Ingredients:
- 200 g chickpea flour flour (besan)
- 125 g ghee, more if required
- 175 g powdered sugar
- 1 teaspoon acradamom powder
- 1-t tablespoons golden raisins
- 10-12 cashewsc chopped, more for decoration
Method:
- dry roast the flour in a heavy bottommed pot until slightly browned, but not burned. It should take about 10-15 minutes
- add ghee and fry for further 15 minutes
- when ghee starts to separate from the flour slightly and the dough doesn’t stick to the sides much, it’s ready
- remove from the heat and add powdered sugar, mix it and as soon as you can handle the temperature knead by hand
- mix in cardamom and raisins and knead until just lukewarm
- form into small balls, if you have issues forming cool the dough in the fridge for a bit
- keeps up to a month