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- 1 cup besan
- 3 teaspoons ghee
- Jaggery as per taste
- Ground nutmeg (a pinch)
- Almonds or pistachios
- Take a pan, and add the ghee and besan. Keeping the heat low, gently toast the besan flour and stir continuously to avoid burning, and to break the lumps.
- After 10-12 minutes, the flour will start loosening up, and become light and fluffy. Continue roasting for another few minutes, until it turns light golden brown.
- The ghee will now start separating from the mixture, giving an aromatic flavour.
- Turn off the heat. Take out the flour into a bowl and allow it to cool. Add saffron, nutmeg, jaggery, and almonds/pistachios, when it is lukewarm, and mix gently.
- Apply ghee on your palms and start moulding this mix into small round balls.
- Roll the laddoos in pistachios or almond powder if you prefer.
- The besan laddoos are now ready to serve!
- Take a few rose petals and rinse them about 2-3 times.
- Dry them using a cotton cloth.
- Dehydrate the petals in a microwave or oven, and if you prefer them sweetened, sprinkle some powdered sugar on top.
I hope you have a great time preparing these besan laddoos, which will be an absolute hit, this Makar Sankranti!
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