Maladu or Besan ka laddu
Mung Dal : 1/4 cup
Sugar: 1 Cup
Cardamom Powder, Kismis
Ghee: 1/2 cup
Dry fry Chana Dal & Mung Dal separately till golden brown on slow fire.
Let it cool.
Powder them in Mixie till soft.
If required, seive with chalni and grind the coarse dal once again.
Make sure the Dal powder is as soft as it can be.
Now powder sugar in Mixie to a soft consistency.
Mix Dal powder & sugar powder in the ratio of 1: 1
Add Ilaichi powder and add kismis fried in a little ghee.
Add hot ghee to the mixture and mix well with a spoon.
Or use your hands to mix thoroughly and make balls/Laddu out of that.
Store in tight containers.
