Besan Ladoo (ChickPeas Flour Balls)

Sorry to all the ladies from the Ashram for saying that I had this recipe on the blog, for some reason I thought I had posted it. Anyways here's the recipe for besan ladoos, I know we had a blast making them and eating them for our party at the yoga ashram. Jami this recipe is especially for you!!!

3 cups besan(chickpea flour)
1 cup ghee
2 cups sugar ( I used powdered)
1/4 cup almonds chopped finely
1/4 tsp cardamom pwd
1/4 cup pistachios ground into a powder for decoration


Method:

Roast the besan and ghee on a low medium heat foe about 10 to 15 minutes till golden and until you can smell the nice aroma of roasted besan.
Remove from heat and cool for just a few minutes you do not want it to cool to room temperature.
Add the sugar and almonds and cardamom.
Mix well and make small balls.
Dip only the top of the ladoo into pistachio pwd to decorate.
Enjoy!!! Will add pics later.

Unniappam/Neyappam

1 cup rice flour

1/2 cup wheat flour

1 cup jaggery

1/2 cup water

1 banana mashed to a smooth paste

4 green cardamons powdered

1/2 tsp ginger powder

Canola Oil

Method:

Heat jaggery with water and cook till melted completely.

Leave it aside to cool.

Add both flours to the cooled jaggery mixture.

Add the mashed banana and cardamon and ginger powder..

Mix well and keep aside for 2 hours.

Heat the Appakara(a pan with indentations in them), add oil about halfway upto the indentations.

Meanwhile stir the batter add a little water if it's too thick.

Add a tbsp of batter in each cook for about or so then turn and cook both sides.

Remove add more oil if required and cook all the unniappams.

Makes about 20 unniappams.