Ingredients: 3 sweet potatoes, 1 cup lotus seed, 8 cashews, 2 tablespoons raisins, 2 teaspoons rose water, 2 tablespoons ghee, 3 tablespoons jaggery powder.

Boil the sweet potatoes in a deep pan until tender. Once they’re cool enough to handle, peel off the skin and mash them.

Heat 2 teaspoons of ghee in a pan and roast the makhanas on a medium flame until they turn crisp and lightly golden. Grid all.

Add the remaining ghee to the pan and sauté the cashews and raisins until they begin to change colour.

Add the mashed sweet potatoes to the remaining ghee and cook for about 2 minutes. Then mix in rose water and jaggery, stirring well. Continue to cook, stirring constantly.

Once thick, grease your palms lightly and shape the mixture into small, even ladoos.