3/4 cup Besan, coarsely ground (You can grind pealed chick peas to make fresh flour to get good flavour and color) 3/4 cup powdered sugar 1/4-1/3 cup ghee 1/4 tsp Ilaichi powder 2 to 3 drops saffron colour
Combine together the sugar and saffron colour. Keep aside. Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour. Put the elaichi powder and stir well. Take out from the fire and pour on a thali. Cool completely. Combine together the gram flour mixture and sugar. Divide into 7 equal parts and shape into laddus.