Roasting the Besan - In a Pan/Kadhai, add in 6 tbsp ghee along with the besan and in low-medium flame, stir continuously. Keep breaking the lumps of ghee & besan as you proceed to roast the besan.
After 10-12 minutes of slow roasting, It should start getting aromatic, just keep it stirring and roasting for another few minutes.. Keep breaking the lumps of ghee & besan and roast till it starts getting clumpy & shiny..
As it starts getting clumpy,shiny take it down to a plate and let it cool for 5 minutes.
Add in 2 tbsp of nut powder and the cardamom powder. And mix it with a spoon.
After that's done, now add the powdered sugar and get your hands in. Rub the sugar in the besan mixture and mix really well, like we rub fat into flour for making shortcrust dough.. Remember you have to do this while the besan is hot, so be careful!
After rubbing the sugar well, it should get crumbly. Add 1 tbsp of ghee, mix well. If you like more softer & moister laddos, add upto 1 more tbsp ghee now and mix well. If it gets way more soft than you want, you can add more powdered sugar.
Take a little portion out of the mixture and press in your hand, and start rolling to make a ladoo. Keep aside, sprinkle a little nut powder on top & serve.
Laddos taste best after keeping them aside for 4-6 hours. Overnight is better..
Want to cut down on ghee? Add 4 tbsp while roasting besan.
Be careful with adding ghee after mixing the powdered sugar. If you like dry ladoos, you can actually skip the ghee then. But atleast add 1/2 tbsp, and maximum 2 tbsp.
Powdered sugar can be added upto 1 cup.
Share this Recipe
Wasn’t that easy? It is and as much delicious as easy it looks.. Perfect for any occasion, so make & share the love! 🙂