| 1 minute to read
Besan Ka ladoo
- Chana dal 80g
- Kaju 25g
- Ghee 25g
- Elichi powder
Dry roast chana dal. Let it cool down. Add the chana dal in small batches to a food processor, or blender and process until pulverized and smooth.
Run through a sieve to remove any large particles.
Roast the besan in a kadhai for 15 to 20 minutes, or until besan start to give off a nutty aroma and are lightly browned.
Now add elichi powder and stevia and mix throughly.
Now add ghee and combine everything together and then add crushed kaju. Sprinkle very little water.
Let the mixture cool down. Take small portions and roll to balls. You can make about 5 ladoos. Garnish with kaju
Macros mentioned per piece