Producer: Priyanka Das Editor: Manuj Yadav
4 cups besan 1 cup ghee 2 cups powdered sugar 1/4 cup coarsely powdered almonds 1/2 tsp cardamom powder
Heat the ghee in a deep non-stick pan; add the besan, mix well and cook on a medium flame for 13 minutes, while stirring continuously.
Transfer the mixture into a plate and keep aside to cool for 1 hour or till the mixture cools down completely.
Add sugar, coarsely powdered almonds, cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
Take a small portion of the mixture and shape it into a round ball.
Garnish the magas ladoos with almond slivers and store in an air-tight container.