Boondi Ladoo

Roast the base in ghee on low heat until aromatic and nutty — patience is the recipe.

Cool until just warm to the touch.

Mix in the powdered sweetener, cardamom and nuts.

Press and roll into tight, even balls while still warm.

If the mix crumbles, add a spoon of warm ghee.

Cool completely and store airtight for up to 2 weeks.