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Besan Ke Laddu: Teej rajasthani sattu special

3/4 cup Besan, coarsely ground (You can grind pealed chick peas 
to make fresh flour to get good flavour and color)
3/4 cup powdered sugar
1/4-1/3 cup ghee
1/4 tsp Ilaichi powder
2 to 3 drops saffron colour
 Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low
flame and keep on stirring continuously till it becomes golden
brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour mixture and sugar.
Divide into 7 equal parts and shape into laddus.
Rekha (Minnetonka)

Sweets-Dessert,North Indian
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