Besan ladoos are rich, sweet dessert-snack made from gently roasted besan. Besan Ladoos can be served any time of the day.
Serve- 14-16 ladoos
§ 1 ½ cups gram flour (besan)
§ 2 tablespoons semolina or sooji
§ ½ cup unsalted melted butter (ghee)
§ ¾ cups sugar
§ 4 tbspn sliced almonds
§ ¼ teaspoons cardamom powder
§ Chopped Pista or nuts for garnishing
Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
Turn the stove on to medium heat and begin to roast the basen mixture until besan becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning.
When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 - 10 minutes.
Remove the pan from the heat and let the besan cool to a warm temperature. don’t let it become to room temperature.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball.
When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios or nuts just enough so some pistachios stick to the ladoo.
Put ladoos back on the plate with the pistachio side facing the top.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.