For tagar:Take 1 cup of sugar in a pan, add ⅓ cup of water in it and cook until sugar dissolves in it. Stir it in the intervals while cooking it and cook until it reaches to its thick consistency.
Add 1 tbsp of ghee while continuously stirring it to avoid clods and keep it aside to cool down.
For the mixtureAdd 150 gms of ghee in the wok and melt it. Add 250 gms of chickpea flour in melted ghee on the low-medium flame and roast while continuously stirring it.
Add more 1 tsp of ghee if the mixture appears dry. Sprinkle some water to make the mixture granular and roast it until water disappears.
Switch off the flame but, don’t stop stirring for 1-2 minutes. Pour the mixture in another bowl to slightly cool it quickly.
Dry rosat chopped almonds and cashew nuts and keep a side. and stir the mixture in intervals.
Add 250 gms of Tagar, roasted dry fruits , 1 tsp of coarsely grounded green cardamoms, 1 smaller sized grated Nutmeg and mix in the mixture.
For LadooTake some mixture in your hands and bind it while rolling in your palms. Bind them and give them the shape of a ball. Prepare all the Ladoos in the same way.
16 Ladoos would be made out of the prepared mixture and you can store them in an airtight container for 10-11 months.
Tip:1The thicker sized chickpea flour is required to make these Ladoo granular.If you use regular besan then you can add 1/4 cup of Suji(Barik rava) in it.
Tip:2Roast chickpea flour on the low flame to avoid such issue. If you would roast it on the high flame then, it would be partially roasted which becomes the reason for its raw taste.
Tip:3When roasted chikpea flour is warm don't add tagar.If you will add Tagar in the warm mixture then, it starts melting which loosen ups the mixture and creates problem while binding the Ladoos. Slightly cool down the chickpea flour and do not decrease its temperature too much.
