Sweet Suji and Besan Ladoo with Jaggery

1.In a large pan, heat the ghee over medium heat until melted.

2.Add the semolina (suji) to the pan and roast it, stirring continuously, until it turns golden brown and aromatic, about 5-7 minutes.

3.Next, add the gram flour (besan) to the pan and continue to roast for another 5-7 minutes, stirring constantly to prevent burning.

4.Once both the semolina and gram flour are roasted, reduce the heat to low and add the grated jaggery (¾ cup) to the mixture. Stir well until the jaggery (¾ cup) melts and combines with the roasted flour mixture.

5.Add the chopped nuts and cardamom powder (½ teaspoon) to the mixture, stirring to incorporate them evenly. If using grated coconut, add it at this stage as well.

6.Remove the pan from heat and allow the mixture to cool slightly until it is manageable to handle.

7.Once the mixture is cool enough, grease your hands with a little ghee and take small portions of the mixture to shape into round balls (ladoo).

8.Place the formed ladoos on a plate and let them cool completely before serving.