Besan Roll Mithai

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Heat ¾ cup ghee in a kadai, add 2 cups besan and cook until it absorbs all the ghee.
2. Add 2 tbsp semolina (rava) and roast until the besan smells aromatic.
3. Keep roasting on low heat until the ghee separates from the sides and the mixture turns golden brown.
4. Sprinkle over 2 tbsp water and mix well, so the besan and rava turn grainy. Cook until aromatic.
5. Transfer to a plate and let it cool completely.
6. Once cool, add 1 cup powdered sugar and ½ tsp cardamom powder and mix well.
7. Add 2 tbsp roasted pumpkin seeds and mix well.
8. Shape into ladoos and garnish with pistachios.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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