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Ingredients
Instructions
  1. Firstly, in a large Kadai heat 3 cups of ghee and add 6 cups of besan.
  2. Roast on low flame until the besan is nicely combined with the ghee.
  3. Continue to roast on low flame.
  4. After 20 minutes, the besan starts to release ghee from the sides.
  5. Continue to roast until the besan turns golden brown and grainy. It may take about 30 minutes.
  6. Sprinkle the milk over the besan and keep stirring.
  7. Now, remove from fire and allow to cool slightly.
  8. Powder the sugar and cardamom in a blender.
  9. Once the besan is slightly warm add in the powdered sugar.
  10. Mix well making sure everything is well combined.
  11. Finally, take about two tablespoons of the batter and squeeze it together in your palm a few times in order to form a small round ball.
  12. Use only one hand. Lightly grease your palms with ghee, as this provides a seal around the laddoo.
  13. If the mixture is sticking to your palm please wipe it off before rolling again.
  14. As the laddoos cool, they convert from a soft, flaky consistency into a firm, solid mass.
  15. Enjoy besan ladoos for 2-3 weeks in an airtight container.
  16. The final booty of precious, compressed golden balls, with a crumbly centre, will melt into a soft, creamy texture on the tongue.
Recipe Notes

Notes:

1. The Gram flour should be preferably grainy

2. Do not add sugar while the mixture is hot. As it will melt the sugar and makes the mixture watery.

3. Sprinkle the milk all over and not pour it.

Besan ke Ladoo