How to make the Channa Dal Ladoo

• Wash and soak channa dal for 4 - 5 hours or overnight. Then, grind it to a coarse paste. It should not a very soft paste.
• You can use a heavy bottom pan or nonstick. I prefer nonstick so, made it in. Heat ghee in the pan. Now, add ground dal to it.
• Stir it continuously on low flame. Even with just 1 cup of dal, it took me 45 mins. Dal should get golden colour with a nice aroma. Keep stirring till the raw smell leaves.
• Keep stirring to ensure dal doesn't get stuck to the bottom or get burnt. Once you feel the dal is cooked well, this takes about nearly 40 mins, switch off, and remove.
• In another pan, take sugar and water to make a syrup. Boil it till you get 2 strands consistency. You can easily make out two strings when you take a little drop of syrup in your two finger's tip (pressing and then separating from each other). The syrup is ready. Take care in this step as the syrup will be very hot and there is a risk of scalding.
• Once the syrup is ready, put the cooked dal on the flame, add this syrup to the dal. Mix well and then add milk, saffron, and cardamom powder to it and mix well. Ensure you mix everything well, cover, and keep it aside for a while. Let the dal absorb all the syrup.
• Check if you can make laddus, that is the mixture is holding the shape, continue making ladoos. I got about 20 medium ladoos and it stayed well for over 5 days.