Add Ghee and heat, till it melts and starts bubbling.
Add peanuts and sesame seeds, take off fire.
Mix well till well blended.
While still hot, shape into ping pong ball size ladoos, with moist hands (apply Ghee on your hands).
Allow to cool completely, before storing in airtight container.
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.