Shri Ganeshas Sweet Laddus

Melt the butter and ghee in a thick bottomed frying pan, using a low heat. Add the chickpea flour and stir with a wooden spoon.

After 15 minutes of continuous stiring the flour should be sufficiently roasted that a nutty aroma flows out. Now add the grated coconut, chopped almonds and ground cardamom (or cassia). Roast for another 2 minutes, mixing the ingredients well. Remove the pan from the heat, add in the powdered sugar (or Sharkara), mixing thoroughly. Use a fork to press out any lumps until you have a smooth mixture. Put to the side for a few minutes for it to cool down.

When the mixture is cold so far, that you can touch it, moisten hands and form 12-15 walnut-sized balls.

Variation: You can also spread the mixture on a baking tray and cut it into diamond shaped pieces after cooling. Instead of almonds, try chopped walnuts.

Laddus can be kept in the refrigerator for up to a week.

Laddus decrease Vata and Pitta dosha, but increase Kapha.