Besan ladoo recipe

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Grind the sugar and cardamom to a very fine powder and set aside.
2. Heat 1½ tablespoons ghee in a pan and fry the cashews until lightly golden, then move them to a small bowl.
3. Roast the besan on medium heat for 5–6 minutes, until it changes colour and smells slightly aromatic. Lower the heat to the lowest setting and add the rest of the ghee.
4. Keep roasting on low heat, stirring constantly, until the besan is deep golden and aromatic; it will absorb the ghee and form a mass first. About 25 minutes in total is typical, depending on pan and heat.
5. Turn off the heat when the kitchen smells well roasted and the besan looks airy and fluffy. Transfer it out of the pan and stir for 2–3 minutes to cool, then taste to make sure it is nutty, not raw.
6. Let the besan cool completely, then mix in the powdered sugar, starting with less for a less sweet ladoo, until well combined.
7. Stir in the fried cashews. Press portions into rounds with your fingers to shape balls.
8. Store in an airtight jar at room temperature for up to 3 weeks, or refrigerate for 2–3 months. To reheat, microwave 15–20 seconds or warm in an oven at 80°C (160°F) for a few minutes.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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