Channa Dal : 1 / 2 kg (coarsely grinded) Besan
Ghee : 1 / 4 kg Preferably home made
Sugar : 275 gms
Nutmeg : 1
Cloves : 15
Raisins : 20-25
1. Firstly heat the ghee in a heavy bottomed pan and roast the besan over low heat. Stir constantly and dont allow any lumps to form. When ghee leaves the sides of the pan, the besan is ready, around 45-50 minutes. The besan should be reddish in colour and give a good aroma.
2. Keep the mixture aside to cool. Grind the sugar in a mixer and add to it.
3. Add the other spices powder (grinded) and mix well with hand. Put 1 raisin inside and make a ladoo.