- Besan or Chick pea flour - 4 cups
- Sugar - 4 cups (Measure and powder in a dry grinder)
- Ghee - 2 cups (You can use 1 1/2 cups and try it too, but you'll get dry crumbly laddoos)
- Cardamom powder - 1 tsp
- Broken Cashews - a big handful
Heat couple of TBSP of ghee from the 2 cups you have measured and roast the cashews in it. Keep aside. Take a big skillet preferably non-stick and slowly dry roast the besan. About 3 to 5 minutes later, add all of the remaining ghee and keep stirring. Mixture will sort of become liquidy, but keep stirring till nice smell starts to come and besan changes color slightly. It is at this point that ghee starts to separate from the sides of the pan.Now, turn off the heat and add powdered sugar and stir well. Mixture will be dry now, keep mixing well and at the end add the fried cashews with the ghee that you used to fry them to this mixture, powdered cardamom and mix well. When the mixture is still warm but not too hot for your hands, start making the balls and keep them on a plate to dry. Besan laddoos are ready to serve. You can use the same proportions and method to make laddoos out of urad flour, moong flour too.
For the above mentioned proportions, I got around 48 laddoos. One of the variation my mother makes is the addition of raisins with cashews. I do it sometimes, but not always. Just roast them in ghee with cashews and add it to the mixture.
Happy Cooking!! Pin It