Easy Homemade Besan Ladoo !

All Indians go crazy about Ladoos, Besan ladoos are very popular in the northern part of India, its getting adapted down south too. I had my first besan ladoo during my college days in Panipat. I brought home, only to have broken ladoos, they are delicate.

From 250 grams of chickpea flour, i.e. besan I made around 11 medium size ladoos. I saw some videos online, and this is my third attempt with all dos and donts. Beware you might want to change hands while roasting the flour as this is a bit time consuming :)

Ingredients:

1. Besan flour regular
2. Rava - 1tb.spn
3. Powdered sugar - 125 to 200 gms, as per required sweetness
4. Elachi / cardamom powder - 1 t.spn
5. Cashew / Almond (cut them to small pieces)
6. Ghee - 100 ml

Preparation:

1. Flour need to be roasted first. In a large open kadai heat ghee in medium flame.
2. Add besan and rava, keep sauteing in low flame for around 25 - 30 min.
3. The besan would change color, releasing rich aroma. Time it for around 25 min and keep mixing without burning. You would also notice the besan becomes slight sticky as it releases the ghee.
4. Add elachi powder, nuts mix well and turn off heat.
5. Transfer this mixture to a large plate, let it cool down. While it's slight warm add sugar mix well with hand.
6. Start making ladoos in desired size, you might want to touch ghee to your palms to make the ladoos firm.

Notes:

• Do not add sugar when it;s still hot or very warm. Sugar crystallizes and making ladoos would be difficult.
• You may add little more ghee while roasting the flour, in that case you might not need extra ghee while making ladoos
• If you get besan ladoo flour, this would be coarse textured besan you can skin rava.