Besan Ladoo

Ingredients

• 250 g besan (gram flour), coarse if available, sifted
• 150 g ghee, plus 1 tbsp extra if needed
• 130 g icing sugar (or finely ground sugar), sifted
• 1 tsp green cardamom powder
• 2 tbsp almonds, finely chopped
• 2 tbsp pistachios, finely chopped
• 1 pinch fine salt
• 2 tbsp whole milk, for sprinkling during roasting

Instructions

1. Melt the ghee in a heavy karahi over low heat. Add the sifted besan and the pinch of salt, and stir to a smooth, wet paste.
2. Roast on low heat, stirring constantly and scraping the base. The mixture will be thick and heavy at first, then loosen and turn sandy.
3. Sprinkle the milk over the besan and stir quickly. It will sizzle and froth; this gives a slightly grainy, melt-in-the-mouth texture.
4. Keep roasting for another 8–10 minutes until the besan is deep golden, smells nutty and the ghee separates slightly at the edges. Do not let it darken or it will taste bitter.
5. Turn off the heat and tip the mixture into a large bowl. Spread it out and let it cool for about 10 minutes, until warm but comfortable to touch.
6. Add the icing sugar, cardamom, almonds and pistachios. Mix well with your hands or a spoon until evenly combined.
7. Take a heaped tablespoon of the warm mixture and press it firmly in your palms, then roll into a smooth ball. If it crumbles, mix in 1 tbsp melted ghee and try again.
8. Place the ladoos on a tray and leave them to set for 30 minutes before storing.

Tips

• Roast on low heat and keep stirring; besan scorches quickly and burnt flour cannot be rescued.
• Add the sugar only after the mixture has cooled slightly. Hot besan melts the sugar and makes the ladoos soft and greasy.
• Sifting the icing sugar prevents gritty lumps in the finished ladoo.
• If the mixture is too dry to hold, add melted ghee a teaspoon at a time; if too wet, rest it for 10 minutes before shaping.