When making this, remember that the rich flavour of the laddoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft laddoo if it is not done right.
Besan Ladoo :
Gram flour – 2 cups
Ghee – 1/2 cup
Powdered sugar – 3/4 cup
Powdered green cardamom – 1/4 tsp
Amonds & Pistachios for garnishing
In a kadai (wok) , melt the ghee and add the gram flour. Stir-fry over low heat.
The color should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
Decorate the top of each ball with almonds and pistachios.