½cupPowdered sugar (Confectioner’s sugar or icing sugar)(tagar or boora)
⅛teaspoonGreen cardamom seeds powder
Instructions
Heat the ghee or clarified butter in a pan on LOW heat. Once hot add besan and mix.
Roast the besan on low flame with stirring continuously. In the beginning, it will be a little lumpy. Keep on stirring and cooking.
As it gets roasted, it starts to loosen up. Continue cooking, it will not be lumpy anymore. You will feel little light while stirring and then it starts to change color (golden), you will have a nutty aroma of cooked besan and will be paste-like and shiny – meaning ghee starts oozing out. It took me about 20 minutes.
Remove it to a plate. Let it cool to touch or let it get warm.
Once the mixture becomes warm, add powdered sugar and cardamom powder. Start mixing with your fingertips. It will come together like a loose dough
Shape into the ladoo and place on the plate. As the mixture is loose and warm, besan ladoo will not hold its round shape and will become flat. No worries. After some time it cools down (about 15 minutes later). Then again shape into the round ladoo. Now it will hold its round shape. But be sure, don’t wait too long to cool down. Otherwise, it will get firm.
Garnish them with chopped nuts or charoli.
Notes
LOW HEAT: It is important to roast the besan on low heat.
STIR CONSTANTLY: While roasting besan, you must keep stirring to avoid burning and uneven browning. It will take good 20 mins for given amount, you’ll get good arm exercise but the end result is totally worth it.
You can double or triple the besan ladoo recipe. But keep in mind that as you increase the amount, the roasting time also increases. E.g. 1 cup of besan takes 20 minutes. 2 cups of besan take 30 minutes and so on.
Never add sugar into hot besan mixture. Let the mixture becomes warm then add, mix.