04/08/2025
๐๐๐ง๐ญ ๐ญ๐จ ๐๐จ๐จ๐ค ๐ฌ๐จ๐ฆ๐๐ญ๐ก๐ข๐ง๐ ๐ฌ๐ฉ๐๐๐ข๐๐ฅ ๐ญ๐ก๐ข๐ฌ ๐๐๐ค๐ฌ๐ก๐ ๐๐๐ง๐๐ก๐๐ง ? ๐๐ซ๐ฒ ๐ญ๐ก๐ข๐ฌ ๐๐๐๐๐จ๐จ ๐๐๐ฌ๐๐ง ๐ซ๐๐๐ข๐ฉ๐ ๐ฆ๐๐๐ ๐ฐ๐ข๐ญ๐ก ๐๐ซ๐ข๐ญ๐๐ง๐ง๐ข๐ ๐๐ฎ๐ซ๐ ๐๐จ๐ฐ'๐ฌ ๐๐ก๐๐. ๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
โข1.5 cup of Britannia Pure Cow Ghee
โข4 cup besan / gram flour
โข4 tbsp rava/ semolina, coarse
โข4 water
โข2 cup powdered sugar
โข1 tsp cardamom powder
โข4 tbsp pumpkin seeds
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐:
- In a pan, heat ยพ cup ghee and add 2 cup of besan.
-Cook until the besan absorbs all the ghee.
-Add 2 tbsp semolina and continue to roast till the besan turns aromatic.
-Keep roasting on low flame till the ghee releases from the sides and turns golden brown.
-Sprinkle 2 tbsp water and mix well. This helps the besan and semolina to turn to a rainy texture.
-Cook till the mixture turns aromatic.
-Transfer to the plate and cool completely.
-Once the besan mixture is cooled, add 1 cup powdered sugar, ยฝ tsp cardamom powder and mix well.
-Also, add 2 tbsp of roasted pumpkin seeds and mix well.
-Shape the ladoo and garnish it with pistachios.
Enjoy...!
