• 1 kg. powdered sugar;
• 1/2 kg. flour;
• 100 g. cashewnuts, chopped fine;
• cardamom powder to taste;
• 1 tsp. salt;
• 1/2 kg. ghee.

1. Mix flour and salt well. Heat one cup ghee and add to the flour. Mix well and add enough water to bind to a smooth dough. Divide the dough into lemon sized balls and roll out into small puris. Heat the remaining ghee and deep fry the puris till done and crisp. Remove the puris from ghee. Deep fry the cashewnuts in the same ghee till light brown. When cool, grind the puris in a mixie to a fine powder. Mix the powdered puris, powdered sugar, cardamom powder and fried cashewnuts well and roll into ladoos.

(contributed by Lakshmi Raman, Bombay)