Besan Ladoo
Steps
- Roast 200g of besan flour in a heavy pan over low to medium-low heat for 10-12 minutes, stirring continuously.
- Add 125g of ghee. Stir continuously for another 12-15 minutes, until deeply nutty-smelling, golden and glossy, with ghee beginning to separate. Lower the heat if it darkens too quickly.
- Remove from the heat. Stir in 175g of finely ground sugar with a sturdy spoon until lump-free. Mix in 1 teaspoon of ground cardamom, 1 tablespoon of chopped golden raisins, and 10 finely chopped cashews.
- Cool until comfortable to handle. Roll into small balls. If too soft, refrigerate for 20 minutes before shaping; if crumbly, mix in a little melted ghee and cool again.