Cook Time: 10 minutes
Makes : 9
Urad Dal/ Minappappu: 1 cup
Jaggery/Bellam: 1/2 cup
Ghee : 1.5 tbsp
Elachi/green cardamom: 3
Dry roast Urad dal for 4-5 minutes. Let it cool.
Blend Urad dal and Elachi to make a fine powder.
Mix jaggery to the powder.
Heat ghee in a pan, keep it on medium heat. Add the powder to it, mix it well for 1 minute. Turn off the stove.
Grease your palms and make the laddu by pressing the powder a little tight.
These can be stored in a airtight container for 2 weeks.