1 cup Besan (Gram Flour)
1 tbsp Ghee (Clarified Butter)
2 cup Rava (Semolina)
1 cup Sugar
1-2 cup Water
Sliced Almonds and cashews to garnish
Take the ghee in a non-stick pan. Once the ghee is melted add rava to
it and half roast it till it becomes faint light pinkish and starts
giving out roasted smell. Don’t overcook it.
Then add the besan to it and roast again for about 5 mins till the mixture becomes golden brown in color.
Along with this, keep another pan to make the sugar syrup with all the
sugar and water. Keep stirring the sugar syrup and check the
consistency till it comes to single-wired texture (take a little sugar
syrup between your fingers and check to see that the syrup forms a
single strand as you pull your fingers apart).
Take the rava-besan mixture in a plate and allow it to cool. Once the
sugar syrup is done, don’t let it cool much, and add it to the rava
till it becomes like a thick paste. Keep adding the syrup a little at a
time, just enough so you can make a loose ball when you take some
mixture in your hand.
Mix everything well and let it rest for 7-8 hours or even for
overnight, to be on the safer side. You can see that the mixture when
cooled enough, it becomes a bit thicker than before; Make laddus out of
it and garnish them with sliced almonds and cashews.
These can be stored in an air-tight container for about 10-12 days at room temperature, and more if refrigerated.
Recipe courtesy of Mansi Desai from http://funandfoodcafe.com