Easy Besan Ladoo

Steps

1. 1.

   Sift The Besan

   Sift the besan through a sieve to break up lumps. Lumps don't roast evenly and leave raw pockets.

2. 2.

   Start The Roast

   Melt the ghee in a heavy kadai on low heat. Add the besan and stir. At first it looks like crumbly damp sand. That's normal.

3. 3.

   Roast Low And Slow

   Keep stirring and scraping the bottom on low heat. Around 8 to 10 minutes in it turns thick and pasty. Keep going. After 18 to 25 minutes it loosens, becomes glossy and almost flowing, turns a deep golden colour and smells nutty. Never turn the heat up to speed it along.

4. 4.

   Splash With Milk

   For the grainy, danedar texture of halwai ladoos, sprinkle the milk over the hot besan. It will froth and sizzle. Keep stirring for a minute until the froth settles. Skip this if you want them to keep longer.

5. 5.

   Add Nuts And Cool

   Turn off the heat. Stir in the cardamom and chopped almonds. Move the mixture to a wide plate or bowl so it stops cooking from the heat of the pan. Leave it 15 to 20 minutes, until warm but comfortable to touch.

6. 6.

   Mix In The Sugar

   Add the powdered sugar and mix with your hands, rubbing it in until there are no white streaks. Taste and add a little more sugar if you like it sweeter.

7. 7.

   Shape The Easy Besan Ladoo

   Take a portion about the size of a lime, press it firmly in your fist, then roll between your palms into a smooth ball. If the mix crumbles and won't hold, rub in 1 or 2 tsp warm melted ghee. Press a pistachio sliver on top of each. Leave them for an hour to set before storing.