They are not as commonly eaten as Besan ladoos but are nutritious and tasty all the same.
Ingredients
2 cup Shingada Flour/Pith
3/4 cup Pure ghee
1-1/2 cup powdered sugar
1 tsp Elaichi Powder
Method
1) Heat ghee in a thick bottom kadai.
2) Add shingada pith and stir-fry over a low heat till it gives an aroma and its colour turns reddish.
3) Let it cool for a while.
4) Add powdered sugar and elaichi powder and mix well with hands.
5) Shape it into walnut sized round ladoos.
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