Besan ladoo recipe

Preparation for besan ladoo Powder sugar and cardamom pods finely in a grinder/blender jar

Set aside

Heat a pan and add 1½ tablespoons ghee

When it melts, add chopped cashews and fry them until lightly golden

Remove them to a small bowl

Add besan to the same pan

On a medium low flame keep stirring and begin to roast the besan for 5 to 6 mins

You may see small lumps of ghee and flour

Just ignore them

After 5 mins, it begins to turn slightly aromatic & changes to a slightly deeper color

Regulate the flame to lowest immediately

Add rest of the ghee

Mix well and keep roasting on a low flame stirring continuously without stopping

Otherwise it may burn

Besan will absorb all of the ghee and turn lumpy at this stage

Just continue to cook it stirring constantly

After a while besan begins to turn deep golden in color and aromatic

Your kitchen will be filled with a aroma indicating the flour is well roasted

It took 25 mins for me to reach this stage

Timing may vary depending on the kind of pan and intensity of heat used

Be cautious at this stage & remove the pan quickly from the stove

Begin to cool down by stirring it for another 2 to 3 mins

Cool little bit of the roasted besan and taste test it

It should be nutty and not taste raw even a bit

Cool down the roasted besan completely

This step is important

How to make besan ladoo When the besan cools down add powdered sugar

If you prefer less sweetness in your ladoos, add little lesser than mentioned in the recipe

I use all of the powdered sugar

Mix very well to combine the sugar

At first your mixture may seem dry but keep mixing or knead it with your hand

The warmth in your hand will melt the ghee and bind all of them well

Take small portions of this and press down in your palm to roll to balls

You can make about 8 ladoos

Store besan ladoo in a air tight jar at room temperature and use within 3 weeks

Alternately you can refrigerate them for up to 2 to 3 months

Reheat them in microwave for 15 to 20 seconds or in the oven at 80 C or 160 F for a few minutes until they become warm