Haryanvi Besan Ke Ladoo Gram Flour Sweet Balls Ghee

Method

1. 1

   Measure accurately: Besan ladoos are all about the ratio of besan to ghee to sugar. Too much ghee and they will not hold shape; too little and they will be crumbly and dry. Follow the measurements precisely.

2. 2

   Heat ghee in a heavy pan: Heat 3/4 cup ghee in a heavy-bottomed pan or kadai on medium-low heat. The pan must be heavy — thin pans cause the besan to burn unevenly.

3. 3

   Add besan: Once the ghee is warm (not boiling hot), add 2 cups besan all at once. Stir immediately with a wooden spoon or spatula to coat all the flour with ghee.

4. 4

   Roast patiently on low heat: This is the most important step. Roast the besan-ghee mixture on medium-low heat, stirring continuously without stopping, for 20 to 25 minutes. The besan must be roasted very thoroughly — it will go through stages: first pale yellow and raw-smelling, then it will start to darken slightly and smell nutty, then after 20 minutes it will turn a deep golden colour and smell intensely of roasted chickpea flour. The aroma shift from raw to roasted is unmistakable. Do not stop stirring or it will burn on the bottom.

5. 5

   Test for doneness: The roasted besan is done when it has turned a deep golden-amber colour, the ghee has started to separate slightly at the edges, and the mixture smells deeply fragrant and nutty — like roasted popcorn. If you taste a pinch it should not taste raw or floury.

6. 6

   Cool the mixture: Remove the pan from heat. Spread the roasted besan mixture onto a wide plate or tray. Let it cool until just warm to the touch — not hot, but not completely cold either. It should be warm enough to shape into balls.

7. 7

   Add sugar and flavourings: Once the mixture is just warm, add 1 cup powdered sugar, 1/2 tsp cardamom powder, the chopped cashews and almonds and saffron if using. Mix thoroughly with your hands until everything is uniformly combined.

8. 8

   Shape into balls: Take 2 to 3 tbsp of the mixture in your palm. Press together firmly and roll between your palms into a round ball. If the mixture is too crumbly to hold shape it is too cold — briefly warm the entire mixture in the pan for 1 minute. If it is too soft to hold shape it needs more cooling time.

9. 9

   Shape all ladoos: Continue shaping all the mixture into balls of equal size. This recipe makes approximately 18 to 20 ladoos.

10. 10

    Cool and store: Place the shaped ladoos on a tray and cool completely at room temperature. Store in an airtight container at room temperature for up to 2 weeks.