1. In a medium bowl, mix all the ingredients together. Gradually add margarine in and mix them all well.
2. As the batter gets crumbly, knead and roll it into a long stick then wrap it with the cling wrap and leave the dough for about 10-15 minutes.
3. Unwrap the dough and cut into your preferred bite size.
4. It would be nice if you cut it using the cookie cutter. I don’t have one, so after cutting it using the normal knife, I had to roll the small piece once again so that it has a better looking cookie shape.
5. Arrange the slices on a baking sheet or aluminum foil about 1-2 inch apart.
6. Bake in the preheated oven until firm but not browned, 180°F C for about 15 minutes.
1. Dry roast the besan in a kadai or pan on slow flame for about 1112 mins.
2. Keep on stirring continuously right from the beginning, so that the besan is not burned and so that there is even browning.
3. While roasting the besan, melt the ghee and keep aside. After 1112 minutes of total roasting time, add the melted ghee and continue roasting the besan for some more 56 minutes stirring continuously.
4. The besan would start to give a nice nutty fragrance and will start releasing ghee. Once you get a strong nutty fragrance then switch off the fire. Remove the pan from the stove and keep down.
5. Add powdered sugar or boora, for best taste use the boora.
6. Stir well so that no lumps are formed. Add the powdered cardamom and raisins. you can also add chopped dry fruits at this stage. stir well.
7. Once you have mixed the besan ladoo mixture well then let it cool down to room temperature.
8. Make small or medium sized besan ladoos and store them in air tight container.
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