Besan mawa ladoo

Ingredients

• 1.5 cup besan(chickpea flour)
• 1 cup mawa(khoya)
• 1.5 cup powdered sugar
• 1/2 cup ghee(clarified butter)
• 1 teaspoon cardamom powder
• 2 tablespoon chopped cashews

Steps

1. Heat mawa till it loosens up and changes it's color slightly.
2. Remove mawa and let it cool. In the same kadhai, add ghee and besan, and cook till besan changes its color, and a nice fragrance is coming from it.
3. Switch off the flame, sprinkle 2-3 teaspoon of water, it will start bubbling. Quickly switch on the flame and again cook till bubbles settle down a bit.Remove from the flame and let it cool down.
4. When it is slightly hot(you can bear the temperature with your bare hands), add cardamom powder, mawa and cashews. Mix well till mawa blends with besan nicely.
5. Add sugar and mix well. Grease your hands and start making ladoos. Give them nice round shape and you can enjoy your besan mawa ladoos.
6. Note: you can store these ladoos in air tight container. They have a shelf life of 6-7days.