NEEDED
2 cups - jada besan / gram flour (this flour will be little rough )
2 cups - piti sugar / sugar powder
1 cup - melted ghee
1/2 tsp - elachi powder
a pinch - joyful powder
little kismis/raisans - roasted in ghee
a pinch saffron strands (opt)
METHOD
- take a thick bottom pan , add the gram flour and the melted ghee .
- mix well and keep on the flame , low heat throughout.
- stir continuous , so the it doesnt get burnt and stick to the bottom .
- Keep stirring till the coloe slightly changes and nice aroma comes .
- (It will be in a thick dosa batter consistency)
- (It will take around 20 to 30 min )
- now add the roasted kismis , mix well .
- put off the flame and stir constant for another 5 min .
- keep aside for 20 min .
- when there is light heat , add the sugar powder , elachi powder, joyful powder and mix well .it will become thick.
- make small ladoos.
- (at 1st it will b very soft and collapsable , when it cools it will become firm )
NOTE
- Low heat throughout.
- Should not mix sugar powder when batter is hot , then the sugar will dissolve and will loosen the besan batter.
- Will take time to set.(harden)
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