INGREDIENTS
Gram flour (besan)
4 cups
Cashewnuts
12-15
Almonds
12-15
Ghee
1 cup
Green cardamom powder
1 teaspoon
Powdered sugar
2 cups
Gram flour (besan) 4 cups
Cashewnuts
12-15
Almonds
12-15
Ghee
1 cup
Green cardamom powder
1 teaspoon
Powdered sugar
2 cups
METHOD:
Sieve the besan through a fine sieve and set aside. Coarsely grind cashewnuts and almonds and set aside. Melt ghee in a kadai. Add besan and cook on low heat till the besan is fragrant and well done. This normally takes about fifteen to twenty minutes. Add cardamom powder, cashewnuts and almonds. Stir and take it off the beat. Let it cool for a while. Add the powdered sugar and mix well. You may use your hands to mix this. Shape into walnut sized round laddoos and store in an airtight container when completely cooled.
Sieve the besan through a fine sieve and set aside. Coarsely grind cashewnuts and almonds and set aside. Melt ghee in a kadai. Add besan and cook on low heat till the besan is fragrant and well done. This normally takes about fifteen to twenty minutes. Add cardamom powder, cashewnuts and almonds. Stir and take it off the beat. Let it cool for a while. Add the powdered sugar and mix well. You may use your hands to mix this. Shape into walnut sized round laddoos and store in an airtight container when completely cooled.
