Besan Ladoos

Ingredients:

• 2 cups besan flour

• 1 cup powdered sucanat or jaggery

• 6 Tbs ghee (plus a few more for helping with rolling balls)

• ¼ cup sooji powder (fine)

• 2 pinches salt

•   Assorted nuts

• 2 pinches salt

• ½ tsp cardamom powder

• 2 tsp fresh peeled and grated ginger

• ¼ cup sesame seeds for garnish

Directions:

• Dry roast besan flour until golden brown & aromatic on medium heat being sure not to burn or cook too quick (approx. 10 minutes), stirring continuously

• Halfway through, add in: 6 Tbs ghee + 2 Tbs each of various assorted nuts such as cashew pieces, pistachio, almond slices, pecans or walnuts

• Add salt, stir well and remove from heat

• Transfer to large bowl

• Let cool until warm

• Add sugar and cardamom and ginger

• Squeeze with hands forming small balls, adding more ghee if needed and press into small balls

• Have a little melted ghee and dip a little part of each ladoo into ghee and then roll in a bowl of sesame seeds to garnish with sesame seeds

• Makes 15+ ladoos

Store outside of refrigerator for up to three weeks.

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