CONTENT

MITHAI

BESAN LADOO
Serving- 15-18 ladoos

INGREDIENTS:
FOR BOORA:
 Sugar-2 cup
 Water- 1/2 cup
 Ghee- 1/2 tsp
 Milk - 1/2 tsp
FOR LADOO
 Besan-2 cups DIRECTIONS:
 Boora -1.5 cup
 Ghee-1/2 cup  Take a pan and add sugar and water in it. On
 Water-1 tbsp high flame boil and stir the mixture continuously
 Cardamom powder-1/4 till the sugar melts. As the sugar melts lower the
tsp flame. Add milk and stir. Stir continuously till the
 Chopped almond, syrup turns thick. When the sugar starts sticking
pistachio, cashew-2 the corners of pan add ghee and mix. Switch the
tbsp flame off and stir. This will prevent the lumps
formation in it. Let it cool.
FOR GARNISHING  Heat the pan on medium flame and add ghee.
 Almond or pistachio Add besan when the ghee turns hot and stir.
slices roast besan till light golden brown colour. After
the release of fragrance add 1 tbsp of water and
mix. When the mixture becomes doughy turn off
the flame and add nuts and cardamom powder.
Let this mixture cool.
 After the mixture is cool mix bhoora into it and
make balls.

Tip : don’t use aluminium

utensil for boora.
 MITHAI

BESAN LADOO
Serving- 15-18 ladoos

INGREDIENTS:
FOR BOORA:
 Sugar-2 cup
 Water- 1/2 cup
 Ghee- 1/2 tsp
 Milk - 1/2 tsp
FOR LADOO
 Besan-2 cups DIRECTIONS:
 Boora -1.5 cup
 Ghee-1/2 cup  Take a pan and add sugar and water in it. On
 Water-1 tbsp high flame boil and stir the mixture continuously
 Cardamom powder-1/4 till the sugar melts. As the sugar melts lower the
tsp flame. Add milk and stir. Stir continuously till the
 Chopped almond, syrup turns thick. When the sugar starts sticking
pistachio, cashew-2 the corners of pan add ghee and mix. Switch the
tbsp flame off and stir. This will prevent the lumps
formation in it. Let it cool.
FOR GARNISHING  Heat the pan on medium flame and add ghee.
 Almond or pistachio Add besan when the ghee turns hot and stir.
slices roast besan till light golden brown colour. After
the release of fragrance add 1 tbsp of water and
mix. When the mixture becomes doughy turn off
the flame and add nuts and cardamom powder.
Let this mixture cool.
 After the mixture is cool mix bhoora into it and
make balls.

Tip : don’t use aluminium

utensil for boora.
 MITHAI

BESAN LADOO
Serving- 15-18 ladoos

INGREDIENTS:
FOR BOORA:
 Sugar-2 cup
 Water- 1/2 cup
 Ghee- 1/2 tsp
 Milk - 1/2 tsp
FOR LADOO
 Besan-2 cups DIRECTIONS:
 Boora -1.5 cup
 Ghee-1/2 cup  Take a pan and add sugar and water in it. On
 Water-1 tbsp high flame boil and stir the mixture continuously
 Cardamom powder-1/4 till the sugar melts. As the sugar melts lower the
tsp flame. Add milk and stir. Stir continuously till the
 Chopped almond, syrup turns thick. When the sugar starts sticking
pistachio, cashew-2 the corners of pan add ghee and mix. Switch the
tbsp flame off and stir. This will prevent the lumps
formation in it. Let it cool.
FOR GARNISHING  Heat the pan on medium flame and add ghee.
 Almond or pistachio Add besan when the ghee turns hot and stir.
slices roast besan till light golden brown colour. After
the release of fragrance add 1 tbsp of water and
mix. When the mixture becomes doughy turn off
the flame and add nuts and cardamom powder.
Let this mixture cool.
 After the mixture is cool mix bhoora into it and
make balls.

Tip : don’t use aluminium

utensil for boora.
 MITHAI

BESAN LADOO
Serving- 15-18 ladoos

INGREDIENTS:
FOR BOORA:
 Sugar-2 cup
 Water- 1/2 cup
 Ghee- 1/2 tsp
 Milk - 1/2 tsp
FOR LADOO
 Besan-2 cups DIRECTIONS:
 Boora -1.5 cup
 Ghee-1/2 cup  Take a pan and add sugar and water in it. On
 Water-1 tbsp high flame boil and stir the mixture continuously
 Cardamom powder-1/4 till the sugar melts. As the sugar melts lower the
tsp flame. Add milk and stir. Stir continuously till the
 Chopped almond, syrup turns thick. When the sugar starts sticking
pistachio, cashew-2 the corners of pan add ghee and mix. Switch the
tbsp flame off and stir. This will prevent the lumps
formation in it. Let it cool.
FOR GARNISHING  Heat the pan on medium flame and add ghee.
 Almond or pistachio Add besan when the ghee turns hot and stir.
slices roast besan till light golden brown colour. After
the release of fragrance add 1 tbsp of water and
mix. When the mixture becomes doughy turn off
the flame and add nuts and cardamom powder.
Let this mixture cool.
 After the mixture is cool mix bhoora into it and
make balls.

Tip : don’t use aluminium

utensil for boora.
 MITHAI

BESAN LADOO
Serving- 15-18 ladoos

INGREDIENTS:
FOR BOORA:
 Sugar-2 cup
 Water- 1/2 cup
 Ghee- 1/2 tsp
 Milk - 1/2 tsp
FOR LADOO
 Besan-2 cups DIRECTIONS:
 Boora -1.5 cup
 Ghee-1/2 cup  Take a pan and add sugar and water in it. On
 Water-1 tbsp high flame boil and stir the mixture continuously
 Cardamom powder-1/4 till the sugar melts. As the sugar melts lower the
tsp flame. Add milk and stir. Stir continuously till the
 Chopped almond, syrup turns thick. When the sugar starts sticking
pistachio, cashew-2 the corners of pan add ghee and mix. Switch the
tbsp flame off and stir. This will prevent the lumps
formation in it. Let it cool.
FOR GARNISHING  Heat the pan on medium flame and add ghee.
 Almond or pistachio Add besan when the ghee turns hot and stir.
slices roast besan till light golden brown colour. After
the release of fragrance add 1 tbsp of water and
mix. When the mixture becomes doughy turn off
the flame and add nuts and cardamom powder.
Let this mixture cool.
 After the mixture is cool mix bhoora into it and
make balls.

Tip : don’t use aluminium

utensil for boora.
 MITHAI

BESAN LADOO
Serving- 15-18 ladoos

INGREDIENTS:
FOR BOORA:
 Sugar-2 cup
 Water- 1/2 cup
 Ghee- 1/2 tsp
 Milk - 1/2 tsp
FOR LADOO
 Besan-2 cups DIRECTIONS:
 Boora -1.5 cup
 Ghee-1/2 cup  Take a pan and add sugar and water in it. On
 Water-1 tbsp high flame boil and stir the mixture continuously
 Cardamom powder-1/4 till the sugar melts. As the sugar melts lower the
tsp flame. Add milk and stir. Stir continuously till the
 Chopped almond, syrup turns thick. When the sugar starts sticking
pistachio, cashew-2 the corners of pan add ghee and mix. Switch the
tbsp flame off and stir. This will prevent the lumps
formation in it. Let it cool.
FOR GARNISHING  Heat the pan on medium flame and add ghee.
 Almond or pistachio Add besan when the ghee turns hot and stir.
slices roast besan till light golden brown colour. After
the release of fragrance add 1 tbsp of water and
mix. When the mixture becomes doughy turn off
the flame and add nuts and cardamom powder.
Let this mixture cool.
 After the mixture is cool mix bhoora into it and
make balls.

Tip : don’t use aluminium

utensil for boora.
 MITHAI

BESAN LADOO
Serving- 15-18 ladoos

INGREDIENTS:
FOR BOORA:
 Sugar-2 cup
 Water- 1/2 cup
 Ghee- 1/2 tsp
 Milk - 1/2 tsp
FOR LADOO
 Besan-2 cups DIRECTIONS:
 Boora -1.5 cup
 Ghee-1/2 cup  Take a pan and add sugar and water in it. On
 Water-1 tbsp high flame boil and stir the mixture continuously
 Cardamom powder-1/4 till the sugar melts. As the sugar melts lower the
tsp flame. Add milk and stir. Stir continuously till the
 Chopped almond, syrup turns thick. When the sugar starts sticking
pistachio, cashew-2 the corners of pan add ghee and mix. Switch the
tbsp flame off and stir. This will prevent the lumps
formation in it. Let it cool.
FOR GARNISHING  Heat the pan on medium flame and add ghee.
 Almond or pistachio Add besan when the ghee turns hot and stir.
slices roast besan till light golden brown colour. After
the release of fragrance add 1 tbsp of water and
mix. When the mixture becomes doughy turn off
the flame and add nuts and cardamom powder.
Let this mixture cool.
 After the mixture is cool mix bhoora into it and
make balls.

Tip : don’t use aluminium

utensil for boora.
 MITHAI

BESAN LADOO
Serving- 15-18 ladoos

INGREDIENTS:
FOR BOORA:
 Sugar-2 cup
 Water- 1/2 cup
 Ghee- 1/2 tsp
 Milk - 1/2 tsp
FOR LADOO
 Besan-2 cups DIRECTIONS:
 Boora -1.5 cup
 Ghee-1/2 cup  Take a pan and add sugar and water in it. On
 Water-1 tbsp high flame boil and stir the mixture continuously
 Cardamom powder-1/4 till the sugar melts. As the sugar melts lower the
tsp flame. Add milk and stir. Stir continuously till the
 Chopped almond, syrup turns thick. When the sugar starts sticking
pistachio, cashew-2 the corners of pan add ghee and mix. Switch the
tbsp flame off and stir. This will prevent the lumps
formation in it. Let it cool.
FOR GARNISHING  Heat the pan on medium flame and add ghee.
 Almond or pistachio Add besan when the ghee turns hot and stir.
slices roast besan till light golden brown colour. After
the release of fragrance add 1 tbsp of water and
mix. When the mixture becomes doughy turn off
the flame and add nuts and cardamom powder.
Let this mixture cool.
 After the mixture is cool mix bhoora into it and
make balls.

Tip : don’t use aluminium

utensil for boora.