INGREDIENTS:
Gram flour/ Besan- 1 Cup
Clarified Butter/ Ghee-1/4 cup
Powdered Sugar/ Boora- 3/4 cup
Green cardamom Powder-1/2 teaspoon
Nuts- Mix of Almonds, Cashews and Pistachios(All chopped)- 1/2 cup
DIRECTIONS:
In a wok or non stick pan add Besan. Roast the besan on low flame.
Roast until the besan turns aromatic and dark golden in color.
Add ghee to it.
Stir well and roast it further for 5-7 minutes.
Add nuts and cardamom powder also. All the nuts will get roasted in the hot ghee and besan mix.
Switch off the flame when the ghee begins to ooze out from the flour.
Cool down the mix little bit so that it is easy to handle.
If you will add powdered sugar to hot besan mix it'll release moisture. And the besan mix will become lumpy and moist.
Add powdered sugar when the mix is at room temperature. Start making ladoos. Divide the mix in lemon size balls and tightly bind each ball in a closed fist.
Garnish with some chopped nuts.
Store besan ladoo in air tight jars. |