Ingredients
300 grams ghee
250 grams sugar powder
500 grams besan
5 elaichi ground into powder
Method
1. Melt ghee and add besan in a kadhai. Prefer not using a non stick pan.
2. Mix the mixture well. It may be difficult initially but softens with time.
3. Keep stirring till the colour changes to Golden and aroma of roasted besan fills your kitchen.
4. Place the mixture in a flat plate until it's almost at room temperature.
5. Add sugar and elaichi powder and mox well.
6. Make round ladoos like a ball.
7.Store in a dry container . These last for a month at room temperature.
300 grams ghee
250 grams sugar powder
500 grams besan
5 elaichi ground into powder
Method
1. Melt ghee and add besan in a kadhai. Prefer not using a non stick pan.
2. Mix the mixture well. It may be difficult initially but softens with time.
3. Keep stirring till the colour changes to Golden and aroma of roasted besan fills your kitchen.
4. Place the mixture in a flat plate until it's almost at room temperature.
5. Add sugar and elaichi powder and mox well.
6. Make round ladoos like a ball.
7.Store in a dry container . These last for a month at room temperature.
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