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