Roasted Bengal Gram / Dalia / Pottu kadalai : 2 cups
Sugar : 4 cups
Cardamom : 6-7 nos.
Cashews : 1/3 cup
Ghee : 1/4 cup
- Powder together roasted bengal gram, sugar and cardamom by blending in a mixie.
- Heat 2 tsp ghee in a pan and roast the cashews till golden brown. Break them into tiny bits and add to the above mixture and mix well with your hand.
- Heat ghee in a pan and add a little to the powder to check the heat. If the ghee froths up immediately, then the temperature is perfect. If it doesn't then heat for some more time. You can add a little at a time or all the ghee at the same time to the powder.
- Shape into balls of desired size making sure that the cashew bits are there in all the sweet balls.