How to make gluten free indian dessert laddu

In a skillet, melt 2 Tbs of butter and fry: 2 Tbs of chopped cashews, 2 Tbs of sultana raisins. When the raisins get plump and the nuts start to darken, take them off the flame and set them aside

In a skillet, heat 1/2 cup of unsalted butter (1 stick) until it foams and clarifies.

When the butter has melted add in: 1 cup of sifted besan (chickpea flour).Add the flour a bit at a time on a low heat, and keep stirring. The flour should not brown, just turn a nice, golden color.

If you need to add a bit more melted butter to things to keep the flour moist, no problem, just do so.

When the flour is nice and golden, take the pan from the fire and set it aside. When things have cooled a bit add in: 1 cup of powdered sugar 1/2 tsp of ground cardamom, fried cashews,and raisins.

Mix everything together well. If you need more melted butter to make things hold together... go ahead. Separate the dough into 12 portions....and roll each one into a ball.

Store them in an airtight container in the fridge. Let them warm a bit before eating.

I like to serve them with a nice cup of tea. Enjoy.