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.
Don’t worry and keep stirring, it will start to loosen up a bit. This is how it looks like 7 to 8 minutes after adding besan.
Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes (picture 6), 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 colour. Your kitchen will also be filled with a aroma by then.
Remove pan from heat. If you want transfer the besan to another container so that it doesn’t cook further and doesn’t burn.
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).
Now, pinch a small bowl from the dough. Press and roll between your palm to form a round shape. Repeat with the remaining dough.
Once you shape them, let them sit for 5 to 10 minutes and then shape again if they don’t look perfect.
Store besan laddoo in air tight container and enjoy.
