In a frying pan, dry roast the besan on medium to low heat for about 15 minutes or till it is golden brown in color. Stir it continuously so that the besan is not burned.
Keep on stirring the besan till a nice aroma comes out of it. Then add ghee and mix it well for another 8 minutes. Switch off the flame and add powdered sugar, cardamom powder, raisins and mix well.
Allow the mixture to cool at room temperature. If it's too runny in consistency then wrap the mixture in a plastic film and refrigerate it for 10 to 15 minutes.
Make medium equal sizes besan laddus and store them in an airtight box.
1/3 cup granulated sugar(or you can add more as you like)
2 tbsp white and 2tbsp black chocolate chip
4 tbsp walnuts and almonds, chopped
1 ripe banana, mashed
1 tsp pure vanilla extract
¼ cup oil (I used canola oil)
Preparation:
Start with the wet ingredients. In a mixing bowl, mash the banana with a fork. Then add oil, sugar, vanilla extract and mix well. Beat it with the help of a whisk or an electric mixer for 10 minutes or until it is well combined and keep it aside.
In another bowl, prepare the dry ingredients by sifting all purpose flour, baking powder, baking soda, salt and cocoa powder. Set aside.
In a bowl mix, chocolate chips, walnuts, almonds and 2 tbsp flour. This ensures that the chocolate chips and nuts are evenly spread in the muffins.
Gently fold the dry ingredients into the wet ingredients, a small quantity at a time. Do not over mix. Then add the prepared chocolate chip mixture and fold it in.
Preheat oven to 350 degree F for 10-15 minutes.
Place the muffin liners in a muffin tin. Add the batter to it and bake it for 20 to 25 minutes or until a toothpick comes out clean.
Remove the muffin tin from the oven and let it cool for 5 minutes. After 5 minutes, shift the muffins to a wire rack and let it cool completely.
