Ingredients:
Cashews 1/2 Cup
Dalia / Roasted Gram / Putnala Pappu 1/3 Cup
Sugar 1/2 Cup
Ghee 1 – 2 Tbsps
Dalia / Roasted Gram / Putnala Pappu 1/3 Cup
Sugar 1/2 Cup
Ghee 1 – 2 Tbsps
Method of preparation:
Grind roasted gram into fine powder using a spice blender.
Grind sugar into fine powder and keep aside.
Warm up the ghee and keep aside.
Grind sugar into fine powder and keep aside.
Warm up the ghee and keep aside.
Heat a tsp of ghee in a pan, add cashews and roast them on low flame till golden brown in color.
Cool the cashews to room temperature.
Grind half the cashews into coarse powder and very finely chop the other half.
Cool the cashews to room temperature.
Grind half the cashews into coarse powder and very finely chop the other half.
In a mixing bowl, add cashew powder, chopped cashews, roasted gram powder, sugar and remaining ghee.
Take a small handful of mixture and roll it into lime sized laddu with help of hands.
Add another tbsp of ghee if necessary.
Repeat the same with remaining mixture.
Store the cashew laddu tight in a dry jar and they stay fresh for couple of weeks.
Take a small handful of mixture and roll it into lime sized laddu with help of hands.
Add another tbsp of ghee if necessary.
Repeat the same with remaining mixture.
Store the cashew laddu tight in a dry jar and they stay fresh for couple of weeks.
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