• 500 gm besan, sifted
  • 500 gm ground sugar
  • 200 gm ghee
  • 1 tsp green cardamom or elaichi , powdered

Heat the ghee until it smokes, then lower the heat. Add the besan and fry on a medium heat until it is a golden colour. Take it off the fire for two or three minutes and add the sugar.

When it is cooled to a comfortable temperature, grease your palms with ghee and form the mixture into balls.

Set aside to cool and harden. Store in air-tight containers.