   Wheat flour | Atta   1 cup    Ghee (melted)  1/4 cup    Sugar   1/2 cup    Cashew nuts   few    Cardamom powder  a pinch
Method:
- In a pan add little ghee and fry the cashew nuts till they turn nice golden brown, Keep it aside.
- In the same pan add the atta and roast it nicely till it gives a nice aroma.
- Roast in a slow flame. Be careful not to get it burnt.
- Transfer the roasted atta  in a wide plate.
- Powder the sugar. Since i don’t have cardamom powder , i powdered 2 cardamom along with sugar.
- Add this sugar powder to the roasted atta.
- Melt the ghee in a pan and ensure the ghee is very hot.
- Add this to the atta, sugar mix and add the roasted cashew nuts.
- Mix well with a spoon. When it is warm and can handle with dry hands, make this into ladoos.
- Store it in a clean dry air tight container. This ladoo will stay perfect in room temperature for 10 days.
- Always handle will clean dry hands.
Notes:
- If you feel the mixture is bit dry after adding ghee,melt 1 -2 tblsp of ghee and add it to the flour mixture.
- If you don’t want to keep this for more days, you can sprinkle few drops of milk and reduce the ghee.
- Adding milk will reduce the shelf life of the ladoo.
