To begin with Whole Wheat Sonth Ke Ladoo Recipe, heat 1 tablespoon ghee in a heavy bottomed pan. Add gond and fry it on low flame until it puffs up and turns slightly brown in colour. Remove from pan and transfer to a plate.

Add remaining ghee into the same pan. Roast vivatta whole wheat flour on low flame until a nice aroma from the flour is released and ghee separates from the flour. Remove it into a wide bowl.

Add ginger powder and roast for about a minute or until the powder releases nice aroma. Remove from pan and add into the bowl containing whole wheat flour.

Next dry roast grated dry coconut for a minute and then transfer into the wheat flour bowl.

Add the broken jaggery pieces into the same pan and heat it until melted. Once fully melted filter it to remove any impurities. Pour the filtered jaggery syrup into the whole wheat flour bowl.

Grind almonds and cashews into coarse powder and chop the pistachios. Add all the nuts into the bowl.

Crush roasted gond (mastic gum) into very small pieces. Add it to the bowl as well.

Mix all the ingredients well. Wait until heat reduces to bearable amount to touch. Make lemon sized balls and shape them into round shapes.

Store Whole Wheat Sonth Ke Ladoo in an airtight container, as they stay good for about 3 to 4 months.

Whole Wheat Sonth Ke Ladoos are usually made and eaten during the winter season to provide warmth to the body. You can also serve them as a tea time snack with a hot cup of Masala Chai.