Ingredients:

• Sev – 250 g
• 2 cups – Besan
• 1 cup – Sticky Jaggery
• 1/2 cup – Water
• a pinch – Salt
• 1 tbsp – Oil
• 1/2 tsp – Cardamom powder
• 2 tsp – Ghee
• Oil to deep fry

Method:

1. Mix besan with the salt
2. Add 1 tbsp of oil
3. Add water and make a stiff paste
4. Heat oil in a pan and saute the sev till crisp
5. Drain and keep aside
6. Mix the jaggery with water
7. Cook slowly until it melts
8. Strain through a thin cloth.
9. Pour this syrup in the pan, heat till it thickens
10. Remove from fire and stir in the sev and cardamom powder
11. Cool slightly
12. Now grease your palms with ghee, take a portion of the mixture and shape into small rounds
13. Cool completely
14. The ladoos should be crisp outside and sticky and chewy inside.