1cupbesan gram flour, sifted, 125 grams (measured after sifting the flour)
1/4cupgheeclarified butter, 60 ml, not melted
1/2cuppowdered sugar65 grams, also known as confectioners sugar, you can add more to taste
2teaspoonschopped nuts like almonds, cashewsoptional
Before you start, sift the besan and then measure it. It should come to 1 cup (125 grams). Keep it aside.
To a heavy bottom pan, add the ghee and let it melt on low heat.
Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.
Mix the besan and the ghee together, at first it will form a clump. Don't worry and keep stirring, it will start to loosen up a bit. (See pictures above to see how it looks at every stage!)
Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes (see picture 6 above), it will turn into a smooth paste like consistency.I roasted the besan for around 25 minutes on low heat until it had a nice golden-ish color. Your kitchen will also be filled with a aroma by then. This time may differ depending on several things (please see notes).
Remove pan from heat. If you want, transfer the besan to another container so that it doesn't cook further and doesn't burn.I didn't transfer it. So after removing pan from heat, I kept stirring for 2 to 3 minutes until it cooled down a little.
Then add the cardamom powder and mix and now let the besan cool down for at least 15 to 20 minutes. Do not add sugar to hot besan else the sugar will melt and then you won't be able to bind the ladoos.
After 15 to 20 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).
Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.
Now, pinch a small bowl from the dough. Press and roll between your palm to form a round shape. Repeat with the remaining dough.You would get 8 to 10 ladoos.
Store besan ladoo in airtight container and enjoy! You may garnish with nuts or edible silver leaves (chandi ka vark).
If you want crunch in your ladoo, you can add few tablespoons of sooji (rava/semolina). Another good idea will be to add fine caster sugar in place of powdered sugar. I personally love that in my ladoo but since it's not easily available, I often make the ladoos with powdered sugar.
If your ladoos don't look perfectly round after you shape them, wait for 5 to 10 minutes and then roll between your hands to shape them again. Don't wait too long though, else ladoo will set and then you won't be able to change the shape.
If you prefer sweeter ladoos, you may add 3/4 cup of powdered sugar.
Roasting time may differ depending on intensity of heat, thickness of pan: please keep in mind that roasting time needed for besan may differ. It takes me around 25 minutes of low heat to roast the besan, it might take you 15 or 50. It depends on several things including if you have gas, induction, coil. It also depends on intensity of heat (medium, low, low-medium) and the thickness of the pan you are using. If you are not sure rely on aroma of the besan rather than the time, you should smell that nutty aroma.