Sethora Laddu | Sonth ke Laddu


  • 1 kg jaggery (finely) or as per taste
  • 800 grams desi ghee 
  • 300 grams flaxseed
  • 200 grams gond (gum)
  • 150 grams wheat flour
  • 150 grams dry ginger powder
  • 100 grams fenugreek
  • 100 grams makhana
  • 100grams almonds
  • 100 grams raisin
  • 100 grams coconut grated
  • 100 grams chuhara (seeds removed)
  • 100 grams carom seeds
  • 50 grams cashew nuts
  • 50 grams Chiroji
  • 50 grams turmeric powder
  • 50 grams black pepper powder

Steps in Making

  • Put flaxseed in a pan and dry roast it, and then put it in the mixer and grind it finely.
  • Dry roast the fenugreek and put it in the mixer and grind it finely.
  • Dry roast the carom seeds and grind them finely.
  • Now put 250 grams of ghee in a pan and heat it, then add all the whole dry fruits and fry till it becomes light golden and then take it out and grind it coarsely.
  • Put gum in the remaining oil and fry it on medium flame till the gum swells and then grind it.
  • Fry the grated coconut in the remaining ghee till it turns light pink.
  • Now put flour in the same ghee and fry it for 7-8 minutes on low flame.
  • Now put one spoon of ghee in a pan and fry the turmeric on low flame.
  • Similarly, add little ghee to ajwain and black pepper powder and roasted fenugreek powder and fry it lightly.
  • Now put jaggery, roasted ground flaxseed, dry ginger powder, and all the ingredients in a big vessel and mix it well by mashing.
  • Now heat the remaining ghee slightly and mix little by little ghee in the prepared mixture.
  • Add hot ghee, mix it well and make big or small sethaura laddus as per your choice.
  • Similarly, make all sethaura laddus. Sethaura can be made once and filled in an air-tight container and eaten for several months.
  • Our sethora is ready.