Besan Ke Ladoos are popular sweets from India, made with gram flour (besan), clarified butter (ghee), and sugar. They are melt in the mouth soft and have the most delicious flavor!
In a large pan, take ghee. Let it melt but not boil. Keep the flame on low.
Then add the sieved besan (gram flour), mix it well. The ghee will first get absorbed into the besan.
After roasting this mixture for 15-17 minutes on low flame, the besan will release the ghee and the consistency turns into a thick liquid.
You will see the mixture bubbling, keep the flame on the lowest setting, and continue stirring the mixture.
After about 8-10 minutes of cooking the liquid mixture, it will melt completely and the color turns a deeper shade of yellow, almost a golden brown.
You will see small bubbles rising continuously. You will have to stir constantly.
At this point, add 1 tsp. water into this mixture and mix well. (this is the trick to get that grainy texture in the ladoos, if you don't want to, then skip this step).
Stir and cook for another 4-5 minutes on low flame. Then transfer this liquid mixture into a stainless steel bowl and let it come to room temperature (stainless steel bowl helps to cool the mixture very fast).
Once the mixture cools down completely, it will solidify on its own. Then add the sugar, and cardamom powder and mix well. This is what the consistency looks like, it's perfect to roll into ladoos. (refer pictures above).
If the climate is humid and the mixture feels too soft to roll into ladoos, refrigerate the mixture for 30 minutes and then make the ladoos, the mixture solidifies as the ghee sets in the refrigerator and it's easier to make ladoos.
Once the ladoos are ready, store them in a stainless steel container, it will stay fresh for 2-3 weeks at room temperature. Store them in the refrigerator if the climate is hot and humid. If you store them in the refrigerator, bring them to room temperature before consuming so that the ladoos soften a bit.
You can add chopped and fried nuts to the cooled ladoo mixture if you prefer, I skip it.
I added regular powdered sugar. Measure the sugar and the powder the same. Measure it again before adding it to the mixture.
Lastly, the texture and consistency of the ladoo mixture depend on the besan too, so if the mixture is too loose even after refrigeration, you can 1 tsp. to 1.5 tsp of roasted besan to the mixture and then try making the ladoos.