Besan laddoo is a very delicious traditional sweet ball made with gram flour (chickpea flour or besan), ghee (clarified butter), cardamom powder, and powdered sugar. Dry fruit pieces (almonds, cashews, pistachios etc) can be added, but my family likes it without nuts.
Ingredients:
- 2 cups besan
- ½ cup ghee
- 1 cup powdered sugar
- 3-4 cardamoms
Method:
- Grind sugar and cardamoms to the powdered consistency
- Take a non-stick pan
- Add besan to it and dry roast it for a few minutes
- Then add melted ghee to it and mix well
- Roasting besan correctly is the key to delicious ladoos. If besan is under-roasted, ladoos will taste raw and if over-roasted, they become bitter
- Roasting besan stirring constantly on medium to low heat is important
- Once it turns aromatic, it means besan is roasted properly
- If the mixture looks too dry, you can add 1-2 tbsp ghee extra
- Besan will absorb all of the ghee and start becoming lumpy
- Besan will begin to change to golden color
- Timing of roasting may vary but it might take 20-25 minutes to roast besan completely
- Turn off the stove and transfer the mixture to a plate
- Let it cool down to a warm temperature
- Once it becomes warm from hot, add powdered sugar
- Mix well and knead the mixture with your hand
- Take a small portion and roll it to the ball
- Make balls from the rest of the mixture
- This makes around 15 ladoos
- Store them in an airtight container
- They can stay good for 3 weeks
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