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Ingredients:
2 cups besan (chickpea flour),
1 1/2 cup powdered sugar,
1 cup ghee,
1/4 cup warm milk,
A pinch of saffron (kesar),
1 tsp ground elaichi (green cardamom),
A handful of chopped dry fruits.

Method:
Mix saffron in warm milk and keep it aside. Melt ghee in a non-stick kadhai and add flour to it. Mix well and cook on low flame stirring continuously until it is fragrant and turns light brown in color. This process will take time, so be patient. Take care that the mixture does not burn or become dark brown in color. Else it will turn bitter. When the mixture starts leaving out ghee, sprinkle milk. If the mixture is cooked properly, milk would splutter as soon as you add it to the besan mixture. Now add sugar and ground elaichi and mix properly. Remove from flame and let the mixture cool down a bit. Then add dry fruits and roll out small laddoos.