Ingredients:

Besan – 1 cup
Sugar – 1/2 cup [powdered]
Milk[warm] – About 1/4 cup [This is optional; skip if you plan to keep the ladoos for more no. of days]
Ghee – 1/4 cup
Powdered Elaichi – 1/2 tsp
I sometimes also add badam and pista powdered along.

For garnishing:

Broken cashews and raisins
Ghee

Method:

Heat the ghee in a small wok, add the cashews and fry them first until they turn golden. Switch off the flame, remove them and add the raisins immediately. Keep aside.

Now, take a wok. Add the ghee. As it melts, add the besan and keep stirring on a low flame till the raw smell goes and an aroma arises. Cook well patiently so that the ladoos do not taste raw.

Now switch off the flame and add the powdered sugar and mix well. Add the milk little by little, as much as you need to make the ladoos comfortably. Garnish with the cashews and raisins. Shape them into round ladoos when the temperature is tolerable for you (should do when it is hot only though 🙂 ). Store in air tight containers and close it when they have cooled down.
Gorge upon them!

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