Besan Ladoo
- Add 2 cups besan (200 grams) in the kadai.
- Begin to dry roast besan on low to medium-low heat.
- You can see the color has changed as compared to what it was in the beginning.
- Roast Ghee With Besan
- Then add ½ cup ghee (125 grams). Preferably use the best quality and fragrant desi ghee
- Continue to stir often and cook this mixture of besan and ghee.
- Keep on roasting for about a total of 12 to 15 minutes stirring non-stop. Depending on the thickness and size of pan, intensity of flame the timing of roasting will vary.
- The mixture will thicken and the color will also change.
- Soon you will see that the mixture will start releasing ghee and will give a nice fragrant aroma. Some ghee will float on top and and you will see a molten lava kind of consistency where the ghee is floating.
- Remove the kadai or pan from the stove and keep on your kitchen countertop. Add 1 cup powdered sugar or castor sugar or boora (175 grams) and stir well so that no lumps are formed
- You will get the best taste in besan laddu with boora or powdered unrefined cane sugar which is easily available in Indian markets and many grocery stores. For this recipe I powdered ¾ cup sugar in a mixer
- After adding sugar mix really well. Begin to mix with all the strength from your hands. You have to mix this part vigorously so that the powdered sugar melts in the flour and ghee mixture.
- Mix very well. The entire sugar has to be mixed evenly with the roasted besan and ghee mixture.
- Add the 1 to 2 tablespoons raisins (chopped), 1 teaspoon green cardamom powder and 10 to 12 cashews which have been finely chopped.
- You can use any nuts like almonds, pistachios, pecans, walnuts, pine nuts. Just finely chop them before adding.
- Mix again very well and let the ladoo mixture become lukewarm or cool at room temperature
- Then shape into medium-sized ladoo with your palms. If you are not able to shape in balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes.
- Depending on the quality and consistency of ghee as well as the room temperature you may be able to easily shape these or not.
- If the mixture looks very dry then add 2 to 3 tablespoon of hot melted ghee and mix again. Let the mixture cool again and then shape into laddu.
