Besan Ladoo

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, gather all your ingredients and tools. Measure out 1 cup (100g) of besan, 1/2 cup (100g) of ghee, and 1/2 cup (100g) of powdered sugar. If using whole cardamom pods, gently crush them in a small bowl to release the seeds, then finely powder the seeds using a mortar and pestle or the back of a spoon. Keep your heavy-bottomed kadhai/wok, spatula, and large mixing bowl ready.

2. 02

   Melting Ghee

   Place the heavy-bottomed kadhai/wok on your stove over low flame. Add 1/2 cup (100g) of ghee to the kadhai. Let the ghee melt completely, which should take about 1 minute. The ghee should be clear and shimmering.

3. 03

   Adding Besan

   Once the ghee is melted, add 1 cup (100g) of besan to the kadhai. Stir immediately with your spatula to mix the besan thoroughly with the ghee. The mixture will look like a thick, lumpy paste at first.

4. 04

   Roasting the Besan - Initial Stage

   Keep the flame on low. Continue to stir the besan-ghee mixture constantly to prevent it from sticking to the bottom or burning. For the first 5-7 minutes, the mixture will be thick and hard to stir, and it will have a raw, slightly floury smell. Do not increase the flame; patience is key here.

5. 05

   Roasting the Besan - Mid Stage

   After about 7-10 minutes of continuous stirring on low flame, you will notice the besan mixture starting to loosen up and become more fluid. It will also start to change color from pale yellow to a very light golden shade. The raw smell will begin to fade, and a faint nutty aroma will emerge.

6. 06

   Roasting the Besan - Final Stage

   Continue stirring for another 5-8 minutes on low flame. The mixture will become even more fluid and will turn a beautiful golden-brown color, similar to roasted peanuts. You will notice small bubbles forming, and a strong, delicious nutty aroma will fill your kitchen. This is the 'nutty and dark' stage. Be careful not to burn it; if it smells burnt, it's overcooked. Turn off the flame.

7. 07

   Cooling the Mixture

   Immediately transfer the roasted besan mixture from the hot kadhai into your large mixing bowl. This stops the cooking process and prevents it from burning. Let the mixture cool down for about 10-15 minutes. It should still be warm to the touch, but not hot enough to melt sugar instantly.

8. 08

   Adding Flavor and Sweetness

   Once the besan mixture is warm (not hot), add 1/2 cup (100g) of powdered sugar and 1/2 tsp of cardamom powder (from your crushed pods) to the bowl. Mix everything together thoroughly using your spatula or clean hands. Make sure there are no lumps of sugar and the mixture is uniform.

9. 09

   Shaping the Ladoos

   Take a small portion of the mixture, about the size of a golf ball (roughly 2 tablespoons), in your palm. Gently press and roll it between your palms to form a smooth, round ball. If the mixture crumbles, press it firmly. If it's too dry, add 1/2 tsp of melted ghee and mix again.

10. 10

    Adding Cashew Garnish

    Once you have a smooth ball, gently press one whole cashew nut onto the top center of each ladoo. This is for decoration. Repeat the shaping and garnishing process for the remaining mixture until you have 6 ladoos.

11. 11

    Setting the Ladoos

    Arrange the shaped besan ladoos on a plate. Let them cool completely at room temperature for at least 30 minutes. As they cool, they will firm up. Your delicious Besan Ladoos are now ready to enjoy!