Besan Ladoo

Serves: to make 20 ladoos:

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 mins

10 oz - Gram flour (basen)

2 tablespoons - semolina (fine sooji)

½ cup - ghee (clarified butter)

¼ teaspoon - cardamom seeds

2 tablespoons - cashew nuts (chopped)

2 tablespoons - roast almonds (chopped)

5 oz - caster sugar (superfine sugar)

2 tablespoons - raisins

Mix the gram flour, semolina (sooji) and ghee in a large frying pan (skillet) over a medium heat. Gently roast the mixture until it becomes light brown in colour (the mixture must be continuously stirred with a spatula to prevent burning). Once you smell the roasted smell of flour (about 7-10 minutes) remove from the heat and let the flour cool to a warm temperature. While the mixture is warm, add and mix cardamom seeds, cashews, almonds and sugar.
Once it is thoroughly mixed, take about 2 tablespoons of warm basen mixture into your palm and gently roll it between your palms to form a smooth round ball. Put each ball on a plate and place one raisin on the top. Follow this procedure for the whole mixture.
Allow the ladoos to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.