Instant Indian desserts

This is the very accurate recipe made ladoo from this recipe several times.


BESAN LADOO RECIPE VIDEO (Fail proof)

• 50 grams ghee 1/4 cup (clarified butter)
• 130 grams Chickpea flour 1 cup(besan)(gram flour)
• 40 grams cashew nuts 1/4 cup (kaju)
• 1/4 teaspoon Cardamom Powder green elaichi powder
• 1/8 teaspoon Nutmeg Powder jaiphal powder, optional
• 1/2 cup tagar sugar or powdered sugar
• 1 tablespoon Pistachio for garnishing
• A few strands kesar for garnishing

Instructions

1. Sift chickpea flour in a bowl and keep aside.
2. Place a heavy bottomed pan on medium heat. Add ghee to melt.
3. Once ghee is melted completely, add chickpea flour. Mix it with the help of spatula. (Note - Make sure that ghee is not too hot other wise chickpea flour could burn.)
4. Roast it on medium - low heat by stirring continuously. Roasting is the key for how your besan ladoo would turn. So be patient at this point. It took me around 25 minutes to roast it completely.
5. I found that Besan changes its state in 4 stages. So I have mentioned them in my video. Watch it first for better understanding of what I mean here.
6. After roasting besan for 20 minutes when its colour changes to dark golden, add splash of water. Stir very fast at this moment to absorb water. What this will do is that it gives a grainy texture to ladoo.
   
   
7. Cook for next 2- 3 minutes.
   
   
8. Once besan is roasted take it out in a separate dish.
9. Add-in cardamom powder and nutmeg powder. Stir it to combine the mixture. Let it cool down a bit. (Note - Make sure that it's not completely cold.)
10. Check after 8- 10 minutes, mixture should be slightly warm (neither hot nor cold). Add tagar or boora sugar. Mix it thoroughly.
11. Start making ladoo by taking a tablespoon of mixture in hands and shape them to round shape.
12. Make all besan ladoo like wise and garnish with pistachio and saffron. Let them cool down completely. Store the in airtight container. They can keep fresh for a week.

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