Besan Ladoo Recipe

Instructions 

• firstly, in a large kadai heat ½ cup ghee and add 2 cup besan.
• roast on low flame until the besan is well combined with ghee. make sure to use coarse besan for grainy texture.
• continue to roast on low flame. if the mixture turns dry, add a tbsp of more ghee.
• after 20 minutes, the besan starts to release ghee.
• continue to roast until the besan turns golden brown and grainy. it may take approximately 30 minutes.
• transfer the mixture to a large bowl, allowing to cool slightly.
• meanwhile, dry roast 2 tbsp melon seeds and 2 tbsp cashew.
• roast on low flame until the nuts turn crunchy.
• add the roasted nuts to roasted besan ghee mixture.
• take 1 cup sugar and 4 pods cardamom in a blender. you can alternatively use tagar or boora.
• blend to a fine powder without adding any water.
• once the besan is cooled (slightly warm) add in powdered sugar.
• mix well making sure everything is well combined. do not add sugar if the mixture is hot, as it will melt the sugar and makes mixture watery.
• prepare a ball sized ladoo adjusting sugar as required.
• finally, enjoy besan ladoo for 2 weeks in an airtight container.