Cashew nutsTo taste, roast in ghee until golden brown~½ cupest.
Steps
1
Dry roast the combined mung beans in a pan on low heat until they turn a pale golden color, stirring frequently to avoid burning
2
Transfer the roasted beans to a bowl and let them cool completely to room temperature
3
Grind the cooled beans in a food processor in batches to a fine powder, then sift through a fine mesh sieve to remove any coarse particles
4
Powder the jaggery and combine it with the ground bean flour along with cardamom powder, mixing thoroughly
5
Heat the ghee in a pan and roast cashew nuts until golden, then gradually add the hot ghee with cashews to the powder mixture while stirring continuously
6
Cool the mixture to a warm (not hot) temperature until it is comfortable to handle
7
Take portions of the mixture and roll them firmly between your palms to form smooth, compact balls without any cracks
8
Store the finished laddus in an airtight container, which will keep them fresh for up to one month
PrimedTableBETA
