INGREDIENTS:
1.5 cup mawa (khoya)
1/4 cup chenna
1/4 tsp cooking soda
3 tbsp flour (maida)
ghee / oil to deep fry
1/4 tsp green cardmom powder
2 cups sugar

METHOD
Sieve the besan through a fine sieve and set aside.Coarsely grind cashewnuts and almonds and keep aside.Melt ghee in a karahi.Add besan and cook over low heat till besan is well done and gives an aroma. This normally takes 15-20 minutes.Add cardamom powder,ground cashewnuts and almonds.Stir and take it off the heat.
Let it cool for a while.Finallly add the powdered sugar and mix well.

Put 1 tsp of ghee on the top side and layer it all over the roled side. Sprinkle dry flour over it. Now cut a radius from the middle to an edge and roll in a swiss role fashion till the whole circle is rolled.

Shape it into walnut sized spherical shape ladoos and store it in an airtight container.

Tip: While serving besan ladoos that have been kept for a few days in the refrigerator,warm them for 15-20 seconds in the microwave.They will not only become soft but also seem freshly made.