Bhajani Ladoo

Heat a heavy-bottomed pan over medium-low heat. Add 250 grams of Bhajani Flour and dry roast it, stirring continuously, until it turns aromatic and slightly changes color, about 10-12 minutes. Ensure it does not burn. Transfer the roasted Bhajani Flour to a large mixing bowl and let it cool slightly.

In the same pan, melt 120 grams of Ghee over low heat.

Add 150 grams of grated Jaggery to the melted Ghee. Stir continuously until the Jaggery completely melts and forms a smooth syrup. Do not overcook the Jaggery syrup; remove from heat as soon as it's melted.