Boondi Ladoo

How to make Boondi Ladoo:

1. In a non stick pan, melt 2 tbsp butter. Mix in gram flour and roast it stiring constantly on a low heat to prevent burnining and lumps. Do not let it burn.
2. After about 5 minutes, when nice aroma releases and besan has changed to a darker color add the rest of the butter. The flour will absorb all the butter and bocome a mass. Keep stiring it for another 15 minutes. It should have a nice golden color.
3. Remove from the heat and let it cool but do not let it get to cold. The mixture should have a little nutty taste.
4. Then roast few cashew nuts in 1 tsp oil.
5. Add chopped cashews to the rosted besan.
6. Add sugar, cardamom powder to the grinder and grind it to a fine powder
7. Add sugar and raisins to the rosted mixture and mix thoroughly. Make sure that the rosted besan is not to warm, otherwise the sugar will melt. Mix and knead well with your heands.
8. Now take small portion of the mixture and try form ping-pong size balls. You will be able to make about 14-16.
9. You can store them in tight air container for 2 weeks.

Tip:

• If the besan ladoo tastes bitter it means besan is not roasted well. That's why besan should be roasted always on low heat.