Instructions for :Perfect Besan ladoo Recipe

1. Roast gram flour in ghee
In a deep pan heat 175 g ghee. Add 250 g gram flour. On the lowest possible flame roast gram flour till it is aromatic and nutty. It will take 20 to 25 minutes.
Tip: To be sure just taste a little. It should not have any raw flavour.
2. Add milk and stir
Once gram flour is roasted add 2 tbsp milk. The mixture will boil. Keep stirring for a couple of minutes. Thereafter the mixture will be grainy.
Tip: Keep stirring the mixture. Don’t be scared (wink).
3. Let it cool down till it is workable and add bhura shakkar
Leave it for 15 to 20 minutes so that it cools down a little. We do not have to bring it to the room temperature just cool it till it is warm. When the mixture is just warm add in 250 g bhura shakkar. Mix it properly so that there are absolutely no lumps.
Tip: If the mixture has cooled down to the room temperature, heat it once till it is warm.
4. Add cardamom powder and chopped nuts
Add handful of roughly chopped almonds and cashews. Deseed cardamoms and crush them. Mix everything properly.
5. Bind into laddoos
I use a small ladle to ensure that all my laddoos are of the same size. You can do it by eyeballing. Take a portion of the mixture, shape it into a ladoo as in ball. Make it smooth by rolling in between your palms. Finish shaping by shaking it in your palm.
Tip: If the mixture is too soft to bind, add roasted gram flour and mix.
Tip: If the mixture is too dry to bind, add melted ghee, little by little.
6. Bon appétit
Finish off besan ladoo with ground pista. Make besan ladoo for festivals or otherwise and indulge.