Besan Ladoo

Ingredients:

• Besan (Gram flour) - 1.5 cups
• Semolina flour (fine sooji) - 2 tbsps
• Ghee - 1/2 cup
• Sugar - 3/4 cups
• Almonds - 4 tbsps(sliced)
• Cardamom seeds - 4 (coarsely grounded)

 Method: 

• Put the besan, sooji, and melted butter in a large frying pan and mix.
• Turn the stove on to medium heat and begin to roast the besan mixture until besan becomes light golden brown in color.
• Stir the mixture continuously for 10-12 minutes with a spatula to prevent burning. 
• Remove the pan from the heat and let the besan cool to a warm temperature.
• While the mixture is warm add and mix the cardamom powder, few of the sliced almonds, and sugar.
• To make the ladoos, take about 2 tablespoons of warm besan mixture into your palm.
• Gently press the mixture between your palms to form a smooth, round ball.
• After making the ladoo, dip it lightly in melted butter or ghee.
• Then lightly touch the part of the ladoo with the butter into the rest of the sliced almonds, so some of them stick to the ladoo.
• Put ladoos back on the plate with the pistachio side facing the top.
• Leave the ladoos on a plate 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.