Ingredients
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12 to 15 cashews
-
12 to 15 almonds
-
225 grams ghee
-
400 grams jada besan (coarse chickpea/gram flour)
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1 teaspoon ground green cardamom (See notes)
-
250 grams confectioners’ sugar
Directions
A very popular Besan Sweet
Note:- To grind cardamom for sweet dishes: Grind a few green cardamoms (whole pods)
with a little sugar. You can store the ground mixture in an airtight jar for use in sweet dishes and
desserts.
Chef’s tip:- Laddoos that have been kept for a few days in the refrigerator should be warmed
for 15 to 20 seconds in a microwave oven to soften and refresh them.
Steps
|
1
Done
|
Put the cashews and almonds in a spice grinder, and coarsely grind them. Transfer to a large bowl and set aside. |
|
2
Done
|
Place a nonstick wok over medium heat and add the ghee. When the ghee melts, lower the heat to low and add the besan. Cook, stirring continuously, for 15 to 20 minutes or until the besan is fragrant and light brown. |
|
3
Done
|
Add the cardamom and ground nuts. Stir well, then remove from the heat. Let cool for about 15 minutes. |
|
4
Done
|
Add the confectioners’ sugar and stir well. You may use your hands to do this. |
|
5
Done
|
Shape into walnut-size round laddoos and arrange on a serving plate. Serve. Store leftover cooled laddoos in an airtight container in the refrigerator. |
