Besan Laddoo
Ingredients:
Besan : 3 cups
Sugar : 1 cup
Cloves : 18
Cardamom : 7
Nutmeg : 1/3 piece
Ghee : 10 tblsp (around 3/4 cup)
Raisins : 15 - 20
Cashew nuts : 10 - 12 (optional)
Procedure:
Sift the besan using a medium - fine seive to remove any lump, this makes it easier to roast evenly.
Take a aluminium pan and dry roast the besan on a low flame for about 30 minutes, (keep stirring throughout the recipe, being patient with this is the key to good laddoos), after the besan has changed colour to brownish beige, make a well in the center and add 2 tblsp ghee, then fold the besan into it and roast it for another 10 minutes. (Or you could transfer the roasted besan into another bowl and heat the ghee into the aluminium pan)
Then add more ghee- 2 tblsp at a time and mix well breaking the lumps into a crumb like texture. Keep adding ghee until you get a dough like consistency. Switch off the flame and allow the mixture to cool down.
Dry roast cloves and cardamom until they release their aroma and change colour, then powder them along with nutmeg and little sugar until you get a fine powder. Powder the remaining sugar too and add it to the besan after it has been cooled down. (If you add sugar while the besan is too hot the sugar will caramelize and the laddoos will turn a bit hard).
Add cashew nuts and raisins and combine everything together. I have chopped them fine, which is optional.
You can add some more ghee if the mixture looks dry and doesn't hold together. Take a spoonful portion of the mixture and shape them into laddoos by rolling them between the palms of your hands. Or just spread it into a plate and cut it into desired shapes.
If you make the laddoos while the mixture is hot or warm they will sit flat and stick to the surface of the plate and you may have to reshape them. Slightly warm mixture is fine for making the laddoos.
Serving : 20 - 25 Laddoos
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