Besan Ladoo

Instructions

1. This recipe will make 6-7 servings.
2. Roast the besan in a heavy pan over low to medium-low heat for about 10 to 12 minutes. Keep stirring constantly to prevent burning.
3. After 12 minutes, add the ghee and continue roasting for another 12 to 15 minutes, stirring continuously.
4. You'll notice the mixture releasing ghee and giving off a nutty aroma. Some ghee will float on top, and the mixture will become like a cohesive mass, no longer sticking to the pan. These are signs that the besan is fully roasted.
5. Remove the pan from the heat and place it on your kitchen countertop. Add powdered jaggery.
6. Mix vigorously to ensure the jaggery melts into the roasted besan and ghee mixture without forming lumps.
7. Add powdered cardamom, raisins, and cashews. Mix again.
8. Allow the mixture to cool down to room temperature. Once cooled, shape it into small or medium-sized besan ladoos. Store them in an airtight steel container.
9. If the mixture is too soft to shape into balls, you can either freeze it for 5 minutes or refrigerate it for 20 minutes to help with the shaping.
10. Serve the jaggery-sweetened besan ladoos, garnished with some nuts.