¾ cup - brown sugar or grated jaggery. If using jaggery, use ½ cup only
¼ cup or less - fresh ghee. Using homemade ghee gives laddu's a mouth-watering aroma
Few cashews to garnish
Instructions
Roast chestnut flour on medium-low heat until raw smell is gone. Stir occasionally.
Remove into a mixing bowl. Let it cool.
Add brown sugar, cardamom. Slowly add room temperature ghee to the roasted mixture. Keep mixing as you add. This ensures just enough ghee needed. Adding more ghee makes mixture slimy. Try forming balls as you add ghee. When you think you can make balls, don't add any more ghee.
Add cashews to this mixture. Make balls by pressing in your hand and fingers.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/chestnut-singoda-flour-laddus/