Cooking Instruction

1. Boil soya nano chunks in water with a pinch of salt for 5-7 minutes until soft. Drain and squeeze out excess water.
2. Dry roast the soya nano chunks in a pan for 3-4 minutes until they turn slightly crisp. Keep aside.
3. Heat ghee in a pan and roast the besan on low flame for 10-12 minutes until golden brown and aromatic.
4. Stir continuously to avoid burning. The besan should release a nutty aroma when ready.
5. Turn off the heat and add roasted soya nano chunks, powdered sugar, cardamom powder, sesame seeds, grated coconut, and chopped nuts to the roasted besan.
6. Mix well while the mixture is warm.
7. Grease your palms with ghee and shape the mixture into small round ladoos while it’s still warm.
8. If the mixture feels dry, add a little more melted ghee and mix again.
9. Let the ladoos cool and set for 1 hour before storing them in an airtight container.