Ingredients
- Besan flour/ Kadalai Maavu / Chickpea flour - 1 cup
- Powdered Mishri Sugar / Powdered Normal Sugar - ½ cup
- Ghee - 3 Tbsp
- Elaichi Powder - ½ Teaspoon
- For the replacing the sugar with jaggery see notes section below
Instructions
- Heat a kadai and dry roast the besan flour till it releases the aroma.
- Take care not to brown the flour as it will give a burnt taste to the ladoo.
- Allow the flour to cool and sieve.
- Mix the powdered sugar with elachi powder and add to the cooled flour.
- Melt Ghee in a kadai.
- Add the melted warm ghee to the flour and mix evenly.
- The ghee should be added when warm or else it will be difficult to roll out the ladoos.
- Roll them into even sized ladoos and garnish with preferred nuts.