Preparaing Besan

• Put besan in a heavy bottom vessel and roast it on a medium flame.
• This will remove moisture from besan. Once besan gets roasted, add 200g ghee.
• Cook for 15-20 minutes on a low flame. During this, sprinkle some water droplets at some intervals.
• When besan starts turning golden in color and releasing aroma, add a pinch of haldi and crushed cashews. Mix well.
• Cook for 3-4 minutes on low flame. Switch off the flame and allow the mixture to cool down.
• Once the mixture has cooled down completely, add elaichi powder and bura. Do not add sugar, use bura only.
• If required, you can add the remaining 50g ghee. Make sure the ghee is in liquid form before adding it to the mixture.
• Taste the mixture and check if sweetness is appropriate.
• Now, you can make laddus of the desired size. Garnish the laddus with chopped pista.
• These laddus can be stored for a month.