Putnala laddu (dalia/roasted chickpeas balls) ? diwali special

Ingredients

• 2 cups Putnaala Pappu (Dalia/Roasted Chickpeas)
• 1 ½ cups Sugar (or more according to your sweet buds)
• ½ cup Ghee (Neyyi, Clarified Butter)
• Some Cashews, halved
• Some Raisins
• Some Cardamom Seeds/Powder

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Preparation

• Mix dalia + sugar together and make into a fine powder using a blender. Keep aside.
• In a pan, heat ghee and add cashews + Raisins and fry for some time until cashews turn golden brown and raisins puff up.
• Pour this hot ghee on top of powdered dalia + sugar mixture. Add cardamom powder/seeds to the mixture. Using a spoon mix the dalia powder well until it absorbes the hot ghee.
• Let it cool down a bit (not too cold) and take small portions of the mixture and shape into balls. Repeat the same process with entire mixture.
  
• Place on a plate to dry for some time and store in an airtight container.
• These can stay fresh up to a week to 10 days.

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