Add the semolina and the ghee. Mix well until well combined.
Roast the mixture on low-medium heat for 10 to 15 mins.
Toss the raisins in a dash of ghee.
Toast chopped almonds for 1 to 2 mins.
Remove besan mixture from heat and set aside in a bowl to cool.
Now add the sugar, cardamom and half the almonds to this mixture.
Shape the mixture into small laddoos. Garnish with remaining almonds.
Recipe courtesy: Dhivya Karthik
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.