Besan 250 gms Desi ghee 200 gms Bhura or castor sugar 300 gms Turmeric 1/4 tsp Dissolved saffron 1 tbsp Silver vark (optional) 1 no. Paper cups 10 nos.

- Cook besan with ghee on slow fire until besan is cooked (keep stirring fast as the besan may stick to the bottom and burn.) - When besan gets light brown color(10-15min) its indication that is cooked. - Remove from fire and transfer to a bowl, add turmeric and let cool down a bit. - When half cold add castor sugar and mix well until sugar is dissolved. - Keep the mixture in a cool place and let cool completely. - When cold make balls of equal size and shape into ladoos. - Coat with small piece of vark( optional) - Put in a paper cups and dot with saffron