One of the most popular mithai or sweet in Indian cuisine, Besan Ke Laddoo is typically made during festivals such as Diwali.
Besan Ke Laddoo is made by roasting gram flour and ghee together and adding sugar to make a thick pasty dough that is then formed into delicious, melt-in-your-mouth laddoos. Patience and a strong arm would be a pre-requisite to make these.
Place a wok or pan on low heat.
Add 2 cups besan (Indian gram flour) and dry roast on low flame. Keep stirring, so that besan gets turns darker evenly and does not burn.
After around 15 minutes, you can see that the besan changes colour. Add ½ cup ghee (clarified butter) and keep mixing on low flame for a few minutes. If the mixture is dry, add another tsp of ghee. The mixture will turn darker after a few minutes, will start releasing ghee and give out nice aroma. The mixture will then leave the sides of the pan. Let it cool. (Do not add the sugar before, else it will melt)
Powder ¾ cup sugar with 4 cardamoms and add it to the pan. Mix very well; the sugar has to be mixed evenly with the roasted besan and ghee mixture. (If you add the sugar before the besan is cooked fully, then your ladoo will taste like uncooked besan. Also if you overcook the besan, it will taste burnt. If the mix tastes nutty, its been cooked well)
Shape small portions into laddoos with your palms.
Place a pistachio or almond sliver or cashew nut in the centre. Can be stored in an airtight steel container.
By Christ & Co.