200 g sugar in a pan, add 1/3 cup of water in it and cook until sugar dissolves. Stir it in the intervals while cooking it and cook until it reaches the thick consistency
Add 1 tbsp of ghee while continuously stirring it to avoid clods and keep it aside to cool down. Keep stirring after keeping it aside.
Add 200 gms of ghee in the wok and melt it. Add 250 gms of chickpea flour in melted ghee on e low-medium flame. Roast while continuously stirring it to avoid lumps.
Add more 1 tsp of ghee if the mixture appears dry. Roast it properly for 15 - 20 mins on low flame and Stir continuously the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. Sprinkle some water to make the mixture uneven. Again, roast it until water disappears.
Switch off the flame, stirring for 1-2 minutes. Pour the mixture in another bowl to slightly cool it
Touch and check the temperature of the mixture. Add bura when the mixture cools and mix well.
Take some mixture in your hands and bind it while rolling in your palms. Bind them and give them the shape of a ball prepare all ladoo.
Note:-You can increase or decrease the quantity of sugar according to your taste. Also you can add dry fruits and cardamom powder.
