Besan Laddu

Ingredients:

400 gms Besan
225 gms Ghee
450 gms Sugar - powder
50 gms Cashew - bits
50 gms Raisins - optional
5 gms Cardamom powder
75 ml Milk - boiled and cooled

Method:

In a thick pan, heat ghee, and fry besan on a medium flame. Keep stirring continuously.

After about 20 minutes (besan becomes little fluffy) add cashew bits. Continue to mix till besan changes colour and cashew has turned golden.

Switch off and add 75 ml of milk and mix very well. Keep stirring for 2-3 minutes. Let it cool till lukewarm - add powdered sugar, raisins and cardamom. Mix and make laddus.

Makes about 30 laddus.

Fried Gram Laddu

Ingredients:

300 gms Fried gram
100 gms Dry grated coconut
300 gms Jaggery
100 gms Ghee
5 gms Cardamom powder

Method:

Powder fried gram in a mixer, and sieve it.

Powder coarsely, dry grated coconut in a mixer.

Grate jaggery ball, and mix with the above ingredients.

Take one handful at a time, of the above mixture in a mixer and run for a few seconds, so that the ingredients mix well.

Add cardamom powder and mix. Heat ghee and pour the melted ghee and mix. Make balls immediately.

Makes about 28-30 balls.

Til Laddu

Ingredients:

300 gms Nylon til
350 gms Jaggery
200 gms Dry grated coconut

Method:

Fry til 1 tbsp at a time, in a pan, till they puff, on a low-medium flame. When cool, powder coarsely in a mixer. Grate the jaggery ball. Take grated coconut in a mixer one handful at a time and powder coarsely.

Mix all the 3 ingredients with the hand, take one handful at a time in a mixer, run for a few seconds, just to mix everything, and make balls immediately. Can be stored for 2 weeks.

Makes about 30-35 balls.