 minutes, until warm but safe to handle.
While still warm, take small portions and shape into round laddus using your hands. Save the laddus in an air- tight container.
The Jeera Laddu is now ready to be offered to Lord Jagannath.