Heat a pan and add chickpeas in to it. In medium flame with constant stirring roast them till you find some brown spots on them. Let them cool down.

Spreading the chickpeas over a plate helps it to cool down early. Once the chickpea are in room temperature, powder them in a mixer.

Sieve the chickpea flour using a fine sieve. Once again powder the residues after sieving and sieve it back. As the flour gets ready, heat jaggery in a pan.

Add 1/4 cup of water to jaggery and cook in medium flame. As the jaggery gets dissolved completely and begins to boil, add grated coconut to it.

Let the coconut get cooked in jaggery syrup for 3 minutes and switch it off. Pour it over the chickpea flour.

Combine the flour with jaggery syrup using a ladle and let it cool down. Take a lemon sized laddo mix in your hand and shape it like laddo. Include a cashew while shaping.

Very flavorful and healthy chickpea laddu is ready to be offered to Lord Krishna.

Ensure the chickpeas are roasted evenly and not burnt.

Sieving the flour helps in getting even textured laddos.

Do not overcook the jaggery and no consistency checking required.

If jaggery syrup gets in to soft ball consistency, laddos turn hard. So ensure it's switched off on time.

Coconut gives nice crunch while eating the laddo. So do not skip it.

This laddu lasts more than a week in room temperature.